Teriyaki Chicken Wings
I spent a wonderful weekend visiting my daughter in Naples….Florida that is, not Italy, but just as nice cuz it was more about being with her than anything else! Yes, I miss my little girl, now the big girl so busy with her life that a few days of being with her are much cherished! When I arrived, she had it planned that Friday night dinner was to be chicken wings and a salad!
Now there are lots of recipes for chicken wings and I’m not boasting the winning chicken wing recipe but rather a very easy method that is versatile and great tasting. We used a teriyaki sauce on the wings; per her request as she doesn’t like spicy food. But any favorite sauce can be used to coat these wings and I have served them in a variety of sauces from mild to spicy and from Asian to Caribbean! The traditional Buffalo Wing sauce is basically cayenne hot sauce and butter…yum!
We made a green bean salad, her request as well, combining lightly steamed fresh green beans, chopped hard-boiled eggs, diced tomato and garbanzo beans with a light vinaigrette and tomato bruschetta. Sharing this with a bottle of wine, some laughs and Friday night with the girls was fun! Thank you Gina and Alison!
Teriyaki Chicken Wings
4 lbs of chicken wings, drumette and wing separated or not, your preference and quantity depending on your servings
Kosher salt and freshly ground pepper
Dried seasonings… your choice; oregano, herbs de Provence, cayenne pepper or smoky paprika – adjust seasonings to what type of sauce you plan to use
Teriyaki Sauce, an exceptionally good purchased sauce or make your own (see below)
Preheat oven to 400 degrees. Cover a large baking sheet with foil and place on a rack. Combine wings with oil and seasonings and mix well. Place wings on rack spacing evenly to avoid crowding. Bake for 45 minutes, turn over and continue to bake and additional 15 minutes. Immediately place the roasted wings into a large bowl and pour over the sauce. Gently mix the wings and sauce together and serve hot!
1 cup Tamari or Soy Sauce
1/4 cup fresh minced ginger
1/8 cup chopped fresh cilantro
8 cloves minced garlic
3 tablespoons white wine vinegar
1/2 cup honey
1/2 cup toasted sesame oil
1/2 cup orange juice
1/2 cup lime juice
1/2 cup lemon juice
Blend all ingredients until well combined. Source: Whole Foods Market Cookbook