Chicken Wings in Teriyaki Sauce
Ingredients:
2 kg chicken wings
olive oil
salt + pepper
1 onion, chopped
1 bottle Kikkosan Teriyaki sauce
about 3 Tbs brown sugar
¾ inch fresh ginger (stick whizzed with a little water)
2 garlic cloves, (stick whizzed with a little water)
2 Tbs Chinese rice wine (or dry sherry)
Method:
Wash the chicken and pat dry then cut off the wing tips (either discard or keep to make chicken stock). Now cut each wing at the joint to make two sections, then season all the wing parts with olive oil, salt and pepper. Place the wings in the oven gas mark 9 for about 45 minutes or until the chicken is brown.
In a wok heat a small amount of vegetable oil to very hot, add the whizzed gallic and ginger then add the onion. Cook until onion is translucent. Add rice wine, cook for a couple of minutes to boil off alcohol, add Teriyaki sauce and brown sugar. Boil down until sticky then add wings, turn until well coated.
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