| Prep Time | 20 mins+overnight marination |
| Cook Time | 60 minutes |
| Servings |
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- ⅓ cup Soy Sauce
- ⅓ cup Balsamic Vinegar
- ¼ cup brown sugar firmly packed
- 2 cloves garlic pressed or finely minced
- 1 teaspoon ginger root grated fresh
- ¼ teaspoon black pepper
- 2 green onions thinly sliced, tops included
- 18 large chicken wing pieces 7 drumsticks
- sweet paprika
- ⅓ cup Soy Sauce
- ⅓ cup Balsamic Vinegar
- ½ cup brown sugar firmly packed
- ¼ teaspoon black pepper
- 2 cloves garlic pressed or finely minced
- 1 teaspoon ginger root grated fresh
- 2 green onions thinly sliced, tops included
- 1 tablespoon toasted sesame seeds
Ingredients
For the Marinade:
For the Chicken Wings:
For the Teriyaki Sauce:
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- Take the marination ingredients except for the onion greens and mix them in a small saucepan. Heat the mixture on low flame until the sugar dissolves. Set it aside to cool down. Once the sauce is at room temperature, add the onion greens. Wash the chicken wings and pat them dry. Place them in a zip-lock bag and pour in the marinade. Squeeze out the air and seal the zip-lock bag. Turn the bag to distribute the marinade. Marinate the chicken overnight in a refrigerator.
- Preheat the oven at 190degree Celsius. Place a foil on a baking pan. Then take a cooling rack and place it over the baking pan. Take the chicken wings and place them on the rack. Use the marinade from the zip-lock bag and coat the chicken wings with it. Sprinkle paprika over the chicken wings. Then take a foil and cover the pan tightly. Bake the chicken for 45 minutes. Remove the foil and let the chicken bake for another 15 minutes until it turns brown.
- Take the teriyaki sauce ingredients except for garlic, ginger and onion greens. Add them to a saucepan and make a fresh batch. Heat on low flame for 3 minutes. Do not boil over the sauce. Remove from the heat and then add the ginger, garlic and onion greens.
- Take the baked chicken wings and place them in a bowl. Add the Teriyaki sauce and toss the wings. Sprinkle with some sesame seeds. Place them on a platter and serve.
Recipe Tip
If you want a more crispy result, then bake the chicken wings uncovered at 190-degree Celsius for 30-40 minutes.
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Frequently Asked Questions
Can I make this recipe without marinating the chicken wings?
Yes. You can stir in some baking powder and salt over the chicken and bake it for an hour to make it golden brown and crispy. Then you can make the Teriyaki sauce and coat the wings with it. Instant Teriyaki Chicken Wings are ready.
How do I thicken the Teriyaki Sauce?
If you wish to thicken the Teriyaki Sauce then you can do so by adding cornstarch or all-purpose flour.