Go Back
–+ servings
Print

Baked Teriyaki Honey Lacquered Chicken Wings

Just when you think your Super Bowl appetizer recipe collection is too big, this fabulous recipe pops into your life! Crispy, sticky, sweet and savory. This is a winner even if your team isn’t!
Course Appetizer
Cuisine Chinese
Keyword Baked Teriyaki Honey Lacquered Chicken Wings, Super Bowl Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10 people

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

  1. Preheat the oven to 425 degrees.

  2. 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.

  3. 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.

  4. Combine all of the ingredients in a Ziplock plastic bag including the green scallion slices and the cilantro stems and mix well. 

  5. Add the chicken wings to the bag and massage the sauce into the wings. Refrigerate the wings overnight or up to two days.

  6. When ready to cook the wings, put them on two racks over two foil-lined sheet pans. Do not crowd them.

  7. 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.

  8. 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.

  9. Finely slice the white parts of the scallions and chop the cilantro leaves.

  10. 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.

  11. Cut each wing in half to serve and sprinkle the scallions and cilantro over them.