- 3 lbs chicken wings, drumettes and wingettes (flat) only
- Kosher salt and freshly ground black pepper
- 3 teaspoons garlic, minced - divided (1 teaspoon for marinade and 2 for sauce)
- 4 teaspoons fresh ginger, grated or finely chopped - divided (2 teaspoons for marinade and 2 for sauce)
- 1 cup soy sauce - divided (1/2 cup for marinade and ½ cup for sauce)
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- ¼ cup pineapple juice
- ½ cup mirin*
- ¼ cup brown sugar
- 1½ teaspoons corn starch
- Sesame seeds (for garnish)
- Chives, snipped (for garnish)
- *Available in the Asian section of most supermarkets, or at Asian markets
INSTRUCTIONS:
- Season the wings with salt and pepper.
- In a large bowl, stir together the garlic, ginger, soy sauce and sesame oil.
- Add the seasoned wings and turn to fully coat.
- Transfer to a wide dish, cover and refrigerate for at least 1 hour, or up to overnight.
- Pre-heat oven to 350 F.
- Remove the chicken wings from the marinade and place on a large rimmed baking sheet.
- Bake for 50 minutes.
- Meanwhile, heat the olive oil over medium-high heat.
- Add the garlic (2 teaspoons) and ginger (2 teaspoons) and saute until soft, about 2 minutes.
- Add the soy sauce (1/2 cup), pineapple juice, mirin and brown sugar. Bring to a boil then reduce heat to medium.
- Make a slurry by adding the corn starch in a small bowl and add 1 tablespoon of cold water. Stir.
- Add the corn starch slurry to the sauce and cook until reduces to the consistency of syrup. About 15 minutes. Cover and reserve until wings are done baking.
- Remove the wings from the oven and increase the temperature to 425 F.
- Pour half of the sauce into a large bowl and carefully add the wings to the bowl and gently stir to coat.
- Place the wings onto a clean baking sheet lined with a rack and put back into the oven and bake for another 15 minutes. Wings should start to brown a little on the edges.
- Remove from the oven and coat with the remaining sauce with a small brush.
- Plate the wings and then sprinkle sesame seeds and snipped chives over the top.
- Serve at once and enjoy!
Source: How To Feed A Loon
Share It To Your Friends!
Loading...
