Teriyaki Wings

Metro Canada (Toronto) - - Play - Louisa Cle­ments

Make your favourite wings in the oven with this crispy recipe for baked teriyaki chicken wings made with bak­ing pow­der and a home­made teriyaki sauce.

Prep: 10 min­utes Cook: 40 min­utes

serves 8 In­gre­di­ents

• 1 Tbsp canola oil

• 2 kg / 4.4 lbs split chicken wings

• 2 Tbsp bak­ing pow­der

• 1 cup pineap­ple juice

• 1/4 cup low sodium soy sauce

• 1/4 cup wa­ter

• 2 Tbsp rice vine­gar

• 1 Tbsp hoisin

• 1 Tbsp minced gin­ger

• 2 cloves gar­lic, minced


1. Ar­range racks in top and bot­tom thirds of oven and pre­heat to 400F. Line two large rimmed bak­ing sheets with foil. Set a wire rack on each pre­pared sheet and brush with oil.

2. Toss wings in bak­ing pow­der and ar­range in a sin­gle layer on pre­pared racks.

3. Bake for 20 min­utes, switch and ro­tate sheets and bake an­other 20 min­utes.

4. Mean­while, pre­pare sauce. Heat a small saucepan over med-high heat, boil all in­gre­di­ents for 15 min­utes, stir­ring fre­quently un­til thick­ened. Re­move wings from oven and let stand un­til cool enough to touch, about 5 min.

Toss wings with sauce un­til coated. Serve im­me­di­ately.

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