Servings: Dozen wingsHardware: Kitchen scissors, measuring spoons and cups, a mixing bowl, tongs, a baking sheet, a cooling rack (or foil), a sauce pot, wooden spoon
Time: Prep-10 minutes, Cook-50 minutes
- 12 wings
- ½ stick of butter, softened
- 3 tablespoons
- 2 tablespoons powdered garlic
- ½ tablespoon powdered ginger
- ½ teaspoon allspice
- 1 teaspoon salt
- pinch of cayenne pepper
- 1 ½ tablespoon sesame oil
- 1 ½ cups teriyaki sauce (you can make your own)
- ⅓ cup honey
- 1 ½ tablespoons hot sauce (you can use your favorite hot sauce, I use Sriracha for this)
- cooking spray
- Preheat the oven to 400°
- Use the kitchen scissors to separate the flaps from the drummettes. Also snip the points from the flaps.
- Place the cooling rack over the baking sheet. If you don’t have a cooling rack, just line the baking dish with foil. Spray liberally with cooking spray.
- Mix the mustard, garlic, ginger, allspice, salt, pepper, and sesame oil together in the mixing bowl.
- Rub the wings completely with the softened butter. Then toss them in the mixture.
- Lay the wings in a single layer on the cooling rack. Place the wings in the oven. Cook for 20 minutes. Flip and roast for 20 more. If you prefer crispier wings turn the broiler on for 5 minutes or so. Make sure to monitor them so they don't burn. Turn the oven off and leave in the warm oven for 10 minutes.
- While the chicken is cooking, place the teriyaki sauce, honey, and hot sauce in the sauce pot. Heat on medium high, stirring until the honey is completely melted.
- Remove the wings from the oven and toss in the teriyaki sauce.
- Serve warm or at room temp.
|3. The cooling rack acts as a roaster. |
I line the pan with parchment paper
for easy clean-up.