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Teriyaki-Glazed Wings

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"Hot wings, garlic wings, honey-mustard wings, barbecue wings, and teriyaki wings are being scarfed down all over the country. Analyze your favorite take-out tastes and replicate the flavors at home using the basic cook time given here. For a straight-up collegiate-style chow-down, serve with Loaded Potato Skins."

List of Ingredients

Glaze:
â—¦ â…” cup low-sodium soy sauce
â—¦ 1 â…“ cups sake or dry white wine
â—¦ ¼ cup mirin
â—¦ One 1-inch piece ginger, peeled and minced
â—¦ 2 cloves garlic, minced
â—¦ 2 tablespoons sugar

â—¦ 2 pounds whole chicken wings
â—¦ 1 tablespoon vegetable oil
â—¦ ½ teaspoon coarse salt


Recipe

Preheat the oven to 375° F with a rack in the center position.

For the glaze, combine the 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 let cool to room temperature.

Toss the wings with the oil and salt in a bowl and transfer to a rimmed baking sheet. Bake for 30 minutes, then brush generously with the glaze. Bake for 15 minutes, basting and turning every 5 minutes until the wings look caramelized.

Serves 4 normal people or 2 college students