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Asian Glazed Chicken Wings

Servings 4 servings
Author Melissa

Ingredients

  • 2 lbs chicken wings
  • 1 cup teriyaki sauce
  • 1/4 soy sauce
  • 1/2 cup brown sugar
  • 1 cup water
  • 2 clementines for the juice
  • 1 tablespoon rice wine vinegar
  • 1 chicken bouillon cube
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon red pepper flakes optional
  • A few sprigs of green onion chopped (optional)
  • Olive oil

Instructions

  1. Whisk the brown sugar into the teriyaki and soy sauce, until dissolved.
  2. Mix in the water, clementine juice, vinegar, and crumbled bouillon cube.
  3. Add the seasonings and continue to whisk until all ingredients are combined.
  4. Place chicken wings in a shallow dish and pour half of the marinade over them. (Reserve half of the marinade for glazing the chicken wings during the cooking process.)
  5. Let marinade for at least 2 hours.
  6. Preheat the oven to 425 degrees.
  7. Drizzle olive oil over a sheet pan
  8. Use tongs or a fork to remove the chicken from marinade and let drain on paper towel.
  9. Place wings on baking sheet in a single layer.
  10. Bake for 15 minutes.
  11. Reduce heat to 400 degrees, brush glaze on wings and continue cooking for 15 minutes.
  12. Brush glaze on the wings again and cook for 10 more minutes or until juices run clear.
  13. Garnish with sesame seeds and green onion!

Recipe Notes

The more moisture you can remove prior to cooking, the crispier they will be. Cooking times may vary, the wings we used were fairly plump. Smaller wings can take up to 10 minutes less