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Teriyaki chicken wings

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Ingredients/Components

cornstarch - 1/2 c
vegetable oil - 3 Tbsp
teriyaki sauce - 2/3 c
chicken wings about 16 wings - 3 lb

How to make teriyaki chicken wings:

Disjoint chicken wings. Discard tips (or save for stock). Place chicken in large, plastic food storage bag. Pour in teriyaki sauce. Press air out of bag. Close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally. Remove chicken from marinade; drain well. Heat oil in a large skillet over medium heat. Lightly coat about 1/3 of chicken with cornstarch. Arrange in single layer in skillet and brown slowly on both sides. Remove; place in single layer on rack placed on large baking sheet. Repeat cooking procedure with remaining chicken, adding more oil if necessary. Bake in a 350° oven for 15 minutes or until chicken is tender. Serve hot.

Recipe categories: Lunch/snacks, Appetizers, Chicken wing.

Rating:

3.7

Average rating: 3.7, total votes: 7

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