Who doesn’t love chicken wings? I surely do but absolutely hate the dried out, chewy wings that you sometimes get at the restaurants. It is way better to prepare at home with your choice of sauce and what can be better when you bake the wings? Less greasy, messy and low in calorie! So I came up with these baked chicken teriyaki wings.
These baked teriyaki chicken wings are to die for. The taste of slightly sweet and sticky sauce with every bite of tender and succulent chicken makes for a great appetizer on the weekends or when you are entertaining a big group of people. It is a big hassle to babysit a batch while deep frying or cleaning afterwards. Just marinade the wings beforehand and pop it into the oven until done. How easy is that?
You may use a store bought Teriyaki Sauce but I would suggest to go for the homemade sauce. That makes a huge difference in taste and flavor and it is so easy to make. You can make the sauce with the ingredients that you already have in your pantry. The best part is you can store the sauce in the refrigerator for few days so that you may bake a batch whenever you want! So why wait? Definitely bake a batch this long weekend and enjoy with your family and friends!
Tips:
You may grease the baking pan but lining with an aluminum foil makes the cleaning easier. You may marinade the chicken overnight. The sauce keeps well in the refrigerator for 7-10 days.
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BAKED TERIYAKI CHICKEN WINGS
- YIELD: 2 Servings
- PREP: 10 mins
- COOK: 30 mins
- READY IN: 1 hr 40 mins
The taste of slightly sweet and sticky sauce with every bite of tender and succulent chicken makes for a great appetizer on the weekends or when you are entertaining a big group of people. Less messy, less greasy and low in calorie!
INGREDIENTS
- 1 lb chicken wings and drummets washed and pat dry
- 1/4 cup light soy sauce for the teriyaki sauce
- 1/4 cup water
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 2-3 cloves garlic freshly minced
- 1 teapsoon ginger freshly grated
- 1/4 cup honey or sugar
- 1 pinch salt according to taste (optional)
- 1 teaspoon toasted sesame seeds for garnish
- 1 tablespoon cilantro/coriander leaves chopped for garnish
INSTRUCTIONS
-
- First make the sauce. In a medium sauce pan whisk together the light soy sauce,water,vinegar, oil, honey, grated ginger and minced garlic. Heat over medium heat for 5-8 minutes or until the sauce becomes thick. Whisk constantly until the desired thickness is achieved. Pour in a medium bowl and allow it to cool.
- When the sauce is at room temperature, add the chicken wings and coat well with the marinade. Cover the bowl with a cling wrap and let it sit in the refrigerator for at least an hour.
- While the chicken is marinating, preheat the oven to 375 F and line a shallow baking pan with aluminum foil.
- After an hour, place the marinated chicken wings onto the baking tray in a single layer, shaking off the excess marinade. Bake the wings for half an hour or until the chicken is cooked through. You may baste the wings with the left over marinade in between. When the chicken is cooked through and the wings are evenly browned take out from the oven and let it rest for 5-10 minutes.
- Serve on to a platter and garnish with toasted sesame seeds and chopped cilantro. Enjoy with your favorite drinks!
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