Sake Teriyaki Sticky Chicken Wingsfrom Sips & Apps by Kathy Casey
Ingredients:3/4 cup soy sauce
1/4 cup sake, or substitute dry sherry or dry white wine
2 tablespoons very finely minced peeled fresh ginger
1 tablespoon minced fresh garlic
3/4 cup sugar
1 teaspoon red pepper flakes
3/4 cup thinly sliced green onions, white and green parts
3 tablespoons unseasoned rice vinegar
3 tablespoons cornstarch
3 tablespoons water
2 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds
For Garnishing:2 tablespoons toasted sesame seed Thinly sliced green onion tops
This and many other wonderful recipes may be found in Kathy Casey's
Sips & Apps
from Chronicle Books
In a small saucepan, whisk together the soy sauce, sake, ginger, garlic, sugar, pepper flakes, green onions, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.
If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside. Preheat an oven to 375 degrees F.
Add the sauce mixture to the bowl with the chicken and mix well to coat the chicken evenly. Spray a 9-by-13- inch baking dish with cooking spray or lightly oil it. Arrange the drumettes and sauce in a single layer in the dish.
Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chicken pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazy. Total cooking time should be about 1 hour.
Stir the drumettes in the sauce once more, then transfer the chicken to a serving platter. Spoon some of the extra sauce over the chicken, then sprinkle with the sesame seed and green onions for garnish.
Copyright © 2008 Epicurean.com & Chronicle Books
All rights reserved