Teriyaki Chicken Wings
Recipe GLPR69b08801e7d4f4
Succulent chicken wings glazed in a savory-sweet teriyaki sauce made with soy sauce, honey, and rice vinegar. Served with steamed broccoli and fluffy white rice for a complete Japanese-inspired meal.
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Ingredients
4 chicken wings, separated at joints
to taste Coarse salt
to taste Freshly ground black pepper
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1/4 cup long-grain white rice
1 cup small broccoli florets
Directions
Pat the chicken wings dry with paper towels and season generously with coarse salt and freshly ground black pepper on all sides.
In a small bowl, whisk together the reduced-sodium soy sauce, honey, and rice vinegar until well combined. Set the teriyaki sauce aside.
Preheat your oven to 400°F (200°C). Arrange the seasoned chicken wings on a baking sheet lined with parchment paper in a single layer.
Bake the wings for 20 minutes until they begin to brown. Remove from the oven and brush the teriyaki sauce over each wing, coating evenly.
Return the wings to the oven and bake for another 10 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce is caramelized and glossy.
While the wings are cooking, bring 1/2 cup of water to a boil in a small pot. Add the long-grain white rice, stir once, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed.
In another small pot, bring 1/4 inch of water to a boil. Place the broccoli florets in a steamer basket or colander over the boiling water, cover, and steam for 4-5 minutes until tender-crisp.
Divide the cooked rice onto a serving plate, arrange the steamed broccoli alongside, and top with the glazed teriyaki chicken wings. Serve immediately while hot.
