Wednesday, July 28, 2010

Honey-Baked Teriyaki Chicken Wings



I'm breaking my No Words Wednesday rule today, cause I just can't post this recipe without talking about it! Yum yum!!! Love the flavor the Teriyaki and I'm a big believer in trying to make some of my favorite restaurant or wing bar foods at home. I normally start out with Kikkoman's Teriyaki Sauce or some of their other sauces cause after much searching, I like the flavors of Kikkoman the best for marinating chicken or fish. I think this is my favorite part of this recipe is making the marinade.



Important to let the marinade merry with the chicken for as long as possible, the meat will definitely absorb all those rich flavors!

I'm sure you know chicken is pretty bland and so you have to really pour on the flavors to spruce it up. If you're not pressed for time, you can marinade the chicken for 12 hours - even overnight - the longer the better (no longer than overnight I recommend); but if you need to bake these quickly you can marinade them for as little as a couple of hours. I prefer right around 6 to 8. And be sure to clean your hands and everything that's come in contact with the raw meat, can't stress staying healthy enough!

My recipe calls for baking these, but you can grill them too. If you decide on this method, you can make the marinade, refrigerate it for a few hours, and then place the wings on the grill and baste liberally with marinade. Cook for 20 minutes, turn, and coat with marinade again. Allow to cook for another 20-30 minutes. Discard remaining marinade or make it into a sauce (see my note below). When juices run clear and meat is no longer appears pink, remove from heat and serve.

I like to bake them because I love for the meat to become really tender and fall off the bones. And believe me the next day, they're even better!

Ingredients:
5 lb. bag chicken wings (you can use drummettes if you like)
1 tsp. minced garlic
1/4 c. brown sugar
1/2 c. honey
1 bottle Kikkoman Teriyaki sauce
3/4 c. ketchup

Preparation:
Begin by cutting each wing at the joint to separate it into two pieces, remove the tips. Now wash them under cold water and pat them with a paper towel until they're dry.

To make the marinade, mix together the garlic, Teriyaki sauce, sugar and 1/4 c. of the honey. Pour over the chicken wings and stir occasionally to make sure all the wings get covered. Cover the bowl with plastic wrap, and store in the refrigerator for about 6 - 8 hours. Be sure to wash your hands thoroughly and anything that has come in contact with the raw chicken.

Preheat the oven to 375 degrees. Add a cooling rack to a baking pan, and spread the wings in a single layer. Mix the remaining honey, ketchup, and 3/4 cup marinade and generously brush chicken wings. Cover with aluminum foil and bake for 30 minutes.

Take the pan out of the oven, remove the foil, and place them back in the oven for about 10 more minutes until the skin becomes a bit crispy and the meat tender to the fork. Serve with your favorite white sauce like a blue cheese or tartar sauce for dipping!

NOTE: Discard any remaining marinade OR you can place it in a small saucepan and boil for 2-3 minutes, then serve it as a sauce for the chicken.


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