Baked Chicken Wings Recipe

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Servings: 1
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Ingredients

  • 2 1/2 lb chicken, wings
  • 1 pc sauce, teriyaki, orange, (recipe follows) Teriyaki Orange Sauce
  • 1/3 cup. sauce, teriyaki, (recipe follows)
  • 2 Tbsp. juice, orange, concentrate, thawed
  • 1 Tbsp. ginger, root, chopped
  • 2 tsp orange, rind, grated
  • 2 pcs garlic, cloves, chopped
  • 1/4 tsp salt
  • 1 pch pepper
  • 2 pcs onion, green, sliced

Directions

  1. Preheat oven to 400 C (200 C)
  2. Cut off wing tips at first joint; throw away.
  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 hrs.
  5. Place wings on rack on foil-lined baking sheet, reserving sauce.
  6. Bake in oven, turning once, for 20 min.
  7. Brush with remaining sauce; bake, turning once, for about 20 min or possibly till juices run clear when chicken is pierced.
  8. Broil for about 1 minute per side till browned.
  9. Teriyaki Orange Sauce:In large bowl, combine Teriyaki sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper.
  10. Teriyaki Sauce:In a saucepan, stir 3/4 c. (175 mL) chicken or possibly vegetable stock; 1/2 c. (125 mL) soy sauce; 1/3 c. (75 mL) mirin; 2 Tbsp. (25 mL) sugar; and 3 slices gingerroot.
  11. Bring to boil.
  12. Reduce heat; simmer for 20 min or possibly till reduced by about half.
  13. Whisk 2 Tbsp. (25 mL) cool water with 1 Tbsp. (15 mL) cornstarch; add in to pan and cook; stirring, for about 2 min or possibly till thick sufficient to coat back of spoon.
  14. Throw away ginger.
  15. Let cold.
  16. Yield: 1 c.

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