Teriyaki Chicken Wings


3 pounds of Chicken wings, about 20 wings
½ cup low sodium soy sauce
½ cup orange juice
¼ cup brown sugar (or alternative sweetener of choice)
3 Tbsp rice vinegar
3 tsp cornstarch (dissolved in the rice vinegar above)
4 garlic cloves, minced
2 tsp, minced ginger
1 Tbsp red pepper flakes (optional)
Baking soda (non-aluminum)

Preheat the oven to 400 degrees F.
Trim wings of excess fat and skim and discard.
Dab wings with a paper towel to absorb excess moisture.
Sprinkle the wings with baking soda and lightly toss.
Arrange wings in a single layer on a non-stick baking sheet.
Bake for 20 min. Flip wings. Bake another 10-15 minutes until wings are cooked through and as crispy as desired.
Meanwhile, combine the sauce ingredients in a saucepan. Simmer over low heat and reduce until slightly thickened.
Pour sauce into a large bowl. Toss wings in the sauce,
Transfer to a serving platter. Garnish with sesame seeds, cilantro or red pepper flakes. Serve hot.

553.6 kcal.
32.9g fat (11.6g saturated fat, 109.8mg cholesterol.) 38.5g carbohydrates (14g sugar, 1.2g fiber.) 25.8g protein. 1,554mg sodium.

May 19, 2022

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