Remember These Baked Teriyaki Chicken Wings?

I got some chicken legs at the supermarket the other day and didn’t know what I wanted to do with them – so, I turned to the blog. I TOTALLY FORGOT about this recipe, and I bet you did, too! Well, it’s good enough to bear repeating! Besides, how many of you were actually paying attention in 2012? I mean, wasn’t Kim still married to that basketball player back then?

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 baked wings are juicy, tender, and flavorful. 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:

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

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

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

1 dash of Sriracha

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 and just a touch of spice. 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 get is how delicious these wings are. If they were any saucier, juicer, or more tantalizing, they would have been the high school hussies.

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. 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.