Source of Recipe
"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
◦ ⅔ cup low-sodium soy sauce
◦ 1 ⅓ cups sake or dry white wine
◦ ¼ cup mirin
◦ 1 (1-inch) piece fresh ginger, minced (2 tablespoons)
◦ 2 cloves garlic, minced (2 tablespoons)
◦ 2 tablespoons granulated sugar
◦ 2 pounds chicken wings, whole
◦ 1 tablespoon vegetable oil
◦ ½ teaspoon coarse salt
For the Vegetable Crudités:
◦ 2 carrots, peeled and cut into sticks
◦ ½ daikon radish, peeled and sliced
◦ ½ English cucumber, cut into spears
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