Tuesday, June 21, 2016

Grilled Teriyaki Chicken Wings


I love chicken wings.

Seriously, I do. One of my favourite date nights with Kris is going out for chicken wings and beer before seeing a movie.


My mother always used to tell me "never order anything messy on a first date". I always used to tell her she was wrong; if the guy I'm with can't handle me eating chicken wings (ribs, etc) on a first date then he's NOT the guy for me anyway.

Anyway, chicken wings, love 'em!

Recently Kris and I bought a grill, so I've been experimenting with BBQ recipes and having a wonderful time with it.

In a moment of inspiration, I decided to mesh one of my favourite foods with my current obsession, Korean inspired teriyaki glaze (a more sticky and sweet teriyaki), for a delicious meal, no fork required. Our favourite date night was coming home!

Grilled Teriyaki Chicken Wings (Serves 3-4)

Ingredients:

  • 1 package chicken wings, pre seperated (about 2 lbs)
  • cornstarch and flour mixture (about 1 cup of each)
  • 1 cup soy sauce
  • 2/3 cup loosely packed brown sugar
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp ground garlic
  • 1 tsp (heaping!) ginger
  • (optional) 1 tsp chili powder
  • 1 tbsp cornstarch mixed in 1/4 cup cold water

Directions:

1) Take your chicken wing pieces and your cornstarch and flour mixture. Roll each chicken wing in the mixture until it's heavily coated. When all pieces are coated set aside.


2) Mix together soy sauce, brown sugar, honey, rice wine vinegar, garlic, ginger and chili (if you're using it). 


In a small sauce pan over medium heat, bring to a boil and cook for about 10 minutes, stirring occasionally. Don't cook it too long or you'll boil out all the sweetness (if this happens add a bit more honey). Reduce heat to simmer and add your cornstarch and water mixture. Cook 5 more minutes, stirring occasionally, then remove from heat to thicken. You may want to pop it in the fridge to thicken up faster.

3) While your sauce is cooking, grab a baking sheet and line with parchment paper. Why parchment paper? The wings won't stick to it leaving deliciousness behind!

Place your chicken wings on the pan and throw on the BBQ at a medium heat (350) - this can also be done in the oven! Cook 10 minutes turning once, as the wings start to crisp.

4) Grab your glaze and coat the chicken wings with it. Cook wings for another 5-10 minutes, turning once, until the sauce is grilled into the wings and they are cooked on the inside.


5) Eat! Ideally with someone who loves you even if you're covered in wing sauce.


up