- Servings: 5 - 6
- 10 chicken wings
- 3 tablespoons Kikkoman Soy Sauce
- 1-1/2 teaspoons balsamic vinegar
- 1 teaspoon dried basil leaves, crumbled
- 1 teaspoon olive oil
DirectionsDisjoint chicken wings; discard tips.
Combine soy sauce, vinegar, basil and olive oil in large bowl. Add chicken; stir to coat all pieces well. Arrange pieces, side by side, on large rack on foil-lined baking sheet.
Bake in 400ºF. oven 25 minutes.
Turn pieces over; bake 25 minutes longer, or until chicken is no longer pink near bone.
For Spicy-Garlic Wings: To 3 Tbsp. Kikkoman Soy Sauce add 3 cloves garlic, pressed, 1-1/2 teaspoons hot pepper sauce and 1/4 teaspoon ground red pepper (cayenne); pour over 10 chicken wings, disjointed, in large plastic food storage bag. Press air out of bag; close top securely. Marinate 30 minutes, turning bag over occasionally. Remove pieces from marinade, arrange on rack and bake as directed above.
For Asian Wings: To 3 Tbsp. Kikkoman Soy Sauce add 1 teaspoon grated fresh ginger root and 1/2 teaspoon onion powder in large bowl. Add 10 chicken wings, disjointed, and stir to coat all pieces well. Arrange on rack and bake as directed above.