This month, we’re bringing bold flavors to your table with Teriyaki & Lime-Glazed Chicken Wings – a perfect balance of sweet, tangy, and savory! Whether you’re planning a family feast, a game-night snack, or simply craving something delicious, these sticky, zesty wings are sure to impress.
With just a few simple ingredients, you can create a dish packed with mouthwatering flavor. Ready to get cooking?
Preparation time: 10 mins
Cooking time: 40-45 mins
Serves: 4
Ingredients
2 tbsp rice flour (or substitute baking powder)
900g chicken wings – pat dry with kitchen paper
4 tbsp soy sauce
2 garlic cloves – finely diced
Thumb-sized piece of ginger – finely chopped
4 tbsp light soft brown sugar
1 tbsp cornflour
1 lime – zested and juiced
2 spring onions -sliced
1 red chilli – remove seeds and chop finely
Jasmine rice to serve
Method
∙ Preheat the oven to 220C/200C fan/ gas 8.
∙ Line a large baking tray with grease proof paper. Place the dry chicken wings in a large bowl. Sprinkle over the rice flour or baking powder and mix well with your hands until the chicken wings are coated. Season well with salt and pepper.
∙ Spread the coated wings across the baking tray in a single layer. Bake for 20 mins.
∙ While the chicken is cooking, make the teriyaki glaze. Into a small pan add the soy sauce, garlic, ginger, sugar and 150ml water. Cook over a medium heat for 4-5 mins until the glaze is bubbling and slightly thickened. Mix two tbsp of the glaze with the cornflour, then pour the mixture back into the pot, whisking continuously. Simmer for 2-3 mins until thickened. Squeeze in the lime juice.
∙ Remove the chicken from the oven at 20 minutes and tip them into a bowl. Reserve a few tablespoons of the glaze and pour the rest over the wings, making sure they’re well coated. Spread them over the baking tray again and return to the oven for another 20 mins.
∙ When they’re cooked, remove from the oven, top with the reserved glaze, then sprinkle with the lime zest, spring onions and chilli. Serve with fluffy jasmine rice.
