sweet & spicy asian chicken wings
It is a quick to prepare and has easy cleanup. I came up with this after eating honey chicken wings and finding out that Teriyaki sauce is made with soy. I ran out of mirin and decided to experiment. It has low sodium compared to usual soybased items because I try not to use salt because of my mom. She still can't eat a lot but she can at least have a few. Everyone Loves it.
prep time
10 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- CHICKEN SEASONING
- 56 ounces chicken wings, bag
- - garlic powder, (to taste)
- - black pepper, (to taste)
- SAUCE
- 1 cup rice vinegar
- 1 cup rice wine (or white wine, sutter home pinot grigio preferred)
- 2 cups soy sauce, low sodium
- 1 3/4 cups honey (subsitiutes with sugar or agave)
- - red pepper flakes, to taste (spicyness preferred)
How To Make sweet & spicy asian chicken wings
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Step 1Pre-heat oven to bake at 400°.
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Step 2In a non-stick cooking cooking dish, mix in all ingredients. -
Step 3Cover with glass lid and Cook for about 30 minutes
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Step 4After about 30 mintues, stir the meat to make sure that both sides are cooked thoroughly.
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Step 5Optional: Add more honey along with season mix for stronger taste.
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Step 6Place dish back in oven and allow chicken to finish cooking without glass lid. *Removing the lid will give the meat a gold brown color and allow that the sauce to stick to the meat*
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Step 7Optional: For a darker look turn the oven up to 425° for 5-10 minutes towards the end.
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Step 8Let cool down and place in serving bowl with some sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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