Baked Chicken Wings
Featured in our video guide to sectioning a whole chicken, these yummy chicken wings will leave everyone at the table smiling.
Servings: 4 to 6
Ingredients:
-
2-1/2 lb (1.25 kg) chicken wings
Teriyaki Orange Sauce (recipe follows)
Teriyaki Orange Sauce:
1/3 cup (75 mL) Teriyaki Sauce (recipe follows)
2 tbsp (25 mL) thawed orange juice concentrate
1 tbsp (15 mL) minced gingerroot
2 tsp (10 mL) grated orange rind
2 cloves garlic, minced
1/4 tsp (1 mL) salt
Pinch pepper
2 green onions, sliced
Teriyaki Sauce:
3/4 cup (175mL) chicken or vegetable stock
1/2 cup (125 mL) soy sauce
1/3 cup (75 mL) mirin
2 tbsp (25 mL) granulated sugar
3 slices gingerroot
2 tbsp (25 mL) cold water
1 tbsp (15 mL) cornstarch
Preparation:
Teriyaki Sauce: In saucepan, stir together stock, soy sauce, mirin, sugar and 3 slices of gingerroot. Bring to boil; reduce heat and simmer for 20 minutes or until reduced by half. Whisk together cold water with cornstarch; add to saucepan and cook, stirring, for about 2 minutes or until thick enough to coat back of spoon. Discard ginger; let cool.
Teriyaki Orange Sauce: In large bowl, combine Teriyaki sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper.
Chicken Wings: Cut off wing tips at first joint; discard. Separate wings at remaining joint; trim excess skin. In resealable bag, mix chicken with Teriyaki Orange sauce to coat and marinate in refrigerator for 4 hours. Place wings on rack on foil-lined baking sheet, reserving sauce.
Bake in 400°F (200°C) oven, turning once, for 20 minutes. Brush with remaining sauce; bake, turning once, for about 20 minutes or until juices run clear when chicken is pierced. Broil for about 1 minute per side until browned.
Teriyaki Orange Sauce: In large bowl, combine Teriyaki sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper.
Chicken Wings: Cut off wing tips at first joint; discard. Separate wings at remaining joint; trim excess skin. In resealable bag, mix chicken with Teriyaki Orange sauce to coat and marinate in refrigerator for 4 hours. Place wings on rack on foil-lined baking sheet, reserving sauce.
Bake in 400°F (200°C) oven, turning once, for 20 minutes. Brush with remaining sauce; bake, turning once, for about 20 minutes or until juices run clear when chicken is pierced. Broil for about 1 minute per side until browned.
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