Much to the disappointment of my family, I don’t love football. Well, to be perfectly honest, I don’t even like it. On the other hand, they are rabid fans. One thing we can all agree on, however, is that snacks and appetizers served during the Super Bowl game have to rise to a stature far higher than the junk food people eat during the regular season. My Baked Teriyaki Honey Lacquered Chicken Wings will catch the interest of everyone at your Super Bowl party!
Here’s where I come in. Everyone can sit around and watch football all day and I can spend my time in my favorite room in the house cooking up a storm. And of course, that means chicken wings. I am pretty sure that no one can watch a Super Bowl game without wings. It would be like Thanksgiving without turkey or Christmas without cookies.
The only Super Bowl chicken wing recipe that you need!
I realize that every day before the Super Bowl there will be dozens and dozens (probably hundreds) of chicken wing recipes. But these are the BEST because not only is all the prep work done a day or two before the game but marinating them makes them so tender and juicy. Not cutting the wings into pieces before baking them at high heat also keeps them from drying out.
I use the stems of the cilantro and the green parts of the scallions that usually get discarded. Both add lots of flavor to the marinade. Leave the cilantro leaves and the white parts of the scallion for the garnish of the wings before serving.
No additional wing sauce required – they are that good!
You will love these flavorful wings. They are a great finger food that doesn’t require any additional sauces on the side. Happy Super Bowl watching. I will be binge-watching Homeland but don’t tell anyone.
Baked Teriyaki Honey Lacquered Chicken Wings
Ingredients
- 3 pounds chicken wings
- 3 tablespoons minced garlic
- 3 tablespoons grated ginger
- 3 tablespoons rice wine vinegar
- ½ cup soy sauce
- 4 tablespoons brown sugar
- ½ teaspoons salt
- 5 tablespoons sesame oil
- 4 tablespoons aji mirin Chinese rice wine or sake
- 6 scallions split into the green and white sections
- 1 leaves bunch cilantro washed and dried split into the stems and the leaves
For the glaze
- 1/3 cup honey
- ½ teaspoon salt
- 1/3 cup Asian sweet chili sauce
Instructions
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Preheat the oven to 425 degrees.
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Prepare the wings by removing the pointed pieces of the wing and discarding them. Leave the remainder of the wings intact so that they stay juicier when baked at high heat.
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Slice the green parts of the scallions into thin slices and refrigerate the white sections until ready to serve. Chop off the stems of the bunch of cilantro and chop the stems. Refrigerate the cilantro leaves until ready to serve.
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Combine all of the ingredients in a Ziplock plastic bag including the green scallion slices and the cilantro stems and mix well.
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Add the chicken wings to the bag and massage the sauce into the wings. Refrigerate the wings overnight or up to two days.
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When ready to cook the wings, put them on two racks over two foil-lined sheet pans. Do not crowd them.
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Cook them for 30 minutes and then switch the pans in the oven. After 15 minutes more remove the pans from the oven and combine the honey and salt in a dish. Brush each of the wings with the honey mixture and turn the heat up to 450 degrees.
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Put the wings back in the oven and after 10 minutes switch the pans. Cook for 10 more minutes to allow the honey to crisp over the outside of the wings.
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Finely slice the white parts of the scallions and chop the cilantro leaves.
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In a bowl large enough to hold all of the wings, mix the chili sauce and salt. Add the hot wings to the sauce and coat evenly.
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Cut each wing in half to serve and sprinkle the scallions and cilantro over them.