Baked Teriyaki Chicken Wings
Pin PrintIngredients
- 2 kg / 4.4 lbs split chicken wings
- 2 tablespoon baking powder
For teriyaki sauce:
- 1 cup pineapple juice
- ¼ cup low sodium soy sauce
- ¼ cup water
- 2 tablespoon rice vinegar
- 1 tablespoon hoisin
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
Instructions
- Arrange racks in top and bottom thirds of oven and preheat to 400F. Line two large rimmed baking sheets with foil. Set a wire rack on each prepared sheet.
- Toss wings in baking powder and arrange in a single layer on prepared racks.
- Bake for 20 minutes, switch and rotate sheets and bake another 20 minutes.
- Meanwhile, prepare sauce. Heat a small saucepan over med-high heat, boil for 15 minutes, stirring frequently until thickened.
- Remove wings from oven and let stand until cool enough to touch, about 5 min.
- Toss wings with sauce until coated. Serve immediately.
Did you try this recipe?Leave a comment + rating and let me know what you think!