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Sauce Spotlight: Asian Teriyaki Wing Sauce

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! 
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
  1. Preheat oven to 250.
  2. Using large roasting pan or half sheet cake pan place butter in and let it melt.
  3. Remove from oven mix in Moore’s sauce and spices.
  4. Blend well. Slowly add cereal and snacks. Coat well.
  5. Spread out, bake for 1 hour.
  6. Stir every 15 min.
  7. Let cool. Store in air tight container.
Ingredients: Asian-Teriyaki-Baked-Wings-Facebook.jpg
1 cup Moore's Asian Teriyaki Wing Sauce
1 lb. frozen chicken wings, thawed
sesame seeds, if desired
  1. Preheat oven to 500°F.
  2. Toss thawed wings in 1 cup Moore's Asian Teriyaki Wing Sauce and let marinate for at least 30 minutes.
  3. Line baking pan with foil and place wings on pan.
  4. Place pan on lowest rack.
  5. Bake for 20-25 minutes, or until cooked thoroughly and skin is crispy.
  6. Toss wings in remaining Moore's Asian teriyaki Wing Sauce.
  7. Sprinkle with sesame seeds, if desired.
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
  1. 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.
  2. Seal bag and toss to coat chicken thoroughly.
  3. Place bag in refrigerator overnight…. if in a hurry, marinade at least 3 hours.
  4. 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.
  5. Continue pattern until all skewers are full.
  6. Place on grill and brush one more coat of marinade on top of entire kabob.
  7. Grill for about 5 minutes on each side, adding one more coat of marinade when you flip sides.
  8. Remove from grill and serve!!
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
  1. Grill chicken tenderloins while brushing with Moore's Asian Teriyaki Wing Sauce on each side.  Cook until chicken reaches 165 degrees.
  2. Mix all slaw ingredients together. 
  3. Place slaw, chicken, and chopped cashews into tortillas, drizzle with reserved Moore's Asian Teriyaki Wing Sauce and roll.
  4. You can enjoy these wraps served warm or cold.