Elevate your chicken wings with a homemade teriyaki sauce
Your favourite chicken wings may just become of the teriyaki variety after you try this Louisa Clements recipe.
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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
1 Tbsp canola oil
2 kg / 4.4 lbs split chicken wings
2 tbsp baking powder
For teriyaki sauce:
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
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.
Toss wings in baking powder and arrange in a single layer on prepared racks.
Bake for 20 minutes, switch and rotate sheets and bake another 20 minutes.
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.
Did you make this meal? Show us on Instagram and Twitter by tagging it #metrocookswithlou.
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