Monday, September 8, 2014

Honey Teriyaki Hot Wings

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If you regularly read my blog, you're highly aware of some of Chris' favorite things. He absolutely loves wings. And he loves Teriyaki sauce. I actually told him I was making wings for dinner, and his only response was, "I love you." Do I know my husband or do I know my husband?
The flavor of these wings is finger-licking good. The sauce is sweet and spicy, with a perfect blend of Asian-inspired ingredients including soy sauce, ginger and rice wine. After cooking the wings in the marinade, I decided to remove the wings and put them under the broiler to crisp up the skin. I highly recommend doing that if you like a crunchy exterior to your wings. Enjoy!

Printable Recipe

  • 3-4 lbs. chicken drumettes
  • 1 tbsp. corn starch
  • 1 tbsp. water
  • 1 1/3 cups soy sauce
  • 1/3 cup Mirin rice cooking wine
  • 1/4 cup honey
  • 3 tsp. garlic, minced
  • 1 tbsp. ginger, freshly grated
  • 1 1/2 tbsp. hot sauce, optional

Preheat oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

In a small bowl, whisk together cornstarch and water. 

In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, hot sauce and cornstarch mixture.

Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.

Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. 

Once done, remove wings from the baking dish with the cooking liquid and place on a greased baking sheet. Broil for 2-3 minutes per side until lightly charred. Remove pan from oven. Quickly dip each wing back in the baking dish with the cooking liquid and then place on a platter to serve.

Source: Adapted from Damn Delicious

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