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While frying wings is the traditional method for the crispiest coating, I’d argue that there’s something even better about roasting them in the oven. The hot sauce marinade cooks right into the wings, infusing it completely.
Serves 4 as a main, serves 6-8 as a side/appetizer
4 pounds chicken wings
1/2 cup sweet teriyaki sauce (recipe follows)
1/2 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/4 cup Haddar Brown Sugar
3 tablespoons mirin
1 tablespoon Gefen Honey
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 and 1/2 teaspoons minced fresh ginger
1 teaspoon Gefen Sesame Oil
2 teaspoons cornstarch, dissolved in 1/4 cup water
In a small saucepan, combine soy sauce, brown sugar, mirin, honey, garlic, ginger, sesame oil and dissolved cornstarch and bring to a boil. Reduce heat and simmer for about four minutes, stirring until slightly thickened. Remove from heat and let cool.
Place chicken in a large bowl or plastic bag and pour half the sauce over the wings. Toss well to coat all the pieces, then cover or seal the bag. Reserve the remaining sauce.
Marinate wings for 30 minutes at room temperature or in the refrigerator for up to 24 hours. Bring wings to room temperature before cooking.
Preheat broiler. Line a rimmed baking sheet with aluminum foil.
Remove wings from marinade and shake off excess sauce. Arrange wings on the foil-lined baking sheet, spaced a little apart. Discard marinade.
Broil for 10 to 12 minutes, until the top is browned in spots. Flip wings and broil until skin is crispy, 10 to 12 minutes more.
Serve immediately with cool dipping sauce or reserved marinade.
Photography and Styling by Chay Berger
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