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Category: Wings
Prep Time: Cook Time: Total Time:
1 pkg (5 lb) frozen split chicken wings, thawed
1 cup sweet-and-sour sauce (see Note)
1/2 cup teriyaki sauce
2 tbsp sesame seeds
Preheat the oven to 450. Line a rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Place the chicken wings on the baking sheet and bake for 20 minutes.
Meanwhile, in a large bowl, combine the remaining ingredients. After the wings are baked, remove them from the oven, and drain if necessary. Add to the sauce mixture; toss to coat well. Place the coated wings back on the baking sheet, brush with any remaining sauce, and bake for 8 to 10 minutes per side, or until the glaze begins to caramelize and no pink remains in the chicken. Serve immediately. Serves: 4-6
NOTE: There are many varieties of sweet-and-sour sauce. For instance, Szechwan duck sauce and others like it can be very spicy. The flavor of your wings will vary depending on the type you use.
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SWEET-AND-SOUR WINGS
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Category: Wings
Prep Time: Cook Time: Total Time:
1 pkg (5 lb) frozen split chicken wings, thawed
1 cup sweet-and-sour sauce (see Note)
1/2 cup teriyaki sauce
2 tbsp sesame seeds
Preheat the oven to 450. Line a rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Place the chicken wings on the baking sheet and bake for 20 minutes.
Meanwhile, in a large bowl, combine the remaining ingredients. After the wings are baked, remove them from the oven, and drain if necessary. Add to the sauce mixture; toss to coat well. Place the coated wings back on the baking sheet, brush with any remaining sauce, and bake for 8 to 10 minutes per side, or until the glaze begins to caramelize and no pink remains in the chicken. Serve immediately. Serves: 4-6
NOTE: There are many varieties of sweet-and-sour sauce. For instance, Szechwan duck sauce and others like it can be very spicy. The flavor of your wings will vary depending on the type you use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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