I love making chicken wings. They're great for any occasion that doesn't involve white clothing (sorry P Diddy). The most popular recipe on this website is Honey Garlic Sriracha Glazed Wings, so I figured I'd post another favorite wing recipe of mine.
You start by making a thick, spicy, and salty-sweet teriyaki sauce, and then pour it over roasted chicken wings. Reduce the sauce to a glaze glaze under the broiler or in a pan, and they're ready to be consumed!
Process:
Lightly salt and pepper chicken wings. Rub them with a small amount of canola oil and place in an oven at 375F / 180 C. Cook until almost finished (about 25 minutes based on how close the wings are together), then turn on the broiler to crisp the skin. Turn the wings over to get both sides golden brown.
While the wings are roasting, de-seed the habanero, and dice it. Mince garlic and ginger as well. Saute them all in a sauce pot over medium heat in 1T of sesame oil until fragrant. Make sure to turn on your fan or the habanero will pepper-spray your house.
Add the soy sauce, rice vinegar, and honey and reduce. This should take about 10 minutes. The sauce should be the consistency of warm honey when it's finished. Take off the stove and let it rest.
Toss the roasted wings in the teriyaki sauce and throw them back under the broiler. You want the glaze to caramelize but not burn! If you have not reduced your teriyaki sauce and it's too watery, you can transfer the wings to a pan and the sauce will thicken up more quickly. This happened to me.
Serve with lots of napkins and enjoy!
Ingredients:
20 chicken wings 1T sesame oil
2 garlic cloves
1 inch ginger, diced
1 habanero, de-seeded (to taste)
1 cup soy sauce
1T rice wine vinegar
2/3 cup honey (to taste)
Song: Erykah Badu - Hotline Bling
You start by making a thick, spicy, and salty-sweet teriyaki sauce, and then pour it over roasted chicken wings. Reduce the sauce to a glaze glaze under the broiler or in a pan, and they're ready to be consumed!
Process:
Lightly salt and pepper chicken wings. Rub them with a small amount of canola oil and place in an oven at 375F / 180 C. Cook until almost finished (about 25 minutes based on how close the wings are together), then turn on the broiler to crisp the skin. Turn the wings over to get both sides golden brown.
While the wings are roasting, de-seed the habanero, and dice it. Mince garlic and ginger as well. Saute them all in a sauce pot over medium heat in 1T of sesame oil until fragrant. Make sure to turn on your fan or the habanero will pepper-spray your house.
Add the soy sauce, rice vinegar, and honey and reduce. This should take about 10 minutes. The sauce should be the consistency of warm honey when it's finished. Take off the stove and let it rest.
Toss the roasted wings in the teriyaki sauce and throw them back under the broiler. You want the glaze to caramelize but not burn! If you have not reduced your teriyaki sauce and it's too watery, you can transfer the wings to a pan and the sauce will thicken up more quickly. This happened to me.
Serve with lots of napkins and enjoy!
Ingredients:
20 chicken wings 1T sesame oil
2 garlic cloves
1 inch ginger, diced
1 habanero, de-seeded (to taste)
1 cup soy sauce
1T rice wine vinegar
2/3 cup honey (to taste)
Song: Erykah Badu - Hotline Bling
