Addictive Teriyaki Wings
The sauce is awesomely good...
My dear sister shared this recipe with me a few years ago, been making them ever since. A sure crowd pleaser.
If you don't care for spice...they are still great without...Enjoy!
- 3 - 4 lb
- chicken wings
- 1 Tbsp
- corn starch
- 1 1/3 c
- soy sauce
- 1/3 c
- mirin rice cooking wine - found in asian aisle at grocery store
- 1/2 c
- 1 - 2 Tbsp
- minced garlic
- 1 Tbsp
- fresh minced ginger
- 2 - 3 Tbsp
- sriracha chili sauce ( optional )
Arrange wing pieces in a single layer in a 9 x 13 baking dish that has been coated with cooking spray.
In small bowl, combine cornstarch with 1 tablespoon water.
In separate bowl, whisk together the soy sauce, Mirin, garlic, honey, ginger, Sriracha sauce, and cornstarch mixture. Pour the sauce over chicken wings.
Bake uncovered for 1 hour and 15 minutes; turning wings over in pan every 25 minutes.
Remove from oven and leave in baking dish for 10 minutes. The sauce will thicken as it cools.
As you removed the winds from pan to platter; dip again into sauce...it will stick nicely to the wings.
I place mine under the broiler for just a few minutes to caramelize.