Teriyaki glazed chicken wings with a pineapple jalapeño salsa. They’re sweet, tangy, a little spicy and a lot of delicious.
So, last week on my birthday we went to a restaurant called Irene’s here in downtown Austin. I had the best wings of my life there. I loved them so much, I re-created them at home just a few days later. I totally winged it (haha get it) but I think I got the flavors pretty close!Print
1.25 lb. split chicken wings
1-2 tbsp olive oil
salt and pepper to taste
2 tbsp rice vinegar
1/4 coconut aminos or soy sauce
1/2 tsp ground ginger
2 tbsp honey
1 tsp minced garlic
1/4 tsp red pepper flakes, optional
1/2 tsp arrowroot powder mixed with 2 tsp water (you can also use corn starch)
Pineapple Jalapeno Salsa
1/2 cup diced pineapple
1 jalapeno, seeds removed and finely chopped
juice of 1/2 a lime
1 tbsp rice vinegar
1 tbsp chopped cilantro leaves
1 tbsp chopped green onion
salt to taste
Preheat the oven to 400 degrees F. Take a large baking sheet and top it with a baking rack (baking the wings on the rack gets them crispier)
Rinse your chicken wings and pat them dry. Toss them in a bowl with the olive oil, salt and pepper.
Place each chicken wing on on the baking rack topped baking sheet in a single layer. Do not over crowd the wings.
Bake them for 25 minutes, flip each wing over and bake another 20-25 minutes.
While the wings are baking, make your pineapple salsa by combining all the ingredients. Cover and chill until wings are done baking.
With about 10 minutes left of baking time – combine the sauce ingredients (everything except the arrowroot and water mixture) in a sauce pan and bring to a rapid simmer and then reduce heat, let simmer on low for 7-8 minutes.. whisking very frequently. Whisk in the arrowroot powder mixed with water and whisk it into the sauce.
Toss the baked wings in the sauce. If you want them extra crispy you can add them back to the baking sheet/rack and broil for 1 minute ( I recommend this, it really glazes the wings )
Top the wings with the pineapple jalapeno salsa and enjoy!