Chicken Teriyaki Wings
Ingredients
For the rub:
- 1 lb chicken wings, cleaned and patted dry
- 1 tsp baking powder
- ½ tsp paprika powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- oil, for greasing the sheet pan
For the glaze:
- 1 tbsp oil
- 3-4 cloves garlic, minced
- 3 tbsp teriyaki sauce
- 2 tbsp maple syrup
- 1 tbsp soy sauce
Instructions
- Preheat oven to 400°F (use the roast setting if you have it).
- Clean the wings. This can be a bit tedious. Dry the wings very well. This is very important for the crispiness factor.
- Mix the rub ingredients together in a bowl. Add the wings and toss to combine.
- Place the wings on a generously greased sheet pan. You want to use a real sheet pan to achieve a good crisp (you can line the sheet pan with heavy duty silver foil for easier cleaning).
- Bake for 30-40 minutes or until golden brown and crispy on the edges.
- While that is cooking, put together the glaze.
- Start by briefly sautéing the garlic in the oil. You want to make sure not to burn the garlic. Just saute until fragrant and then add the rest of the ingredients. Mix and bring to a boil. Toss the glaze over the wings. The sauce can be prepared in advance and reheated.
- Serve wings with rice and many napkins.
