Teriyaki-style Chicken Wings
These wings are a fun departure from the traditional. The combination of sweet, sour, and salty is a home run
May 26, 2007
3 pounds chicken wings, about 24 2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper 3⁄4 cup low-sodium soy sauce
1⁄4 cup orange juice 1⁄4 cup lime juice
1/4 cup hoisin sauce 1⁄4 cup ketchup
1⁄4 cup coconut sugar
3 tablespoons white wine vinegar
1⁄2 teaspoon powdered ginger
1⁄2 teaspoon garlic powder
2 teaspoons chili powder
2 tablespoons cannaoil
2 tablespoons chopped cashews, for garnish
2 tablespoons chopped fresh cilantro, for garnish
Lime wedges, for serving
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- Rinse the chicken wings and pat them dry. Cut off wing tips and discard. Separate wings at joint into 2 pieces.
- Toss wings with vegetable oil to coat and spread out on baking sheets. Sprinkle with salt and pepper.
- Bake for 15 minutes. Turn wings over and bake an additional 15 minutes until an instant-read thermometer inserted into the wing registers 150°F.
- While wings are baking, make the sauce. In a medium saucepan over medium-low heat, whisk together the soy sauce, orange juice, lime juice, hoisin sauce, ketchup, coconut sugar, white wine vinegar, ginger, garlic powder, chili powder, and cannaoil.
- Cook the sauce until it thickens enough to coat the back of a spoon. Remove the pan from the heat.
- When the wings are cooked, transfer them to a large mixing bowl. Pour the sauce over them and toss the wings with the sauce to coat evenly.
- Arrange the wings on a serving tray and use a spatula to scrape out any sauce that is left in the bowl, drizzling it over the wings. Garnish with cashews and cilantro and serve with lime wedges.
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May 26, 2007 — Last Updated