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Teriyaki Tangelo Chicken Wings with Garlic | Mary Biever | One Writing Mother

Teriyaki Tangelo Chicken Wings with Garlic

Chicken wings

Teriyaki tangelo garlic chicken wings

I wanted to find a chicken wing recipe that had a different zing from traditional buffalo and made up this recipe with ingredients I had. And I wanted a baked version that didn’t require a lot of time to make.


  • 1 1/2 lbs. chicken wings, separated
  • 1/2 cup low sodium teriyaki sauce
  • 3/4 cup freshly squeezed tangelo juice (I used 5 tangelos)
  • 1 T garlic herb seasoning (I use a sodium/MSG free variety)
  • 1 tsp. hot sauce


  1. Mix together teriyaki sauce, tangelo juice, herb seasoning, and hot sauce.
  2. Let chicken marinade in this sauce in a 9 inch square glass baking dish in a single layer for at least 4 hours.
  3. Put chicken with marinade into oven and set oven to 325 degrees.
  4. When oven reaches 325, bake at least 1 hour, turning chicken every 15 minutes. The last 20 minutes, raise the temperature to 425 to brown them. Ten minutes before they are done, turn them to brown evenly.
  5. Serve hot.


One Response to “Teriyaki Tangelo Chicken Wings with Garlic”

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