Teriyaki Bat Wings
Provided by: Shelley Wiseman
total prep 111 calories/serving
Chicken wings are perfect for parties - they're easy to eat and pack a lot of flavor into a small bite. The key to creating an impressive bat effect is to pair two of these wings together, tips out.
- 20 (about 3 pounds) chicken wings
- 1 cup teriyaki sauce
- Put wings and teriyaki sauce in a large sealable plastic bag, seal pressing out air, and marinate, chilled, at least 1 hour and up to 12 hours.
- Preheat oven to 375 F. Arrange wings (letting excess sauce drip back into bag) on two foil-lined baking sheets with sides. Bake on bottom and top thirds of oven for 20 minutes. Turn wings over and bake, switching positions of pans, until cooked through, 15 minutes more.
- While wings are baking, put teriyaki sauce in a small saucepan and bring to a boil. Boil until reduced to a glaze, about 1/4 cup, about 5 minutes. Brush baked wings with glaze before serving. Serve warm or at room temperature.