Baked Teriyaki Chicken Wings
Make these Baked Teriyaki Chicken Wings for a lunch, dinner or even appetizer soon. Serve them up with rice, some crisp vegetables or spiced potato wedges.
Servings: 6 servings
Ingredients
- 2 lbs chicken wings
- 2 tablespoons corn flour
- 1 cup water divided
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sesame seeds optional *
Instructions
- Preheat oven to 375ºF/190ºC. Have ready a large baking tray.
- In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
- In a small saucepan set over medium heat, add the soy sauce and garlic. Give a quick stir until the garlic becomes fragrant and golden, about one minute. Add the soy sauce, brown sugar, honey, salt and pepper. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Remove from heat and leave to cool.
- Place all the chicken wings on the baking tray. Pour over about a half of the teriyaki sauce and make sure the chicken is all coated. Bake for about 20 minutes and remove from oven and pour over remaining sauce. Return to oven for a further 20 – 25 minutes until chicken is fully cooked.
- Remove from oven and serve hot with extra teriyaki sauce or your favourite dipping sauces.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.