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Monday, October 7, 2013

Teriyaki Chicken Wings

Teriyaki has a special spot in my heart, growing up in the pacific north west teriyaki restaurants are everywhere! Teriyaki chicken wings were always my favorite hor d'oeuvre that my mother would make for special potlucks. Now marinating is very important in this recipe, it is key to let the flavors mend into the chicken wings.

4lbs chicken wings, untrimmed
1 medium-sized onion, sliced 
8 cloves fresh garlic, minced
1teaspoon freshly grated ginger
1/2 cup pineapple juice
1/4 teaspoon toasted sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sriracha sauce
1 cup soy sauce
1/2 cup brown sugar
A couple pinches of red pepper flakes
Toasted sesame seeds
Scallions, thinly sliced


1. First, with a fork, poke a few holes in each chicken wing making sure to evenly distribute throughout the whole chicken wings. Then add the chicken wings to a large ziplock bag, set aside.

2. Next, add all ingredients to a saucepan, on medium heat.  Simmer until sugar is dissolved, remove from heat and set aside to cool. Taste, and add more sugar if needed, if you want more spice add more pepper flakes and sriracha.

3. Once the teriyaki sauce is cooled, pour into the ziplock bag with chicken wings, seal and shake. Place in a bowl just in case it leaks and refrigerate overnight. Every few hours you can shake the bag again to ensure even marination.

4. After marinating the wings overnight preheat your oven to 375 degrees F.

6. Cover a baking sheet with aluminum foil and spray  with nonstick spray. Evenly arrange  chicken wings on baking sheet and pour marinade over wings. Bake for 1 to 1/2 hours, turning the wings over occasionally. Make sure wings come to 165 degrees F on a instant read thermometer or until the meat is no longer pink.

7. Garnish wings with toasted sesame seeds and scallions. These can be eaten hot or a room temperature.


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