Teriyaki Chicken Wings Recipe

Method5 steps

1. 1

   Step 1: Preheat the oven to 400°F (205°C). Rub all 1½ lb chicken wings with 1 grated garlic clove, 1 teaspoon grated ginger and ¼ teaspoon salt. Keep the seasoned wings chilled until the oven is ready.

   Uses 1.5 pounds chicken wings · 1 clove garlic (grated) · 1 tsp ginger (grated) · 1/4 tsp salt

2. 2

   Step 2: Arrange the seasoned wings on a foil-lined baking sheet in a single layer. Bake at 400°F (205°C) for about 40 minutes. Check a thick meaty part without touching bone: continue as needed until the wings reach 74°C (165°F). Make the sauce during this bake.

   Initial wing bake · 40 minUses Garlic-ginger-seasoned raw chicken wings

3. 3

   Step 3: While the wings bake, mix ¼ cup soy sauce, 2 tablespoons sugar and ¼ cup pineapple juice in a small pan. Bring to a boil and boil for 8–10 minutes, stirring as needed, until slightly thickened.

   Reduce pineapple sauce · 10 minUses 1/4 cup soy sauce · 2 tbsp sugar · 1/4 cup pineapple juice

4. 4

   Step 4: Once the wings are fully cooked, brush them with some prepared pineapple-teriyaki sauce and return to the oven for 5 minutes. Brush on another layer and bake for a further 3–5 minutes, until shiny and glazed. The amount of sauce in each brushing is as needed; any unused sauce can remain.

   FIRST glazed wing bake · 5 minUses Fully cooked baked chicken wings · Sauce for two successive brushing layers; portion per layer unspecified

5. 5

   Step 5: Transfer the glazed wings to a serving plate for 4 portions. Sprinkle with toasted sesame seeds if desired.

   Uses Twice-glazed fully cooked chicken wings · Toasted sesame seeds, optional garnish, to taste