Tuesday, September 6, 2016

Teryaki Chicken Wings

Here's a wonderful recipe that we literally lived on during the summer months.  This recipe is based on (translation: stolen from) my friend Kimberly Roberto's amazing recipe which can be found at her SMART MEALS blog on WordPress.  I have never tried one of Kim's recipes without it becoming a staple in our family meal plans.  She is amazing. And I know her recipes will never contribute to ill health or weight gain because they all conform to the Maximized Living Nutrition Plan. She is, after all, the co-author of the book!
The beautiful thing about this recipe is that it can be incorporated into a busy family life so easily. For instance, because there are only two of us (although Cliff eats enough of these wings to feed a gaggle of teenagers) I make the sauce, and then use half for one meal and refrigerate the other half for the next time we want to prepare the dish. The other benefit is the ease of the preparation.  Once the wings are in the oven, as you will see by the method below, you have all the time you need to organize all the other things you have to organize in an afternoon.
I hope you enjoy it as much as we do.


  • 1/2 cup organic unsalted butter
  • 2 teaspoons spoonable stevia (or equivalent)
  • 1/2 cup red wine (optional, but highly recommended)
  • 1/2 cup liquid aminos or organic tamari
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/8 to 1/4 cup hot sauce (adjust to your taste)
  • 1 teaspoon kosher or sea salt (Do not use table salt.  Unbelievably, it contains sugar!)
  • 1/4 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 4 to 5 pounds of organic chicken wings (Adjust the amount of wings based on family size.)


  • Melt all the ingredients (except the chicken) in a small sauce pan over medium heat.
  • Pour sauce over chicken wings in a large plastic bag to marinate for up to 6 hours.  If making a smaller batch of chicken wings, use half the sauce and refrigerate the other half for up to twenty-one days. 
  • Arrange chicken wings on a large rimmed baking sheet lined with parchment paper.
  • Bake wings at 350 degrees for 35 - 40 minutes.
  • Reduce heat to 275 degrees.  Remove the parchment paper and replace wings onto an oven rack over the rimmed baking sheet and continue to cook for up to 2 hours.  Lifting the wings onto the rack gives them room to groove, and we find the end product is more tender and extremely tasty.