This family favorite recipe is something I like to pull out whenever there are chicken wings (sometimes called “party wings”) on sale at our local store of choice, New Seasons Market. This generally happens when there is a big football game in the near future. Salty, sweet, and just a little tangy, these flavorful wings are a great addition to a game day, party or just as part of dinner. I asked my family what words they thought described this recipe; they came up with “sweet”, “mild”, “yummy”, and “good”. Needless to say, they were well received as usual.
This recipe has been morphed from a recipe we used growing up, and one from a friend. Easy to remember and easy to make, we have turned to it over and over again. While a very simple recipe, when I took a cooking class from an Asian chef at a local restaurant, she told me that the teriyaki sauce that she uses is simply condensed soy sauce (or tamari) with brown sugar. How different from the elaborate American versions you see online! This one is a good middle ground version.
I was talking to my mom on the phone this morning about this recipe (I wanted to make sure I was doing it right), she was telling me that she often liked to pour the sauce over chicken legs and then freeze them for an easy freezer meal. Something to keep in mind!
Tell me what you think of the new recipe format I am trying out today! Let me know if you have any trouble using it. And notice the print option in the right hand corner too!
- 2 pounds of chicken wings (drumsticks work as well)
- ½ cup organic tamari sauce or soy sauce (tamari for gluten-free)
- ½ cup rice vinegar or apple cider vinegar
- ½ cup whole cane sugar (such as sucanat or rapadura) or coconut sugar
- 1 teaspoon powdered ginger, or 1 tablespoon freshly grated ginger
- 1-3 cloves of garlic, finely minced (garlic lovers – use three)
- Combine the tamari, vinegar, sugar, and ginger and garlic. Whisk to combine. The sugar won’t dissolve completely, but that is okay.
- Place the chicken and sauce in a freezer bag, marinating container, or large casserole dish. Give a good mix or shake to make sure that the sauce is covering the chicken well.
- Let marinate for 1 to 3 hours in the refrigerator.
- Preheat oven to 375F.
- Place chicken pieces on a sheet pan, with a little room in between each piece and place in the middle of the oven.
- Cook for about 45 minutes, or until the chicken is cooked through and the skin is crispy. If it is cooked through, but you want the skin a little more crispy, put underneath the broiler for just a couple of minutes.
- Serve while warm and enjoy!
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