Crispy Baked Orange Teriyaki Wings

Rachel Weyerman

By
@Mennonite_Girl_

Yummy! :)


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Prep:

1 Hr

Cook:

50 Min

Ingredients

2 lb
chicken wingettes
3/4 c
flour
1/2 tsp
salt
3/4 c
reduced-sodium teriyaki sauce
3 Tbsp
frozen orange juice concentrate, thawed
1 1/2 tsp
honey
1 1/2 tsp
cornstarch

Directions Step-By-Step

1
Make sure wings are very dry; pat with paper towels to remove excess moisture. Place wings, flour and salt in a large bag or bowl, and seal or cover. Chake to coat.
2
Line a baking sheet with foil and place a cooling rack on top. Spray the cooling rack with cooking spray. Remove wings from flour, shaking off excess, and place on the cooling rack. Refrigerate wings for one hour.
3
Preheat oven to 425 degrees. Place baking sheet in oven and bake wings for 40-50 minutes, or until internal temperature reaches 165 degrees and wings are golden brown, turning once halfway through.
4
About 10 minutes before wings are done, combine teriyaki sauce, orange juice concentrate and honey in a small saucepan. Combine cornstarch with a small amount of cold water and stir well. Pour into teriyaki sauce. Turn heat to high and let sauce come up to a boil. Reduce heat to low and simmer until mixture thickens to desired consistency.
5
Place wings in a large bowl with a lid. Pour sauce over wings. Cover bowl and toss to coat. Serve warm.

About this Recipe

Course/Dish: Chicken, Meat Appetizers
Collection: Chicken Wings