Easy and quick, this Teriyaki Chicken is perfect for a party! If you have more guests just double the amount of ingredients.
INGREDIENTS
Servings: 6
Cornstarch
1 tbsp.
Cold water
1 tbsp.
White sugar
½ cup
Soy sauce
½ cup
Cider vinegar
¼ cup
Garlic
1 clove, minced
Ground ginger
½ tsp.
Ground black pepper
¼ tsp.
Chicken wings
12, skinless
DIRECTIONS
- Add all the ingredients but chicken wings (from cornstarch to black pepper) to a small saucepan and let the mixture simmer for about 5 to 10 minutes or until the sauce thickens and starts to bubble.
- Heat the oven to 425° F/220° C/Gas Mark 7.
- Lightly grease a 9x13 baking dish and put the chicken pieces in it.
- Coat the pieces with the sauce using a brush, then turn them over and brush again.
- Bake for 30 minutes, then turn over and bake for 30 minutes more. Cook until the chicken is no longer pink and the juices run clear.
- Keep brushing the chicken with sauce every 10 minutes while cooking.
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