Crispy Baked Teriyaki Chicken Wings2014-02-06
- Servings : 4
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 0m
2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly’s Notes)
2 cups Teriyaki sauce
2 cloves chopped garlic
1/2 cup your favorite hot sauce (we used sriracha!)
1) Preheat oven to 400ºF.
2) Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated.
3) Position wings ensuring that wings aren’t touching, then pour the sauce over the wings, making sure that the wings stay mostly covered in sauce (about 80% refer to photos)
4) Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Enjoy! Serve with a side of hot sauce for the perfect party wings with a kick!