The best of both worlds!! I love teriyaki wings and I love buffalo wings – so I combined the 2 to make the perfect chicken wing! Teriyaki wings traditionally contain a lot of sugar. I have replaced the sugar in this recipe with a small amount of sugar substitute.
I cook these in the oven and then throw them on the grill for a few minutes to crisp them up.
1/4 cup of melted butter
1/2 cup of Frank’s hot sauce
5 tablespoons of soy sauce (I use reduced sodium soy sauce)
15 drops of liquid sweetener (I use liquid sucralose)
2 pounds of thawed chicken wings (you can double or triple the sauce recipe to make more wings)
(2 pounds is approx. 18 chicken wings).
(1) Combine the marinade ingredients. Dump it into a ziplock bag with your chicken wings and refrigerate / marinate for at least 2 hours or up to 8 hours.
(2) Preheat your oven to 350 degrees. Dump the wings and all of the sauce from the bag onto a lined cookie sheet. I use a Silpat (silicone baking mat) so it doesn’t stick or burn. Cook in the oven at 350 degree for 40 min. or until fully cooked (using tongs, flip the wings over after 20 minutes). I like to give the wings a final drag thru the sauce on the cookie sheet before removing them.
(3) Throw the wings onto an oiled barbecue grill over medium heat. Cook the wings for a few minutes on each side to crisp up the skins.
If your entertaining, these can be baked ahead of time and then heated / crisped on the grill before serving.
I serve these with this awesome 3 ingredient homemade blue cheese dressing: http://www.lowcarbcrock.com/2013/02/homemade-low-carb-3-ingredient-blue/
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