Teriyaki Chicken Wings

1. 1

   Disjoint chicken wings.

2. 2

   Discard tips (or save for stock). Place chicken in large, plastic food storage bag.

3. 3

   Pour in teriyaki sauce.

4. 4

   Press air out of bag.

5. 5

   Close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally. Remove chicken from marinade; drain well.

6. 6

   Heat oil in a large skillet over medium heat.

7. 7

   Lightly coat about 1/3 of chicken with cornstarch.

8. 8

   Arrange in single layer in skillet and brown slowly on both sides.

9. 9

   Remove; place in single layer on rack placed on large baking sheet.

10. 10

    Repeat cooking procedure with remaining chicken, adding more oil if necessary.

11. 11

    Bake in a 350u00b0 oven for 15 minutes or until chicken is tender.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.