Sesame teriyaki chicken wings

Lynnda Cloutier

By
@eatygourmet

making your own teriyaki sauce is so simple and has such a fresh taste but what's really neat about it is that you can change the sauce to match the food. This would go well on just about anything. If you wanted you could use it on a piece of salmon, or you have a little more Brown sugar may be little honey. There are a lot of possibilities. This is one sauce that you really should taste instead of just measuring it the way it is in the recipe. You just may come up with something you like better. Source unknown


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Ingredients

10 fresh whole chicken wings
chicken wing dry rub, as needed, recipe follows
sesame teriyaki sauce:
1/2 cup soy sauce
1/2 cup brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
two cloves garlic, crushed
1 teaspoon minced fresh ginger
1/4 teaspoon finely ground black pepper
three scallions, cut on a diagonal

Directions Step-By-Step

1
with a sharp knife, cut the tips off the chicken wings and save them for stock. Slash The inside of the wing joint to help them cook more evenly, but don't cut them all the way through. Sprinkle liberally with the chicken wing dry rub. Set aside.
2
To make the sauce, mix the soy sauce and brown sugar together in a medium microwave safe bowl. Add the oil, rice vinegar, garlic, ginger, and pepper. Mix well. Microwave on high for one minute. Stir, and microwave on high for another 30 seconds. Set aside.
3
Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you prefer to serve them in individual segments, cut them apart now. Transfer the wings to a bowl. Pour the sauce over the wings. Toss to coat well. To serve, transfer to a platter and top with scallions. Serves 10
4
Chicken wing dry rub:
2 tablespoon salt
2 tablespoons sugar in the raw
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons good-quality chili powder
2 teaspoons finely ground black pepper
1 teaspoon lemon pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
mix together and store in an airtight container. Makes about 3/4 cup.

About this Recipe

Course/Dish: Poultry Appetizers