Baked Teriyaki Chicken Wings

I love wings. Spicy, salty, juicy, saucy…I mean, it sounds more like an R rated film than a food, right? Wings are delicious when they are fried and crunchy, dipped in fire truck red sauce and served in a bar, but they are also great when made at home! homemade wings are juicy and tender, with a more tender texture and complex flavor. They are the perfect party snack, inexpensive to make, and can be easily transported. Best of all, this recipe is a snap – my favorite “no recipes, just proportions” rule comes into play.

Baked Teriyaki Chicken Wings

Ingredients:

Chicken wings or drummettes(the drummettes are dark meat, so they are naturally juicier)

2/3 your favorite teriyaki sauce (I am a fan of Soy Vey products)

1/3 hoisin sauce (it’s easy to find kosher or vegetarian versions)

a palmful of brown sugar (or as much as you need…this is all done by taste, remember?)

1. Combine the sauces and sugar in a large roasting pan. Mix to combine, then taste. It should be salty and savory, with a distinctly sweet edge. Also preheat the oven to 350F.

2. Put the chicken wings in the pan, then toss them around in the sauce to make sure they are coated.

3. Bake for 30 minutes, or until the largest wing/drumette runs clear juices when it is pierced with a fork.  During that time, baste the chicken with the sauce every 10 minutes, so by the time the wings are done they look like…

this. Browned, caramalized with sugars and salt, crispy in parts and juicy underneath the skin.

4. When the chicken is entirely cooked, remove it from the pan and drain the juices and sauce into a saucepan. Boil it on the stove for 15 minutes, or until it has drastically reduced in volume and has become very sticky and thick.

5. Add the sauce to the wings, then serve immediately or let come to room temperature or refrigerate, or freeze…you get the picture.

What you probably don’t ge tis how delicious these wings are. If they were any saucier, jucier, or more tantalizing, they would have been called sluts in high school.

So sweet and savory, so reminiscent of bad-for-you food while being baked instead of deep-fried. Sure there is skin on there, but it helps self baste the chicken, keeping it soft and juicy. resist the urge to “chef” this up by adding fresh scallions or sriracha. That isn’t the point here. The point is making a very easy recipe that is comforting and tasty no matter how it is served. This is a great dinner with a side of rice but is also ideal for a picnic. served room temperature, these actually taste better a few hours or a day after they are made. This couldn’t be easier or more delicious.

If I haven’t said it before…damn. I love wings.

Comments

  1. Justin says:

    You should check out Dekalb Wings. I’m not a wings man, but I’ve seen people eating these wings and they look flat-out awesome.

  2. Sarah says:

    I loved your honey mustard wings and drumsticks, so I must make these too!

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