These wings will rock your world. Sticky sweet and no refined sugars? It's all possible thanks to our Teriyaki. You are welcome world.
What you need
16 chicken drumettes
coarse salt and fresh ground pepper
¾ cup Tessemae’s Teriyaki Sauce
1 bunch scallions, finely chopped
What to do
Heat oven to 400. Toss drumettes with ½ cup Teriyaki. Let marinate at least 15 minutes and up to overnight.
Line a rimmed baking sheet with aluminum foil and place a wire rack on top. (If you don’t have wire racks, bake the wings directly on a rimmed baking sheet without foil. They will stick to the pan a little but will still work.) Arrange the drumettes on the wire rack and bake until cooked through and browning in spots, about 40 minutes. (If you make a double batch, be sure to rotate the pans about halfway through for even cooking.)
Transfer the cooked wings to a bowl and toss with ¼ cup Teriyaki. Return to the sheet pan and roast until browned and glazed, about 10 minutes more. Serve the wings topped with scallions and with more Teriyaki on the side.