Teriyaki chicken wings

Prep 20 min
Total 1 hour 40 min
Serves 4

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1 1/2 cups
2 tbsp
2 tbsp
minced shallot
2 tbsp
1/2 tsp
ground ginger
1 kg
chicken wings, and drumettes separated


  • WHISK pineapple juice, soy sauce, shallot, honey, garlic powder and ginger in a small bowl. Transfer to a zip-top bag. Add chicken wings and turn bag until coated. Marinate, at room temperature, turning occasionally, 1 hr.
  • PREHEAT barbecue to medium. Using tongs, remove wings from marinade. Pour marinade into small saucepan over medium-high. Bring to a boil and cook, stirring often, until it reduces to 1/2 cup. Set aside.
  • OIL grill. Grill wings, lid closed, flipping halfway, until cooked through, 12 to 15 min. Remove wings to large bowl and toss with reserved glaze. Serve with chive and napa cabbage salad.



Calories 307, Protein 21 g, Carbohydrates 24 g, Fat 14 g, Sodium 533 mg.

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