22 Aug 2012

Teriyaki Chicken Wings

This is how I normally make my teriyaki chicken wings at home. You can make your own teriyaki sauce of course. But if you happened to grab a bottle of Japanese Teriyaki sauce, or maybe some Yakitori Grilled Chicken sauce (Yakitori no Tare), it won’t fail you for some J-styled chicken wings, and it’s super easy too.

Teriyaki Chicken Wings
4 chicken wings (here: 菜園雞 country chicken)
2 ~ 3 TBsp yakitori sauce / teriyaki sauce
1/2 TBsp honey
dash of white pepper
pinch of salt
- extra yakitori sauce for glazing
Servings: 2

1. Marinate chicken wings with teriyaki/yakitori sauce, honey, dash of white pepper and pinch of salt for at least two hours to overnight in the fridge.

2. Lay a piece of aluminum foil on a baking dish and glaze the foil with a bit of cooking oil. Drip off marinate liquid, place the wings onto the foil.

3. Bake at 180°C in a preheated oven for 15 minutes. Take the dish out of oven, overturn the chicken wings and glaze them with some extra yakitori sauce. Return to the overn, bake for another 15 minutes.

4. Serve warm and enjoy~

For variations, you can add some ginger juice/paste during the marinate for ginger teriyaki wings, or maybe, add some coarse black pepper for black pepper wings.
x               x               x

My ginger teriyaki chiken wings which marinated with some additional ginger paste and wine.

Update: Made this baked teriyaki chicken wings without addition of honey but a dash of black pepper.

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