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TERIYAKI CHICKEN WINGS, DRUMETTES AND WINGETTES

Written By Digitalis 360 on Saturday, 15 April 2017 | April 15, 2017

· TERIYAKI CHICKEN WINGS, DRUMETTES AND WINGETTE ·

These Teriyaki Chicken Wings are always a crowd favorite. Be sure to marinate the wings for at least 1 hour (or up to overnight) to ensure best flavor. Then bake, apply the incredible sauce, and then bake again until cooked through and nice and crispy on the outside. Incredible.. 

PREP TIME: 1hr 20m

SERVES: 4 - 6

INGREDIENTS:

· 3 lbs Chicken Wings, Drumettes and Wingettes (flat) only salt and pepper
· 3 teaspoons garlic, minced - 1 teaspoon for marinade and 2 for sauce
· 4 teaspoons fresh ginger, grated or finely chopped - 2 teaspoons for marinade and 2 for sauce.
· 1 cup soy sauce - ½ cup for marinade and ½ cup for sauce.
· 1 teaspoon sesame oil
· 1 teaspoon olive oil
· ¼ cup pineapple juice
· ½ cup mirin*
· ¼ cup brown sugar
· 1½ teaspoons corn starch
· Sesame seeds (for garnish)
· Chives, snipped (for garnish)
* Available in the Asian section of most supermarkets, or at Asian markets

PREPARATION:

Season the wings with salt and pepper. In a large bowl, stir together the garlic, ginger, soy sauce and sesame oil. Add the seasoned wings and turn to fully coat. Transfer to a wide dish, cover and refrigerate for at least 1 hour, or up to overnight. Pre-heat oven to 350 F. Remove the chicken wings from the marinade and place on a large rimmed baking sheet. Bake for 50 minutes. 

Meanwhile, heat the olive oil over medium-high heat. Add the garlic (2 teaspoons) and ginger (2 teaspoons) and saute until soft, about 2 minutes. Add the soy sauce (1/2 cup), pineapple juice, mirin and brown sugar. Bring to a boil then reduce heat to medium. Make a slurry by adding the corn starch in a small bowl and add 1 tablespoon of cold water. Stir. Add the corn starch slurry to the sauce and cook until reduces to the consistency of syrup. About 15 minutes. Cover and reserve until wings are done baking. 

Remove the wings from the oven and increase the temperature to 425 F. Pour half of the sauce into a large bowl and carefully add the wings to the bowl and gently stir to coat. Place the wings onto a clean baking sheet lined with a rack and put back into the oven and bake for another 15 minutes. Wings should start to brown a little on the edges. Remove from the oven and coat with the remaining sauce with a small brush. 
Plate the wings and then sprinkle sesame seeds and snipped chives over the top. 
Serve at once and enjoy!
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About the Author: Digitalis 360

This material and content has been cured and / or published by the Digitalis Group team (The Foodie´s House Redactors, Digitalis Media Editors & Digitalis 360 Community Managers)

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