Teriyaki Glazed Chicken Wings

ck wingsThese wings, will make you sing! They are absolutely great! If you don’t have a fry daddy than you can use a pot. The oil should be one that can handle a high smoke point, like peanut oil. The oil should have a thermometer and oil heated no higher than 325 degrees. The wings will get very crispy and golden, because they cook for about 10 min. I cook two at a time and always zap them in a microwave for 20 seconds, just for Piece of mind. Or as you are frying them, have your oven on 300 degrees and just put them in the oven for 10 or 15 minutes before saucing them. The sauce is the key. It’s on this website under teriyaki sauce. I like it thickened into a glaze but it can be used as it is. Just make sure to stir the teriyaki sauce well before using.

Chicken Wings
Fry 10 minutes bake 10 minutes at 300.

Thawed chicken wings
1/2 cup Soy sauce
Ziploc bag
Add 1/2 c. Kikkoman Soy sauce low sodium to the bag and add wings, marinate for 1 hour. Toss frequently. Any longer will result in salty wings.
Heat the fryer up to 325 degrees
Drain the wings in the sink with a strainer
Dredge the wings in flour, shake off excess
Drop 2 wings at a time in the fryer (fryer are small and too many will lower the temp or cause a boil over)
Fry for 10 minutes transfer to cookie sheet
Repeat until all wings are fried
Place in the oven for 10-15 minutes
Glaze with teriyaki sauce and serve

Glaze
1 cup teriyaki sauce (see teriyaki sauce post)
1 tbsp cornstarch
Whisk together and place in a sauce pan
Bring to a boil and thicken, after thickened turn off heat
Dip your fried wings in this sauce and serve :0)

Teriyaki Sauce

IMG_0358Teriyaki Sauce is a Staple. It can be kept in your fridge for a long time. The only thing that will happen is the sugars and the spices will settle, so it will need to be stirred every single time you use it.  I can come up with a recipe for you, any size, to accommodate however many people you are serving. Or, you can mix up a batch and keep it in your fridge for on going use. Its equal parts of three ingredients and then spices. So depending on how much you need, it can be 1/4 cup, 1/4 cup, 1/4 cup or 1 cup, 1 cup, 1 cup.The sauce is the one we used to toss our Teriyaki Chicken wings in. It’s the sauce we used to make our stir frys with. It is really able to be used in many different ways. You can marinate chicken or beef in it and then grill. You can baste salmon with it while it’s cooking. The thing about this sauce thats great, is that it can be thickened into a glaze. So, if you want grilled marinated chicken or grilled Salmon. You can finish it with a sauce that sticks and glistens on your entree. It will taste and look very appetizing. This sauce also works very well with the addition of chunky Peanut butter and heavy cream and then thickened. Just a note about Soy sauce, I do not like the really black kind(Lachoy)for this recipe, it is really salty and too dark in color. The fresh brewed by kikkoman is not as salty and has a much milder flavor. You could use low sodium too.

Teriyaki Sauce

In a large container
1 c. white wine or white zinfandel
1 c. Kikkoman brewed Soy Sauce (be sure NOT to use Kikkoman Teriyaki sauce, that is already mixed with sugar and seasoned)
1 c. packed brown sugar
2 tsp. ginger powder
1 tsp. granulated garlic
1/2 tsp. black pepper

Use a whisk and mix well. Mix well before scooping each time. This would be added at the very end when making a stir fry and thickened to a glaze.

Teriyaki Glaze
grab a small fry pan or pot.
ladle in as much as you want to thicken. Bring it to a simmer.
In a seperate bowl, mix up some cornstarch and water.
Add one teaspoon of cornstarch at a time and whisk until it reaches the desired consistency.

P.S.
I just made the thickened version.
1 cup of teriyaki sauce (cold)
1 tbsp cornstarch
Mix together and pour into a sauce pan, bring to a boil and thicken. Set aside for your wings or whatever you want to slather it onto.