Ingredients
- Teriyaki Orange Sauce:
- 2 1/2 lb chicken, wings
- 1 sauce, teriyaki, orange, (recipe follows)
- 1/3 cup sauce, teriyaki, (reipe follows)
- 2 tbsp juice, orange, concentrate, thawed
- 1 tbsp ginger, root, minced
- 2 tsp orange, rind, grated
- 2 garlic, cloves, minced
- 1/4 tsp salt
- 1 pinch pepper
- 2 onion, green, sliced
Preparation
Step 1
1. Preheat oven to 400 F (200 C)
2. Cut off wings tips at first join; discard.
3. Separate wings at remaining joint; trim excess skin.
4. In resealable bag, mix chicken with sauce to coat and marinate in refrigerator for 4 hours.
5. Place wings on rack on foil-lined baking sheet, reserving sauce.
6. Bake in oven, turning once, for 20 minutes.
7. Brush with remaining sauce; bake, turning once, for about 20 minutes or until juices run clear when chicken is pierced.
8. Broil for about 1 minute per side until browned.
Teriyaki Orange Sauce:
1. In large bowl, combine Teriyaki sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper.
2. Teriyaki Sauce:
3. In a saucepan, stir 3/4 cup (175 ml) chicken or vegetable stock; 1/2 cup (125 ml) soy sauce; 1/3 cup (75 ml) mirin; 2 tablespoons (25 ml) sugar; and 3 slices gingerroot.
4. Bring to boil.
5. Reduce heat; simmer for 20 minutes or until reduced by about half.
6. Whisk 2 tablespoons (25 ml) cold water with 1 tablespoon (15 ml) cornstarch; add to pan and cook; stirring, for about 2 minutes or until thick enouph to coat back of spoon.
7. Discard ginger.
8. Let Cool
9. about 1 cup