These. These are what I love to toss in the oven when we’re sitting down to watch a game on Sundays. These are the snack (or, ahem, dinner) I love to dig into while my favorite teams (Go Raiders! Go Giants!) take to the field. These are something that Shawn, the kids and I can all agree on. That’s something big.
Yes, I really do watch football on Sundays … after soccer, grocery shopping and everything else we do on Sundays.
Honestly, there’s just something about watching football with your family and a big ol’ pile of wings on a Sunday. It’s a relaxing way to end the weekend — no matter how busy it was.
And these wings? Well, they have it all. They are crispy on the outside and juicy on the inside. And the sauce they are tossed in? It’s a sweet-salty masterpiece. But I can’t take total credit for the combination. It’s actually based on my very favorite wings at a Connecticut sports bar named TK’s. They call their version Pterodactyl wings. But I’m just going to call it what it is: Teriyaki Barbecue Wings. Whatever you call it, these are messy, but so worth it.
The secret to these wings is getting a crispy baked coating on them before tossing with the sauce. To do that, I use a battering process inspired by White on Rice Couple’s Teriyaki Wings. They dip their wings first in oil and then in flour to create a crispy outside. I tried it that way, and loved the crisp outside but found that the flour flavor was a little strong in the final result so I tweaked it a bit to my tastes. For my version, I dip in seasoned flour first and then oil, which allows the floury coating to cook to a crisp without any residual flour flavor. Score.
Then the crispy cooked wings are tossed in the teriyaki barbecue sauce so that it totally coats them in sticky goodness. When you sit down to watch football next Sunday, you need to be munching on these wings. Trust me on this one.