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Teriyaki Chicken Wings Recipe

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Teriyaki chicken wings
Barry Wong/Photodisc/Getty Images
Easy teriyaki wings are marinated overnight, then baked in the oven for a tasty appetizer or main dish. In this recipe, I have used large wing pieces from a warehouse store. If your wings are small, reduce the initial baking time by about 15 minutes. The teriyaki sauce may also be used as a finishing glaze for baked chicken or shrimp.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

  • Marinade:
  • 1/3 cup soy sauce
  • 1/3 cup balsamic vinegar
  • 1/4 cup brown sugar, firmly packed
  • 2 cloves garlic, pressed or finely minced
  • 1 teaspoon grated fresh ginger root
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced, tops included
  • .
  • 24 large chicken wing pieces, drumsticks and forewings (thawed if frozen)
  • Hungarian sweet paprika
  • 1 Tablespoon toasted sesame seeds
  • .
  • Teriyaki Sauce:
  • 1/3 cup soy sauce
  • 1/3 cup balsamic vinegar
  • 1/2 cup brown sugar, firmly packed
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, pressed or finely minced
  • 1 teaspoon grated fresh ginger root
  • 2 green onions, thinly sliced, tops included

Preparation:

For the Marinade:
Combine soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan. Gently heat just until sugar is dissolved. Remove from heat and let cool to room temperature. Stir in green onions.

Place chicken wings in a large zip-top freezer bag. Pour in the cooled teriyaki marinade. Squeeze out the air and seal. Turn bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.

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

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

For the Teriyaki Sauce:
Combine 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. Remove from heat, stir in garlic and ginger, and let cool to room temperature. Stir in green onions.

Yield: 24 pieces

Notes: Use a dry saucepan or frying pan to toast the sesame seeds, stirring constantly over medium heat until golden. You will notice there is a bit more brown sugar in the dipping sauce, so be sure to measure properly.

Teriyaki Chicken Wings Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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