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Teriyaki Chicken Wings

Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove.

  • Prep:
  • Total Time:
  • Servings: 1
Teriyaki Chicken Wings

Source: Everyday Food, April 2006

Ingredients

  • 4 chicken wings (about 10 ounces), separated at joint
  • Coarse salt and freshly ground pepper
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1/4 cup long-grain white rice
  • 1 cup small broccoli florets

Directions

  1. Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil-lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.

  2. In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.

  3. Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.

  4. Meanwhile, in a small saucepan with a tight-fitting lid, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.

  5. Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.

Reviews (12)

  • carabau 19 Sep, 2008

    SMac4-Very true re-ATK. Also, Martha's fans always spot any errors immediately on the website.

  • SMac4 18 Sep, 2008

    It's true that America's Test Kitchen recipes are reliable, but I find it so annoying that Chris Kimball nickles and dimes his viewers ENDLESSLY!!! They repackage the same content and sell it as new. The website is nothing but a tease to get you to pay for service... I'm very thankful MSL's content is superior AND free.

  • Cinnamon2 18 Sep, 2008

    These sound great. Has anyone tried making them on the grill?

  • Beefar 17 Sep, 2008

    Martha,

    You pride yourself on being so healthy! Why don't you use brown rice???

  • kengin 17 Sep, 2008

    RIBS AND CHOPS WOULD BE GREAT WITH THIS YUMMY GLAZE

  • SMac4 17 Sep, 2008

    It's true that America's Test Kitchen recipes are reliable, but I find it so annoying that Chris Kimball nickles and dimes his viewers ENDLESSLY!!! They repackage the same content and sell it as new. The website is nothing but a tease to get you to pay for service... I'm very thankful MSL's content is superior AND free.

  • kedd 17 Sep, 2008

    If you want perfect recipes every time use the recipes from America's Test Kitchens. I've never had a loser.

  • ltownsend 17 Sep, 2008

    I have to say that I rarely have an issue with MSL recipes... they're ususally right on. And the presentations are very simple and easy to replicate.

  • virginiabound 17 Sep, 2008

    The wings were just OK for us, too, and likely because of the sauce ingredient ratios. Also, all of the photos are stylized, so I never count on mirroring anything that comes from Martha, et al. I may stop even looking at these recipes as there is usually something "wrong." Do you all find that to be true more often than not?

  • FoodieWife 24 Jun, 2008

    I had a good experience with this recipe. I actually used chicken quarters. All broilers are different, so m cooking time took a little longer. My chicken looked just like the photograph and it was moist and juicy. I might increase the ratio of honey, next time, because it was pretty thin to work with. I like a nice, sticky chicken. Very simple and fast dinner to make.

  • adozeneggs 1 Feb, 2008

    These chicken wings were just ok.. probably won't make them again. They were not nearly as dark as the wings in the photo.

  • adozeneggs 1 Feb, 2008

    These chicken wings were just ok.. probably won't make them again. They were not nearly as dark as the wings in the photo.

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