Orange Teriyaki Chicken

Name: Orange Teriyaki Chicken
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 16 Chicken Wings; 8 oz Sweet Baby Ray's BBQ sauce; 8 oz Sweet Baby Ray's Teriyaki sauce; 1/2 Cup Apple Cider Vinegar; 1/4 Cup Soy Sauce; 1/2 Cup Dark Brown Sugar; 12 oz Honey; 1 Stick Butter; 4 Large or 8 Small Oranges; Tony Chachere's Original Creole Seasoning; Oven: 425°

Sweetest Taboo @chef_sweetest_taboo

So. Cal

Whether you decide to bake them in a glass pan or stove top in an iron skillet... either way, get ready for an amazing dish! My family 🤎🤎🤎s when I make these, and I'm sure your family will love your version too!

Sweetest Taboo @chef_sweetest_taboo

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Ingredients

1 hr 30 mins

6 servings

16Chicken Wings
8 ozSweet Baby Ray's BBQ sauce
8 ozSweet Baby Ray's Teriyaki sauce
1/2 CupApple Cider Vinegar
1/4 CupSoy Sauce
1/2 CupDark Brown Sugar
12 ozHoney
1 StickButter
4Large or 8 Small Oranges
Tony Chachere's Original Creole Seasoning
Oven: 425°

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Steps

1 hr 30 mins

1

Melt butter. Mix ALL ingredients in a large bowl, except Soy Sauce.
2

Mix well. Pour in pan.
3

Cut oranges into 4. Squeeze 1/2 of the oranges in mixture.
*Pan: Bring to a boil, turn on low fire.
*Oven: Add chicken 1st, then pour ALL ingredients over chicken. Squeeze juice from 1/2 of oranges. Add remaining orange slices in pan.
4

Clean chicken. Place in large bowl. Coat with Soy Sauce, squeeze 1/2 of juice from oranges and lightly season with Tony Chachere's.
5

Place chicken in pan, pour juice from bowl in pan, and add remaining orange slices. Mix together, making sure to coat chicken WELL with sauce.
Cover and simmer on low for 1 hr 30 mins.
Continue to coat chicken with sauce and flip over every 20 - 30 mins.