Description
Sweet, sticky, and delicious! The key to this recipe is the marinating process. Try it out this weekend—you won’t regret it.
Ingredients
- ⅔ cups Honey, Divided
- ⅔ cups Teriyaki Sauce, Divided
- 2 teaspoons Onion Powder, Divided
- 1 teaspoon Garlic Powder, Divided
- 1 teaspoon Ginger Powder, Divided
- 2 Tablespoons Brown Sugar, Divided
- ½ teaspoons Cayenne Pepper, Divided
- 2 Tablespoons Vegetable Oil, Divided
- 12 Wingettes
- Salt And Pepper, to taste
- 1 Tablespoon Cornstarch
Preparation
In a large bowl, add half of the following ingredients: honey, teriyaki sauce, onion powder, garlic powder, ginger powder, brown sugar, cayenne pepper, and vegetable oil. Mix well.
In another bowl season wingettes with salt and pepper. Add teriyaki sauce to wings and stir until all wings are evenly coated. Cover bowl with plastic wrap and marinate for a minimum of 4 hours or up to overnight.
Once wings have marinated, preheat oven to 425ºF. Place wings on a roasting rack and cook in oven on first side for 30 minutes; discard marinade.
While the wings are in the oven begin making the teriyaki sauce. In a large bowl, add remaining honey, teriyaki sauce, onion powder, garlic powder, ginger powder, brown sugar, cayenne pepper, vegetable oil, and the cornstarch. Mix well. Add sauce to a sauce pan and stir over medium heat until sauce thickens; once thick remove from heat.
After 30 minutes, flip wings and return to the oven for additional 15 minutes. Once wings are completely cooked, remove from oven and toss in the teriyaki sauce until evenly coated. Plate and enjoy!
