Kickin' Teriyaki Hot Wings
481kcal
Ingredients
- 4 pounds chicken wings cut into wing pieces
- 1 cup teriyaki sauce
- 1/4 cup hoisin sauce
- 3 tbsp sriracha
- 1/4 cup honey
- 2 cloves garlic minced
- 1 tbsp cornstarch
- 1 medium green onion thinly sliced
Equipment
- Ever Sharp Chefs Knife
Instructions
- Preheat oven to 375 degrees. Spray 9 x 13 baking pan with non-stick cooking spray. Set aside.
- Using a sharp knife or bone-cutting shears, remove wing tips and discard. Cut wings at the joint, leaving the drumette and the wingette. Arrange the chicken wing pieces into a single layer in the baking pan.
- In a small bowl , add the teriyaki, hoisin, sriracha, honey and garlic. Stir to combine. In another small bowl, add the cornstarch and 1 tablespoon of water. Stir until the cornstarch is completely dissolved. Add to the teriyaki mixture and stir.
- Pour all of the teriyaki mixture into the baking pan, coating the wing pieces.
- Bake on the middle rack of 375 degree oven for 40 - 45 minutes. or until done. Begin basting the wings with the sauce at 20 minutes and continue basting every 5 minutes until done. Turn the broiler to High and place the baking pan under the broiler for 2 - 3 minutes, until the wings are slightly charred. in places. More or less to your liking.
- Remove the pan from the oven and cool slightly. Baste wings with the sauce, and garnish with green onion slices right before serving.
Nutrition
Serving4wing piecesCalories481kcalCarbohydrates26gProtein33gFat27gSaturated Fat7gCholesterol126mgSodium2317mgPotassium400mgFiber1gSugar22gVitamin A275IUVitamin C7mgCalcium39mgIron3mg
Notes
For best results use chicken wings that contain 5% or less retained liquid. If using chicken that contains more retained liquid the wings will require baking for 10 - 15 minutes before adding the teriyaki sauce to evaporate the water and allow the sauce to thicken.