Oven-Baked Teriyaki Chicken Wings
Flavorful teriyaki chicken wings are easily prepared with a simple marinade and baked to perfection, making for a family-friendly meal.
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Instructions
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Combine 1/3 cup soy sauce, 1/3 cup balsamic vinegar, 1/4 cup brown sugar, 2 minced garlic cloves, 1 teaspoon grated ginger root, and 1/4 teaspoon black pepper in a small saucepan. Heat gently until sugar dissolves, then remove from heat and cool completely. Stir in 2 sliced green onions.
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Place 24 chicken wings in a large zip-close bag, add the cooled marinade, seal (removing air), and distribute marinade. Refrigerate for 12 hours or overnight.
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Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack inside.
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Arrange marinated chicken wings on the rack, covering them with the marinade from the bag. Sprinkle with 1 dash of Hungarian sweet paprika.
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Cover the pan tightly with foil and bake for 45 minutes. Remove foil, increase oven temperature to 425 F, and bake for an additional 15 minutes to brown the skin. Broil briefly if further browning is necessary.
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Prepare the teriyaki sauce: In a small saucepan, combine 1/3 cup soy sauce, 1/3 cup balsamic vinegar, 1/2 cup brown sugar, and 1/4 teaspoon black pepper. Gently boil, stirring constantly, for 3 minutes.
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Remove sauce from heat, stir in 2 minced garlic cloves and 1 teaspoon grated ginger root, then cool to room temperature. Stir in 2 sliced green onions.
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Toss the finished wings with half of the prepared teriyaki sauce. Arrange on a platter and sprinkle with 1 tablespoon toasted sesame seeds. Serve with the remaining sauce on the side.