Crispy Baked Orange Teriyaki Wings

Rachel Weyerman


Yummy! :)

★★★★★ 2 votes
1 Hr
50 Min


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


1Make 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.
2Line 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.
3Preheat 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.
4About 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.
5Place 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