Baked Teriyaki Chicken

Baked Teriyaki Chicken

Prep Time:10 minutes  Marinade:4 hours  Cook Time:35 minutes  Total Time:4 hours 45 minutes


  • 3 lb bag chicken wings (thawed)
  • 1 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 2/3 cup water
  • 1 cup brown sugar
  • 4 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon red pepper flakes, more if you like it spicier
  • 3 teaspoons cornstarch
  • Green onions and sesame seed for garnish
  1. In a small bowl whisk the soy sauce, vinegar, water, sugar, garlic, ginger and red pepper flakes until sugar is dissolved.
  2. Place chicken wings in a large ziplock freezer bag, pour in 1/3 of the marinade mixture. Seal and mix the wings around in the marinade. Place in refrigerator for 4 hours or preferably overnight for best flavor.
  3. Place the rest of the marinade in a small saucepan and whisk in cornstarch until blended. Bring sauce to a boil and reduce heat and simmer 20 minutes or until thickened.
  4. Preheat oven to 425 degrees
  5. Place a metal wire cooling rack on a rimmed foil lined baking sheet. Place all the wings on the wire rack
  6. Bake for 30-35 minutes
  7. Turn the oven to broil, brush some of the teriyaki sauce over the wings and broil 3-5 minutes. Flip the wings and repeat.
  8. Garnish with green onion and sesame seeds. Serves 4-6
  9. note I usually buy the 3 lb bag of chicken, the wings tend to be a little larger

Hope You Enjoy

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