Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp water
- 2 green onions, thinly sliced
- Sesame seeds for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. In a mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and black pepper.
3. Add chicken wings to the mixing bowl and toss to coat evenly.
4. Arrange the chicken wings on the prepared baking sheet and bake for 25-30 minutes, or until golden brown and cooked through.
5. Meanwhile, in a small saucepan, bring the remaining marinade to a boil over medium heat. In a separate bowl, whisk together cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens.
6. Once the chicken wings are done, remove them from the oven and brush them with the thickened teriyaki sauce.
7. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 22g
Protein: 26g
Sodium: 1500mg
Substitutions for ingredients:
- You can use chicken drumettes instead of chicken wings.
- You can use white vinegar instead of rice vinegar.
- You can use maple syrup instead of honey.
Variations:
- Add a pinch of red pepper flakes for some heat.
- Use pineapple juice instead of honey for a tropical twist.
- Substitute chicken with tofu for a vegetarian version.
Tips and tricks:
- To make the chicken wings extra crispy, broil them for 1-2 minutes after brushing them with the teriyaki sauce.
- Marinate the chicken wings for at least 30 minutes, or up to overnight, for more flavor.
- Use a meat thermometer to ensure the chicken wings are cooked to an internal temperature of 165°F (75°C).
Storage instructions:
Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken wings, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the teriyaki sauce is too thick, add a little water to thin it out.
- If the chicken wings are not crispy enough, broil them for an additional 1-2 minutes.
Food safety advice:
- Always wash your hands and kitchen surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken wings are cooked to an internal temperature of 165°F (75°C).
- Discard any leftover marinade that has come into contact with raw chicken.
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, savory, salty, and slightly tangy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Japanese