Thursday, February 11, 2010
Here's wings number 2. The prep for the wings is basically the same I had done for the garlic buffalo. (Thanks Alton Brown!!) I included the instructions on that below as well. Since the other members of the household are really fans of heat and spice, I figured I'd make an alternative and decided on an Asian flavored wing.
But it's so good and gingery. I'm definitely going to be making this one again and again and again.
Makes 1 dozen.
Teriyaki Wingsadapted from Good Eats
1 dozen wings separated with tips removed
2 Tbsp Soy Sauce
2 Tbsp ketchup
1 tsp fressh ginger - fine chopped
1 tsp worchestershire sauce
2 Tbsp brown sugar
1 large garlic clove
1 tsp oyster sauce
pinch of salt to season
2-3 Tbsp toasted sesame seeds
Steam the chicken on a metal steamer or steaming basket on medium heat for 10 minutes. Do not use the bamboo kind. Then pat the chicken dry and place them on a cooling rack or a baking pan with paper towels underneat. Place in the fridge for 30 minutes.
Preheat your oven to 425˚F
Place the chicken on a parchment paper lines baking sheet and roast for 20 minutes. Give the chicken turn halfway through for an even browning or until the skins are golden brown.
While the chicken cooks, prepare the hot sauce mix. Combine the soy sauce, ketchup, worchestershire sauce, brown sugar, garlic and ginger in a sauce pan. and on medium head cook until the brown sugar dissolves. Then in a large enough bowl toss the nicely roasted chicken pieces with the teriyaki sauce until they are coated.
Sprinkle the sesame seeds over. Serve warm with some extra teriyaki sauce on the side.