Friday, February 25, 2011

Mark's Teriyaki Chicken Wings - 2/25/11

They were good in 1975 and they are good today.  Who doesn't love a well-sauced chicken wing?  These are good precisely because they are not overly spicy, or deep fried, or served with blue cheese dressing (ick) and celery sticks.  Rock on teriyaki wings!

Today's Mise en Place reminder courtesy of Anakin Skywalker Rothfeld, a jellicle cat

Mark's Teriyaki Chicken Wings
20 chicken wings
1/2 cup ketchup
1/4 cup white wine
1/4 cup soy sauce
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground ginger
1 clove crushed garlic

Separate the wings at the joints and discard the tips.  Put the wings in an ungreased dish.  Combine the remaining ingredients and pour over the chicken wings.  Cover the dish and refrigerate, at least one hour.  Turn the chicken occasionally while marinating.  Place the wings on a broiler pan and brush with some of the sauce.  Bake in a 375 degree oven for 30 to 40 minutes until the wings are glazed.

Yesterday's sad chicken wings are starting to look downright happy, as they prepare to cuddle up with the marinade for a few hours. I combined all the marinade ingredients in a 2 cup Pyrex measuring cup, beat them together lightly with a fork, and poured it over the wings.  Could not be easier!  I had forgotten just how appetizing the marinade smells when all the ingredients are brought together.

Ready for the oven after a nice long cuddle ... I made the amount of marinade called for in the recipe, although I had less wings, so there was plenty of extra sauce.  Remember, with any marinade that has held raw protein like chicken, you absolutely must bring it up to a boil and let it simmer a bit before using it.

Now, if you've gotten this far, you're about to enjoy some darn fine wings.  Not too sweet, not too salty, nothing cloying - flavorful, melt in your mouth deliciousness with a bit of crisp skin.  Perfect just the way they are.

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