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Teriyaki-Glazed Wings

Source of Recipe

Lucinda Quinn


Recipe Introduction

"I'm a wing girl — always have been — and for the longest time that was never a family conflict. With any given roasted whole chicken dinner, there was no dispute: Mom got the wings. But over the years, my family caught on to the skin-crunch-meat-bone wing attributes, and now they all want the wings. So we buy large pallets of them in the grocery store for home cooking. For a straight-up collegiate-style chow-down, serve with Loaded Potato Skins."

Recipe Link: https://tinyurl.com/4sru3jx4

List of Ingredients

â—¦ â…” cup low-sodium soy sauce
â—¦ 1 â…“ cups sake or dry white wine
â—¦ ¼ cup mirin
â—¦ 1 (1-inch) piece fresh ginger, minced (2 tablespoons)
â—¦ 2 cloves garlic, minced (2 tablespoons)
â—¦ 2 tablespoons granulated sugar
â—¦ 2 pounds chicken wings, whole
â—¦ 1 tablespoon vegetable oil
â—¦ ½ teaspoon coarse salt

For the Vegetable Crudités:
â—¦ 2 carrots, peeled and cut into sticks
â—¦ ½ daikon radish, peeled and sliced
â—¦ ½ English cucumber, cut into spears


Recipe

Preheat oven to 375 degrees, with oven rack in center position.

Combine soy sauce, sake, mirin, ginger, garlic, and sugar in a small saucepan and boil until reduced to ½ cup, about 15 minutes. Transfer to a bowl and cool to room temperature.

Toss wings in bowl with oil and salt and transfer to a baking sheet. Bake for 45 minutes, glazing and turning the wings a few times in the last 15 minutes of cooking. Serve warm with vegetable crudités.

Serves 4 normal people or 2 college students