ADSENSE IN ARTICLE AD
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INGREDIENTS
- 3 lb bag chicken wings
- 1 cup soy sauce
- ½ cup rice wine vinegar
- ⅔ cup water
- 1 cup brown sugar
- 4 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon red pepper flakes (more if you like it spicier)
- 3 teaspoons cornstarch
- Green onions and sesame seed for garnish
INSTRUCTIONS
- In a small bowl whisk the soy sauce, vinegar, water, sugar, garlic, ginger and red pepper flakes until sugar is dissolved.
- Place chicken wings in a large ziplock freezer bag, pour in ⅓ of the marinade mixture. Seal and mix the wings around in the marinade. Place in refrigerator for 4 hours or preferably overnight for best flavor.
- Place the rest of the marinade in a small saucepan and whisk in cornstarch until blended. Bring sauce to a boil and reduce heat and simmer 20 minutes or until thickened.
- Preheat oven to 425 degrees
- Place a metal wire cooling rack on a rimmed foil lined baking sheet. Place all the wings on the wire rack
- Bake for 20 minutes, then turn the wings over and bake for another 20 minutes.
- When the wings are done turn the oven to broil, brush some of the teriyaki sauce over the wings and broil 3-5 minutes. Flip the wings and repeat.
- Garnish with green onion and sesame seeds. Serves 4-6
- **note I usually buy the 3 lb bag of chicken, the wings tend to be a little larger
Recipe source: butteryourbiscuit
source https://www.abellkitchen.com/2019/01/oven-baked-spicy-teriyaki-chicken-wings.html
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