Teriyaki Chicken Wings
Photo: Kimi Harris
- 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)
- 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!
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