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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:

    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




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