Superbowl Sunday Baked Sticky, Sweet, Teriyaki Chicken Wing
By Guest Blogger Anna Gass
It’s Super Bowl Sunday! I love these wings because they are fast, easy and don’t require a deep fryer. The honey in the sauce broils up nicely and gives you the crunch you desire without all the deep fry calories.
If you don’t have sesame oil on hand, any neutral oil will do and the sesame seeds add a nice touch but are also not necessary. I will also tell you, this sauce tastes great on chicken breasts, pork and even hangar steak. Make a double batch and keep it in the fridge for your next mid week dinner.
FIF Superbowl Sunday Baked Sticky, Sweet, Teriyaki Chicken Wings
1 lb chicken wings
2 tablespoons toasted sesame oil
1 tablespoon unsalted butter
1 garlic cloves, minced
¼ cup honey, or more to taste
2 cups low sodium soy sauce
2 tablespoons toasted sesame seeds, for garnish
1. Preheat the oven to 350 degrees.
2. Fill a large stockpot with water and add the chicken wings.
3. Bring to a boil and allow the wings to cook for 5 minutes.
4. Remove the wings from the boiling water and rinse and toss with the sesame oil.
5. While the wings are boiling, make the sauce.
6. In a large sauté pan, heat the butter on medium and add the garlic.
7. Once the garlic begins to brown, add the honey and allow it to meit and combine with the butter.
8. Add the soy sauce and bring to a boil, then, reduce to a simmer.
9. Taste the sauce, if you like your sauce a bit sweeter, add a bit more honey to taste.
10. Place the wings in a large bowl and toss with the sauce.
11. Grease a baking sheet and lay the wings out individually to reserve the sauce in the bowl. The wings will not have a lot of sauce on them.
12. Bake for 15 minutes.
13. Remove from the oven and brush heavily with the reserved sauce.
14. Place them back in the oven on the BROIL setting for 2 to 3 minutes until they are dark and crispy.