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Teriyaki Barbecue Chicken Wings

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Teriyaki Barbecue Chicken Wings
2008-10-08 Appetizer
5 79

Mesquite smoke, garlic, ginger and pineapple juice are just a few of the ingredients that go into this great sauce.

  • Servings: 8


2 cups Sherry
1½ cups Chicken Broth
2 cups Brown Sugar
1 cup Apple Cider Vinegar
¾ cup Ketchup
⅓ cup Soy Sauce
1× 6 oz can Tomato Paste
¼ cup Onion Powder
2 Tbsp Hoisin Sauce
1½ Tbsp Prepared Mustard
1½ Tbsp Mesquite Smoke
1 Tbsp Chili Powder
1 Tbsp Garlic Powder
2 tsp Ground Ginger
2½ Tbsp Cornstarch
½ cup Pineapple Juice
1 pkg Chicken Wings or Drums


Place all sauce ingredients in a sauce pan, except cornstarch, pineapple juice and chicken. Place on medium heat and bring to a boil. When boiling, reduce heat to medium and simmer 30 minutes. When 30 minutes are up, mix pineapple juice and cornstarch together. Add to the sauce pan, remove from heat and mix well. Return to heat and simmer 10 minutes or until desired thickness. In a baking dish, place chicken wings or drums in a single layer. Pour barbecue sauce over top. Place baking dish in a preheated 350 degree oven for 50-60. Serve hot.