Soy-Glazed Chicken Wings

SoyGlazedChickenWings

If there’s one thing that my mom loves….it’s chicken wings. Just kidding, she loves us too. But really though, she loves wings.

Whenever I travel, I always try to find a cookbook from that country to bring back home with me. In Japan, it was really hard to find a bookstore, and even when I finally did, very few of the books were in English! The struggle was real. When we went shopping in Shinjuku, I finally found a bookstore, and stumbled upon A Cook’s Journey to Japan.

61rct8-LlUL._SX258_BO1,204,203,200_.

Needless to say that when my mom skimmed through the book and found this soy-glazed chicken wings, she immediately bought me the book. Thanks mom…she’s so crafty (;

Servings: 4

Ingredients
  • 2 lb. chicken wings
  • Marinade
    • 1/4 Cup soy sauce
    • 2 Tbsp grated garlic
    • 1 Tbsp grated ginger
    • 2 Tbsp sake
    • 1 Gallon-sized plastic bag
Directions
  1. First off, note that these wings need to marinade for at least a few hours (half a day or overnight is best – but no more then that!)
  2. Prepare your chicken wings by removing the tips and separating the drumettes and wings. For instructions (with pictures) click here.
  3. To make the  marinade, put all of the ingredients into a zip-lock bag and mix together.
  4. Add the prepared wings to the zip-lock bag (you might need to massage the wings around a little bit to be sure that they are coated evenly). Refrigerate and marinade for a half a day or overnight.
  5. Remove the wings from the refrigerator and allow them to come to room temperature (about 15 minutes).
  6. Turn on the oven broiler and set the oven rack 3 to 5 inches from the heat source.
  7. Place the marinated chicken wings and drumettes on an aluminum-foil lined baking sheet. Broil until the chicken is fully-cooked and the skin is crisp and browned (but be careful not to let those babies burn!) which should take about 10 minutes. Do not flip the wings, however feel free to rotate the sheet pan half way through the cooking to ensure even browning.
  8. After the wings are done, place them on a cooling rack (with a paper towel underneath them) to allow any excess sauce/oil to drip off. This will keep your wings nice and delicious. Enjoy!

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s