TERIYAKI WINGS

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Super Bowl is finally this weekend and you know what that means? GET your eating pants ready! I’m as big of a football fan as the next guy, but let’s be real, the food is what most people come for.



With that in mind, I’m sharing some must-makes for the big game day. To start, wings are always a must. These teriyaki wings are usually my go-to because they are a crowd favorite and always easy to make. They take just 30 minutes from start to finish and the oven does most of the work. One small note about the recipe: you can toss the wings in the teriyaki sauce after they bake, but I like to baste the wings ten minutes before they are done so that the sauce can carmelize on the wings making it really sticky rather than having the sauce just slip all around the wings when it’s just tossed in teriyaki.


TERIYAKI WINGS


Author: Matt Robinson
Serves: Serves 6-8

INGREDIENTS

Wings
1 dozen chicken wings
1 dozen chicken drumettes
2-3 tablespoons olive oil
salt and pepper
Teriyaki Sauce
1 cup low sodium soy sauce
½ fresh orange juice
¼ cup sugar
2 tablespoons Mirin (or sweet rice wine)
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoons minced garlic
1 tablespoon ginger

INSTRUCTIONS

Heat oven to 400 degrees F.
Line a baking sheet with foil. Drizzle chicken wings with olive oil and season salt and pepper. place wings in a single layer and bake for for 20 minutes.
In the meantime, make the teriyaki sauce by stirring together all the sauce ingredients into a large pan over medium high heat and bring it to simmer. Reduce heat, simmer and stir until sauce thickens, about 5-7 minutes.
Remove wings from oven and brush teriyaki sauce all over wings. Return wings to oven and let bake for another 10 minutes. Remove wings from the oven and toss in the remaining teriyaki sauce. To serve, top the wings with green onions and serrano peppers.
 
TERIYAKI WINGS TERIYAKI WINGS Reviewed by Admin on February 15, 2019 Rating: 5
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