Ingredients with Measurements:
- 1 lb chicken wings, drumettes separated from flats
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp sesame seeds
- 2 green onions, sliced
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic powder, ginger powder, and black pepper.
3. Add chicken drumettes to the bowl and toss to coat evenly.
4. Arrange the chicken drumettes on the prepared baking sheet and bake for 25-30 minutes, or until cooked through and crispy.
5. While the chicken is baking, make the teriyaki sauce. In a small saucepan, whisk together cornstarch and water until smooth. Add the teriyaki sauce mixture from the mixing bowl to the saucepan and bring to a boil over medium heat. Cook for 1-2 minutes, or until the sauce thickens.
6. Once the chicken is done baking, brush the teriyaki sauce over each drumette and sprinkle with sesame seeds and green onions.
7. Serve hot as lollipops.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 13g
- Carbohydrates: 16g
- Protein: 24g
Substitutions for ingredients:
- Honey can be substituted with maple syrup or agave nectar.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add chopped cilantro or jalapeños for a spicy kick.
- Use chicken wings instead of drumettes for a heartier appetizer.
- Substitute chicken with tofu or cauliflower for a vegetarian option.
Tips and tricks:
- Pat the chicken dry with paper towels before tossing in the teriyaki sauce to ensure maximum flavor absorption.
- Use a pastry brush to evenly coat the chicken with the teriyaki sauce.
- For extra crispy chicken, broil for 1-2 minutes after baking.
Storage instructions:
- Store any leftover chicken lollipops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F and place the chicken lollipops on a baking sheet. Bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken lollipops on a platter with toothpicks for easy grabbing.
- Arrange the chicken lollipops in a circle with a dipping sauce in the center.
Garnishes:
- Sesame seeds
- Sliced green onions
- Chopped cilantro
- Sliced jalapeños
Pairings:
- White rice
- Steamed vegetables
- Edamame
Suggested side dishes:
- Asian coleslaw
- Fried rice
- Vegetable stir-fry
Troubleshooting advice:
- If the teriyaki sauce is too thick, add more water to thin it out.
- If the chicken is not crispy enough, broil for an additional 1-2 minutes.
Food safety advice:
- Always wash your hands and surfaces before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Teriyaki is a Japanese cooking technique that involves grilling or broiling meat that has been marinated in a sweet and savory sauce.
Flavor profiles:
- Sweet
- Salty
- Savory
- Umami
Serving suggestions:
- Serve as an appetizer or as part of a main course.
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Region: Japanese