Easy Recipes Appetizers

Looking for easy recipes appetizers? Our teriyaki chicken wings recipe is perfect for any party or gathering.

 

Oven-Baked Teriyaki Chicken Wings

Quick and easy teriyaki chicken wings are marinated overnight and then baked in the oven for a delicious main dish or appetizer.

This easy appetizers recipes calls for large chicken wings. Reduce the initial baking time by about 15 minutes if you are using small chicken wings.

You can also use teriyaki sauce as a finishing glaze for baked chicken or shrimp.

 

Oven-Baked Teriyaki Chicken Wings

Image Credit: www.thespruceeats.com

 

Ingredients

For the Marinade:

  • 1/4 cup brown sugar, firmly packed
  • 1/3 cup balsamic vinegar
  • 1/3 cup soy sauce
  • 1 teaspoon fresh ginger root, grated
  • 2 cloves garlic, pressed or finely minced
  • 2 green onions, thinly sliced, tops included
  • 1/4 teaspoon black pepper

 

For the Chicken Wings:

  • Dash Hungarian sweet paprika
  • 24 large chicken wing pieces, drumsticks, and forewings (thawed if frozen)

 

For the Teriyaki Sauce:

  • 1/3 cup soy sauce
  • 1/4 teaspoon black pepper
  • 1/2 cup brown sugar, firmly packed
  • 1/3 cup balsamic vinegar
  • 2 green onions, thinly sliced, tops included
  • 1 teaspoon grated fresh ginger root
  • 2 cloves garlic, pressed or finely minced
  • 1 tablespoon toasted sesame seeds for topping

 

Steps to Make It

Make the Marinade

  1. Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.
  2. Gently heat just until the sugar is dissolved. Remove from heat and let cool to room temperature.
  3. Stir in the green onions.
  4. Place the chicken wings in a large zip-top freezer bag.
  5. Pour in the cooled teriyaki marinade, squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.

 

Bake the Wings

  1. Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.
  2. Place the chicken wings on the rack, cover them with the marinade from the bag and sprinkle generously with paprika.
  3. Cover the pan tightly with foil and bake 45 minutes.
  4. Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.

 

Make the Teriyaki Sauce

  1. Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.
  2. Remove from heat, stir in the garlic and ginger root and let cool to room temperature.
  3. Stir in the green onions.

 

Serve the Wings

  1. Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds,
  2. Serve the remaining sauce on the side.

 

Recipe source: Oven-Baked Teriyaki Chicken Wings By Peggy Trowbridge Filippone – The Spruce Eats @ www.thespruceeats.com

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Teresa K. Huffman

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