Wings glazed in sweet teriyaki, crisped in the oven until the sauce caramelizes into a sticky coat. The bottle does the seasoning work here, so dinner is fast and hands-off while you attend to something else.

Serves 2. 40 minutes, 8 at the stove.

About 760 calories a serving, 62 g protein, 8 g carbohydrate, 51 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F (220°C). Pat 1.5 pounds of chicken wings dry with paper towels and toss them in a bowl with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper until coated.
2. Spread the wings on a rimmed baking sheet in a single layer and roast for 20 minutes, shaking the pan halfway through, until they begin to brown around the edges.20 min
3. Remove the wings from the oven and pour the entire bottle of teriyaki glaze over them, tossing to coat evenly. Return to the oven and roast for another 12 to 15 minutes, stirring once halfway through, until the glaze thickens and caramelizes on the wings and the meat pulls easily from the bone.15 min

Note Swap drumsticks or thighs if wings are unavailable, adjusting the first roast to 25 minutes. Leftovers keep in the refrigerator for three days and reheat well on a baking sheet at 350°F (175°C). Serve with steamed rice and cucumber slices, or alongside a simple green salad to cut the sweetness.