crispy Baked Orange Teriyaki Wings

By bklynmommy

Ingredients

• 2 lbs. chicken wingettes
• 3/4 cup flour
• 1/2 tsp salt
• 3/4 cup reduced-sodium teriyaki sauce
• 3 tbsp frozen orange juice concentrate, thawed
• 1 1/2 tsp honey
• 1 1/2 tsp cornstarch

Details

Adapted from edesiasnotebook.com

Preparation

Step 1

Make sure wings are very dry; pat them with paper towels to remove any excess moisture. Place wings, flour, and salt in a large bag or bowl and seal or cover. Shake to coat. Line a baking sheet with foil and place a cooling rack on top. Spray the cooling rack with cooking spray. Remove wings from flour, shaking off excess, and lay out on the cooling rack. Place baking sheet in the fridge and refrigerate for an hour.

Preheat oven to 425°. Place baking sheet in oven and bake wings for 40-50 minutes, or until internal temperature reaches 165° and wings are golden brown, turning once halfway through.

About ten minutes before wings are done, combine teriyaki sauce, orange juice concentrate, and honey in a small saucepan. Combine cornstarch with a small amount of cold water and stir well. Pour into teriyaki sauce. Turn heat to high and let sauce come up to a boil, then reduce heat to low and simmer until it thickens to desired consistency.

Place wings in a large bowl with a lid. Pour sauce over wings, put lid on bowl, and toss to coat.

Serve warm.