Recipe | Teriyaki Chicken Wings

I was heading to a friend’s house last night for some girl time and “Cards Against Humanity” fun, and I wanted to bring some compliant food, because I knew I probably wouldn’t be able to eat anything there.  Planning ahead and not finding an excuse to cheat is awesome.

So I thought I’d throw my Teriyaki Sauce on some chicken wings, and see how that went.  Lucky for all of us, it went well!  And I ended up woofing down 14 or 15 wings lol.  So good.

You will need:

  • 18 chicken wings, separated and tips removed if necessary (18 total pieces after separation)
  • 1 recipe of Teriyaki Sauce
  • 1/4C arrowroot starch (can sub tapioca starch)
  • 1t table salt
  • 1t ginger (powdered)
  • 1t garlic powder
  • green onions (optional)

You need to:

  1. Preheat oven to 350ºF.
  2. Combine arrowroot starch, salt, ginger, and garlic in a bag.
  3. Add chicken to bag and shake to coat.
  4. Place on a baking rack and bake for 20 minutes.  Flip and bake another 20 minutes.
  5. Increase oven temperature to 425º.
  6. Remove chicken from oven, and dunk (technical term) in sauce, coating well.  Return to baking rack.
  7. Bake for an additional 12-15 minutes, flipping halfway.  Brush on the rest of the sauce as needed.

Take care not to burn these, as they will start to brown.  You may need to rotate your baking sheet once or twice.  Garnish with chopped green onions if you like.

These were a great addition to my friend’s gathering, and helped me stay on track…. which was a small miracle, considering she had all of my favorites (Tostitos, buffalo chicken dip, French onion dip, booze, etc.).  But I ate my wings and sipped my La Croix and still had a great time laughing along with everybody playing Cards Against Humanity.

I’ll definitely be making these again, including for my birthday in a couple weeks!

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