Don’t you just love spicy, gooey fingerlickin’ good chicken wings? I do too and these have a little Asian and teriyaki kick to them that I think you’ll love. And they’re easy as pie to make. Just roast your wings and while they’re roasting make your savory sauce. You can cook them in the oven or crisp ’em up on the grill. Pour the sauce all over and you’re good to go. Make sure everyone has lots of napkins!
Teriyaki Chicken Wings
- 1/4 cup organic, gluten free Tamari Soy Sauce or shoyu
- Melted butter or grape seed oil
- 1 cup pineapple juice
- 1/4 cup organic ketchup
- 2 tablespoons rice wine vinegar
- 1/4 cup coconut sugar or brown sugar
- 2 tablespoons sesame oil
- 1/4 cup Hoisin Sauce or, unsulphered molasses or organic agave nectar
- Tabasco sauce, several dashes or 3/4 to 1 teaspoon crushed red pepper (use more heat if you can handle it.)
- 5 or 6 garlic cloves, minced
- several slices of fresh ginger, minced or grated
- 2 tablespoons toasted sesame seeds for garnish* (optional)
- 2 tablespoons sliced scallions for garnish (optional)
- 12-16 big, meaty chicken wings (you can cut them into drummettes and flats and snip off and discard the wing tips if you like. I like to leave them whole. What is it everyone has against wing tips anyway? I like them because they get nice and crunchy!)
- Preheat oven to 425.
- Wash the chicken wings, pat dry, put in a baking pan and drizzle with olive oil and sprinkle with salt and pepper. Roast about 40-50 minutes.
- Mix all the sauce ingredients in a sauce pan and bring to a boil. Simmer until the sauce is reduced some and starting to get syrupy.
- Meanwhile, check on those wings. They should be getting brown and crispy.
- Remove from the oven and place wings in a bowl. Pour the teriyaki sauce over the wings and sprinkle with toasted sesame seeds and chopped scallions.
*To toast sesame seeds, place seeds in a dry, hot pan. Toss with a spoon for a few minutes until seeds begin to turn golden brown. Remove from pan.
- An option is to remove the wings from the oven, baste them with some of the sauce and pop them on the grill for a few minutes to crisp them up and caramelize the sauce.
- You can also remove them from the oven after about 40 minutes and baste with some of the sauce. Bake for another 10 minutes and then remove from oven. Serve with reserved sauce.
- This recipe easily doubles or triples.