I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I made some white peach jam and I tried using it in many dishes—I actually made this meal months ago. For this meal it was as an addition to a teriyaki marinade for barbecued chicken wings. To go with the wings, I grilled some corn and I made sure that there was plenty of leftover sweet teriyaki sauce to pour over steamed rice.
Karl’s White Peach Teriyaki Chicken Wings
16-18 chicken wings
Karl’s Ginger White Peach Teriyaki Sauce
¼ cup light soy sauce, low sodium
¼ cup saki
¼ cup mirin
¼ cup Karl’s Ginger White Peach Jam
2 Tbs. dark soy sauce
2 Tbs. fresh ginger, grated
1 tsp. corn starch mixed with 1 Tbs. cool water
1. Cut off the wingtips of the wings, leaving only the flat and the drumette.
Tip: While you can buy wings that are already cut up, buying whole wings is usually cheaper. I save the wingtips for soup stock.
Note: There are two ways to handle wings on the grill. I sometimes leave the flat and drumette segments attached, because it prevents anything from slipping through the grate while you are grilling and makes for fewer things to flip. As alternate method is to separate the flats and drumettes and then skewer them together. This also prevents bits from slipping through the grate, but also allows you to place the drumettes—the thicker pieces—closer to your heat source.
2. Whisk all of the teriyaki ingredients—except the corn starch—together in a bowl.
3. Place the chicken parts in a sealable gallon plastic bag and pour ¼ cup of the sauce over them.
Tip: Toss the wings to coat them completely with the sauce.
4. Press the air out of the bag and refrigerate for at least 3 hours, flipping the bag occasionally to redistribute the marinade.
Tip: Overnight is better.
5. Half an hour before grilling, remove the chicken pieces from the bag and let them air dry and come to room temperature.
Note: If you are using the skewer method string the flats together on 2-3 bamboo skewers and all of the drumettes together on 2-3 more.
6. Prepare your grill.
Note: If you are using charcoal, build a bi-level fire in the grill—push all of the coals to one side of your grill. If you are using gas, turn on all of your burners and heat the grill for five minutes—turn one side of the grill to its lowest gas setting when you put on the chicken. This helps the pieces that are farthest from the hot side of the grill to cook completely.
7. Oil your grating well and lay the chicken on the hot side of the grill.
Tip: Close the grill lid.
Note: If you are using the attached method lay the wings with the skin side down. Chicken wings have a pretty side—the top of the wing—and a less attractive side—the underside of the wing.
8. Sear the chicken wings for 5 minutes.
Note: I have tried searing wings for 10 minutes, but flare ups tended to scorch and burn the marinade.
9. Transfer the wings to the cool side of the grill.
Tip: If you are using the attached method flip the wings so that they are pretty side up.
Note: If you are using the skewer method place the drumettes closer to the hot side of the grill. Being thicker they will take longer or higher heat to cook through than the flats.
10. Close the grill lid and continue to cook the chicken for another 20 minutes.
11. While the chicken is grilling, put the remaining sauce in a small pot and bring it to a simmer.
12. Stir in enough of the corn starch to thicken the sauce to your liking.
13. Put half a cup of sauce in a small bowl.
Note: You will be using this sauce to brush onto the wings on the grill and you do not want to contaminate the remaining sauce for the table with chicken grease.
14. Brush the teriyaki sauce over the wings, flip them over and brush the sauce on the second side.
Note: The wings that are closest to the heat will cook more quickly. Check for burning and redistribute the wings around the grill as necessary.
15. Close the grill and continue cooking the wings for another 15-20 minutes.
16. Transfer the chicken to a platter and tent with aluminum foil to keep them warm.
17. Let the chicken rest for five minutes and then serve warm with steamed rice and the remaining teriyaki sauce on the side.