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Teriyaki Chicken Wings
Teriyaki chicken wings
Teriyaki chicken wings are a delicious dish where chicken wings are marinated in a sweet and savory teriyaki sauce made from a combination of soy sauce, mirin, sugar, and other seasonings. The wings are typically grilled, baked, or fried until they are crispy on the outside and tender on the inside.
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Ingredients
- 2 lbs chicken wings
- 1/2 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup brown sugar
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional garnish:
- sesame seeds
- green onions chopped
Instructions
- In a bowl, mix together soy sauce, mirin, brown sugar, garlic, and ginger to make the teriyaki sauce.
- Place the chicken wings in a large resealable plastic bag or a bowl, and pour half of the teriyaki sauce over the wings. Seal the bag or cover the bowl and marinate in the refrigerator for at least 1 hour, or ideally overnight.
- Preheat the oven to 400°F (200°C).
- Place the marinated chicken wings on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for 40-45 minutes, turning the wings halfway through, until they are cooked through and crispy.
- While the wings are baking, pour the remaining teriyaki sauce into a small saucepan. In a separate small bowl, mix the cornstarch and water to make a slurry. Add the slurry to the saucepan and cook over medium heat, stirring constantly, until the sauce thickens.
- Once the chicken wings are done, remove them from the oven and brush them with the thickened teriyaki sauce.
- Serve the teriyaki chicken wings hot, garnished with sesame seeds and chopped green onions, if desired.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 373kcal (19%)Carbohydrates: 24g (8%)Protein: 26g (52%)Fat: 20g (31%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 94mg (31%)Sodium: 1827mg (79%)Potassium: 279mg (8%)Fiber: 0.3g (1%)Sugar: 17g (19%)Vitamin A: 180IU (4%)Vitamin C: 1mg (1%)Calcium: 35mg (4%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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