Teriyaki-Glazed Wings
Source of Recipe
From "Mad Hungry: Game Day Food" by Lucinda Quinn
Recipe Introduction
"Hot wings, garlic wings, honey-mustard wings, barbecue wings, and teriyaki wings are being scarfed down all over the country. Analyze your favorite take-out tastes and replicate the flavors at home using the basic cook time given here. For a straight-up collegiate-style chow-down, serve with Loaded Potato Skins."
List of Ingredients
Glaze:
◦ ⅔ cup low-sodium soy sauce
◦ 1 ⅓ cups sake or dry white wine
◦ � cup mirin
◦ One 1-inch piece ginger, peeled and minced
◦ 2 cloves garlic, minced
◦ 2 tablespoons sugar
◦ 2 pounds whole chicken wings
◦ 1 tablespoon vegetable oil
◦ � teaspoon coarse salt
Recipe
Preheat the oven to 375� F with a rack in the center position.
For the glaze, combine the soy sauce, sake, mirin, ginger, garlic, and sugar in a small saucepan and boil until reduced to � cup, about 15 minutes. Transfer to a bowl and let cool to room temperature.
Toss the wings with the oil and salt in a bowl and transfer to a rimmed baking sheet. Bake for 30 minutes, then brush generously with the glaze. Bake for 15 minutes, basting and turning every 5 minutes until the wings look caramelized.
Serves 4 normal people or 2 college students
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