I was making salmon rice for lunch, but I had very little teriyaki salmon left. I decided that I would supplement the meal with some chicken wings. A simple teriyaki sauce and sometime in the oven and presto—lunch.
Note: This is a recipe for one, scale up as needed.
Karl’s Teriyaki Chicken Wings
1 Tbs. light soy sauce
½ tbs. mirin
1 tsp. sugar
1 tsp. ginger, grated on a microplane
½ tsp. cornstarch
4-6 frozen chicken wings
1. Preheat the oven to 450º F.
2. Mix the soy sauce, mirin, sugar, ginger and cornstarch in a small pot.
Tip: I prefer to use a microplane to grate my ginger, as it makes for a smoother sauce. Minced ginger is never fine enough and it is a little too tough to juice ginger root.
3. Gently heat the pot, stirring, until just warm and and starting to thicken, about one to two minutes.
Tip: I use a small metal mixing bowl directly on the burner.
4. Add the frozen wings to the pot and toss to coat.
6. Pam a shallow lipped baking tray and spread the frozen wings in a single layer.
Tip: You may line the tray with aluminum foil for ecologically unsound, but easier clean up.
6. Scrape the pot clean with a spatula and pour any remaining sauce over the wings.
7. Put the tray in an oven and bake for 25-30 minutes.
Tip: Turn the wings over once halfway through the cooking time.
8. When the wings are done, transfer them to a plate and let them cool for a minute or two before eating.
Tip: Sticky teriyaki sauce is like napalm when hot, be careful.
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