It’s been a minute since I did a food recipe post, so here’s one for you: Teriyaki Chicken Wings.
The first time I had Teriyaki wings was at Backyard Grill in 2018. Some time last year, I just felt a craving for something different and ordered Teriyaki wings at 6 wings for N1500 from a corner shop. For some reason, I felt they were a bit small, so I decided to make Teriyaki wings myself. It was quite an adventure. I think I made it about 6 times.
Originally a Japanese recipe, involving the grilling/broiling and glazing protein in soy sauce, sugar and/or mirin, this recipe has been adapted by chefs and food lovers all over the world.
1. Chicken Wings 2. Corn starch/flour (You could also use custard; custard contains corn flour)
3. Sugar (ideally, it should be brown sugar)
4. Soy sauce
5. Ginger powder/ grated ginger 6. Garlic powder/grated garlic
1. Mix your honey, sugar, soysauce, grated garlic and grated ginger and water into a pot, and put it on the fire to simmer.
2. Dissolve your corn starch in water and add it to the mix. The corn starch and honey enable the mix to have a thick consistency, but you can decide how liquid you want your sauce to be. In all, the teriyaki mix should take about 5 to 7 minutes to be perfect.
3. Break your chicken wings into 3 parts, leaving the biggest part of the wings as the meal. The other parts of the chicken wings can be grilled, but they are not usually considered the teriyaki wing. When the wings are broken, they grill faster and more evenly.
3. Glaze your wings with the Teriyaki sauce, place them in a freezer bag, and let them marinate for about an hour. If you marinate your sauce for too long, it loses its thick consistency and becomes like water.
Some professional chefs would say you shouldn’t season your wings with salt or other spices, so that you would savour the fullness of the Teriyaki flavour. I tried seasoning my wings with only salt, I tried salt and barbeque spice and I tried no spice at all. I must say I prefer seasoning my wings with a bit of salt and barbeque spice before glazing them with Teriyaki sauce:)
4. Line your oven rack with aluminium foil (to make it easy to clean) and preheat your oven to 100 degrees celsius.
5. Place your wings in the oven and use a basting brush to add more teriyaki sauce as you turn the wings. The grilling should take about 40 to 50 minutes.
6. Serve your Teriyaki wings. The Teriyaki chicken wing could serve as an excellent starter or as a side to go with dodo or french fries.