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Directions for: Baked Chicken Wings

Ingredients

Baked Chicken Wings

2 ½ lb. chicken, wings

1 sauce, teriyaki, orange, (recipe follows)

Teriyaki Orange Sauce

⅓ cup sauce, teriyaki, (recipe follows)

2 Tbsp juice, orange, concentrate, thawed

1 Tbsp ginger, root, minced

2 tsp orange, rind, grated

2 garlic, cloves, minced

¼ tsp salt

1 pinch pepper

2 onion, green, sliced

Directions

Baked Chicken Wings

1. Preheat oven to 400ºC (200ºC)

2. Cut off wing tips at first joint; discard.

3. Separate wings at remaining joint; trim excess skin.

4. In resealable bag, mix chicken with sauce to coat and marinate in refrigerator for 4 hours.

5. Place wings on rack on foil-lined baking sheet, reserving sauce.

6. Bake in oven, turning once, for 20 minutes.

7. Brush with remaining sauce; bake, turning once, for about 20 minutes or until juices run clear when chicken is pierced.

8. Broil for about 1 minute per side until browned.

Teriyaki Orange Sauce

1. In large bowl, combine Teriyaki sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper.

2. Teriyaki Sauce:

3. In a saucepan, stir 3/4 cup (175 mL) chicken or vegetable stock; 1/2 cup (125 mL) soy sauce; 1/3 cup (75 mL) mirin; 2 tablespoons (25 mL) sugar; and 3 slices gingerroot.

4. Bring to boil.

5. Reduce heat; simmer for 20 minutes or until reduced by about half.

6. Whisk 2 tablespoons (25 mL) cold water with 1 tablespoon (15 mL) cornstarch; add to pan and cook; stirring, for about 2 minutes or until thick enough to coat back of spoon.

7. Discard ginger.

8. Let cool.

9. Yield: 1 cup

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