Teriyaki Chicken Wings

Perfect for snacking, parties, or for dinner, this recipe is one of my favorites.

Fri, Feb 01 2013 at 5:44 PM

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Photo: Kimi Harris

This family favorite recipe is something I like to pull out whenever there are chicken wings (sometimes called “party wings”) on sale at our local store of choice, New Seasons Market. This generally happens when there is a big football game in the near future. Salty, sweet, and just a little tangy, these flavorful wings are a great addition to game day, a party or just as part of dinner. I asked my family what words they thought best described this recipe and they said “sweet," "mild," "yummy" and "good." Needless to say, they were well received as usual.

This recipe has morphed from a recipe we used growing up, and one from a friend. Easy to remember and easy to make, I turn to it over and over again. When I took a cooking class from an Asian chef at a local restaurant, she told me that the teriyaki sauce she uses is simply condensed soy sauce (or tamari) with brown sugar. How different from the elaborate American versions you see online! The sauce I make is a good middle-ground version.

I was talking to my mom on the phone this morning about this recipe (I wanted to make sure I was doing it right), she was telling me that she often liked to pour the sauce over chicken legs and then freeze them for an easy freezer meal. Something to keep in mind!

Prep time: 15 minutes

Total time: 3 hours

Teriyaki Chicken Wings

Ingredients

2 pounds chicken wings (Drumsticks will work as well)
1/2 cup organic tamari sauce (you can use soy sauce; just be aware that it contains gluten)
1/2 cup rice vinegar or apple cider vinegar
1/2 cup whole cane sugar (such as sucanat or rapadura) or coconut sugar
1 teaspoon *powdered ginger, or 1 tablespoon freshly grated ginger
1-3 cloves garlic, finely minced (garlic lovers will want to use three)

Cooking directions

Combine the tamari, vinegar, sugar, and ginger and garlic in a small bowl. Whisk to combine. The sugar won’t dissolve completely, but that is okay.
Place the chicken and sauce in a freezer bag, marinating container, or large casserole dish. Give a good mix or shake to make sure that the sauce is covering the chicken well.
Let marinate for 1 to 3 hours in the refrigerator, shaking or stirring a couple of times during that time period.

Preheat oven to 375 degrees F.
Place chicken pieces on a sheet pan, with a little room in between each piece and place in the middle of the oven.
Cook for about 45 minutes, or until the chicken is cooked through and the skin is crispy. If it is cooked through, but you want the skin a little more crispy, put underneath the broiler for just a couple of minutes.
Serve while warm and enjoy!

* Fresh ginger is a little more tangy and spicy then powdered. While I usually use fresh ginger when making Asian food, I use powdered most of the time in this recipe simply because it reminds me of my childhood. (Plus, I think my children enjoy it more with the powdered.) This recipe is easy to double or triple for a party. It serves about 4 people when serving it as the protein as part of a meal.

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