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Teriyaki Chicken Wings

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"I'm always looking for new ways to prepare wings. You can purchase teriyaki sauce or make your own by whisking together soy sauce, mirin (Japanese rice wine), and a touch of brown sugar. This teriyaki sauce on chicken wings is a nice changeup from Buffalo-style or barbecued ones. Why not give it a try?"

List of Ingredients

â—¦ Vegetable oil spray

Teriyaki Sauce:
â—¦ 1 cup chopped fresh pineapple or one 8-ounce can crushed pineapple
â—¦ ½ cup low-sodium soy sauce
â—¦ ¼ cup mirin or dry sherry
â—¦ Juice of 1 lime
â—¦ Juice of ½ orange
â—¦ 1 tablespoon rice vinegar or apple cider vinegar
â—¦ 1 teaspoon toasted sesame oil
â—¦ ¼ cup packed dark brown sugar
â—¦ 1 (2-inch) piece fresh ginger, peeled and minced
â—¦ 2 cloves garlic
â—¦ 2 tablespoons cornstarch
â—¦ ¼ teaspoon red pepper flakes

Chicken Wings:
â—¦ 1 ½ pounds chicken wings
â—¦ 1 scallion, minced


Recipe

Preheat the oven to 425° F. Spray a 9 x 13-inch baking dish with vegetable oil spray.

To make the sauce, combine the pineapple, soy sauce, mirin, lime juice, orange juice, rice vinegar, sesame oil, brown sugar, ginger, and garlic in a blender and blend until smooth. For a smoother sauce, strain the mixture through a fine-mesh sieve.

Whisk the cornstarch with 1 ½ tablespoons cold water in a small bowl until smooth. Pour the teriyaki sauce into a medium saucepan, add the red pepper flakes, and bring to a boil over medium heat. Remove the sauce from the heat and immediately stir in the cornstarch mixture. Stir constantly until the sauce thickens. Allow the sauce to cool.

Place the chicken wings in the prepared dish and pour the sauce over them. Bake, uncovered, until the wings are golden brown, about 45 minutes. Remove to a platter and garnish with the scallion before serving.

Makes 10 to 12 wings