Baked Teriyaki Chicken Wings

Okay, so there’s no booze in this recipe, but there is chicken, I assure you.

Chicken wings have never really appealed to me, either to make them or to eat them as a snack adding to the 1 billion of them that are consumed on Super Bowl Sunday.  Boneless wings, I devour, but those are essentially breaded, fried chicken drenched in a delicious sauce.  Regular chicken wings, as in something that looks like a part from an actual chicken, have never been my strong suit in the kitchen.  They’re often attempted and frequently failed, the very bane of my Super Bowl snack existence.

I do believe there is always room for improvement, and sometimes the best way to conquer something is to try another route.  My previously failed attempts at chicken wings all involved yours truly attempting to fry things in oil.  Not the best idea.  This time around, I decided to marinate and bake the wing pieces, basting them as they cooked, and the results were fantastic.  I solemnly swear to never attempt to fry a chicken wing again.

These are a little salty, even though I used low-sodium soy sauce, but it’s nothing too overpowering.  Be sure to bring the marinade to a rolling boil to avoid contamination issues.  If you like, you can also remove the skin from the chicken before starting this process. Seeing as how I’d already removed the frying, I figured it wasn’t nice to take out all of the fun, bad for you qualities here, and left the skin on.  Also, I cheated a little and bought a bag of Perdue individually frozen chicken wings in the name of saving time, so my apologies for not having a wing-chopping tutorial on here.  Baby steps, friends, baby steps.

Baked Teriyaki Chicken Wings

Ingredients:

  • 4 lbs. chicken wings
  • 1 1/3 cups low-sodium soy sauce
  • 1 3/4 cups orange juice
  • 1/2 cup packed brown sugar
  • juice of one lemon
  • 4 Tbs. ginger powder
  • 2 garlic cloves, minced
  • 1 large orange

Directions:

Combine all ingredients except for the chicken and the orange in a ziplock bag

Add the chicken to the mixture, seal the bag, place the bag in a bowl and refrigerate overnight (at least 8 hours).

Heat the oven to 350 degrees.

Remove the chicken from the bag and put into a baking dish, skin side down (you may need two dishes, depending on size, to avoid crowding).

Pour the marinade into a saucepan and  heat over high heat until it reaches a boil.  Keep it at a boil for five minutes.

Grate the orange peel finely and put it into the boiled marinade.

Reduce heat to medium-high and continue to heat until it thickens enough to use as a glaze, about ten minutes, stirring so that it doesn’t burn.

Brush the glaze onto each chicken piece.

Bake the wings for 10 minutes.  Brush with the glaze again and bake for 5 more minutes.

Turn the wings over so they are skin side up, and brush with more glaze. Bake for 10 minutes, brush with the glaze again, and bake for 10 minutes, until chicken is cooked through.

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