Orange-Glazed Teriyaki Wings
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 361 |
| pro | 32 g |
| total fat | 21 g |
| sat. fat | 6 g |
| carb | 9 g |
| fibre | trace |
| chol | 91 mg |
| sodium | 2.163 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 17% |
| vit A | 5% |
| vit C | 2% |
| folate | 7% |
-
2-1/2 lb (1.25 kg) chicken wings (about 15)
3/4 cup (175 mL) thick teriyaki_sauce
1 clove garlic, minced
1 tsp (5 mL) grated orange rind
2 tbsp (25 mL) thinly sliced green onion
Preparation:
These tasty wings are featured in our 3 minute Test Kitchen video: How to section a whole chicken >>
Our easy Teriyaki Sauce recipe is the ideal teriyaki sauce for these wings instead of store-bought.
Cut off wing tips at joint; discard tips. Separate wings at remaining joint; trim off excess skin. Place wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, for 20 minutes.
Meanwhile, in large bowl, combine teriyaki sauce, garlic and orange rind; set 1/4 cup (50 mL) aside for basting. Add wings to remaining sauce in bowl; toss to coat well. Return to rack; bake, turning once, until juices run clear when wings are pierced, about 25 minutes.
Brush with reserved sauce. Broil, turning once, until browned, about 4 minutes. Sprinkle with onion.
Source
Canadian Living Magazine: June 2005
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