Teriyaki Chicken Wings Recipe

teriyaki-wings Mommypotamus Note: The weekend Potamus clan packed up some sweatshirts, left our house in good hands , and he went to a meetup with several other families. While adults are planning a game of capture the flag with our collective 21 children, Dena back to the book Nutrition Share your delicious recipe for teriyaki wings with us. Thank you, Dena!

As long Mommypotamus reader, who was honored when Heather invited me to come and share a recipe with you today. And I’m even more excited because I am absolutely sure these teriyaki chicken wings knock your socks off!

But I have to confess, I did not eat one chicken wing in the first 35 years of my life. and find ways to make my own wings for gameday wing blowing those stores out of the water.

and as a dietician and real food blogger who was also determined to make them with real nutritious ingredients.

And you know what? It was not just my husband, who loved them. We were all hooked from the first batch!

It was first Honey Dijon Glazed Chicken Wings for the Super Bowl. Awesome. . Also impressive

And now – my favorite of all – teriyaki chicken wings

Alas takes some time to roast, but they are so easy and are a guaranteed crowd pleaser! In fact, the chicken wings are now one of my two young children most requested recipes!

teriyaki-wings-recipe

Teriyaki Chicken Wings

Ingredients

  • 3 lbs chicken wings (from a local farmer if possible)
  • House condiments to taste
  • some grazing lard / tallow oil palm or coconut oil to grease the baking pan (optional)
  • 5 tablespoons butter
  • 4 cloves garlic, minced or pressed
  • 2 chopped fresh teaspoon or ginger grated
  • ¾ cup raw honey
  • 1 cup tamari soy sauce (you can substitute amino acids free coconut soy)
  • 4 teaspoon oil sesame
  • 1 teaspoon fish sauce
  • toasted sesame seeds (optional)
  • sliced ​​green onions (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Cover a baking sheet with parchment paper edge, lightly greased with lard / fat or oil if you want to prevent sticking.
  3. wings spread evenly over the baking sheet. Sprinkle both sides generously with seasoning house.
  4. roast wings on the top rack for about 45 minutes, turning halfway.
  5. While the wings are cooking, start the sauce.
  6. Melt butter in medium saucepan over medium heat.
  7. once the butter has melted, add garlic and cook for one minute, or until fragrant.
  8. Add honey, ginger, tamari, sesame oil and fish sauce. Beat to mix, then climb to a slow boil, stirring occasionally. Allow the sauce to reduce to ⅓ to ½. However, it will be quite thin, but thickens up if stored in the refrigerator.
  9. Use a pastry brush to coat the wings with the sauce, and then turn around and coat the other side too.
  10. I like crispier my wings, so come back from broiler and broil wings glazing for a couple of minutes on each side before removing from the oven, throwing with more sauce and garnish with toasted sesame seeds and sliced ​​green onions.
  11. Serve with extra sauce for dipping, or over a bowl of rice or noodles.

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