Sauce Spotlight: Asian Teriyaki Wing Sauce
Are you craving some Asian teriyaki flavor? Skip the takeout and grab a bottle of Moore’s Asian Teriyaki Wing Sauce. Featuring a delicious blend of soy sauce, sake, ginger and other seasonings, this flavorful wing sauce is ready to use as a sauce, dip or ingredient and is ideal for meat, fish and poultry.
From salty snacks to mouthwatering wings, Moore’s Asian Teriyaki Wing sauce brings a sweet and salty flavor to a variety of dishes. Check out our favorite recipes below!
Ingredients:
8 Tablespoons Moore’s Asian Teriyaki Wing Sauce
12 Tbsp. Butter
2 Tbsp. salt
1 tsp. garlic powder
1 tsp. onion powder
8 cups Rice Chex Cereal
1 cup mini pretzels
3 oz Wasabi peanuts
3.5 oz roasted corn nuggets
4 oz Sesame sticks
Instructions:
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Preheat oven to 250.
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Using large roasting pan or half sheet cake pan place butter in and let it melt.
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Remove from oven mix in Moore’s sauce and spices.
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Blend well. Slowly add cereal and snacks. Coat well.
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Spread out, bake for 1 hour.
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Stir every 15 min.
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Let cool. Store in air tight container.
Ingredients: 
1 cup Moore's Asian Teriyaki Wing Sauce
1 lb. frozen chicken wings, thawed
sesame seeds, if desired
Instructions:
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Preheat oven to 500°F.
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Toss thawed wings in 1 cup Moore's Asian Teriyaki Wing Sauce and let marinate for at least 30 minutes.
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Line baking pan with foil and place wings on pan.
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Place pan on lowest rack.
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Bake for 20-25 minutes, or until cooked thoroughly and skin is crispy.
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Toss wings in remaining Moore's Asian teriyaki Wing Sauce.
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Sprinkle with sesame seeds, if desired.
Ingredients:
1 (16 oz) bottle Moore’s Asian Teriyaki Wing Sauce
2 lbs. boneless, skinless chicken breast cut into chunks
1 whole pineapple, cored and cut into chunks
1 green pepper, diced
1 red onion, diced
Instructions:
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The night before you are cooking the kabobs, place all the cut-up chicken in a large Ziploc bag and pour 8 oz. marinade into bag.
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Seal bag and toss to coat chicken thoroughly.
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Place bag in refrigerator overnight…. if in a hurry, marinade at least 3 hours.
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Once ready to grill, assemble skewers by putting one piece of marinated chicken on the skewer, followed by one piece of onion, green pepper, and pineapple.
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Continue pattern until all skewers are full.
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Place on grill and brush one more coat of marinade on top of entire kabob.
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Grill for about 5 minutes on each side, adding one more coat of marinade when you flip sides.
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Remove from grill and serve!!
Ingredients:
10 - 6" Flour Tortillas
1 1/2 pounds Chicken Tenderloins
1/4 cup Cashews, chopped*
1/2 cup plus 1 Tbsp. Moore's Asian Teriyaki Wing Sauce, divided
For Asian Slaw:
1/2 Red Cabbage, thinly sliced
1 Carrot, thinly sliced
4 Green Onions, chopped
1 cup Rice, cooked
2 Tbsp. Rice Wine Vinegar
3 Tbsp. Mayonnaise
Instructions:
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Grill chicken tenderloins while brushing with Moore's Asian Teriyaki Wing Sauce on each side. Cook until chicken reaches 165 degrees.
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Mix all slaw ingredients together.
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Place slaw, chicken, and chopped cashews into tortillas, drizzle with reserved Moore's Asian Teriyaki Wing Sauce and roll.
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You can enjoy these wraps served warm or cold.