New This Month

Teriyaki-Glazed Wings

Source: Mad Hungry


  • 2/3 cup low-sodium soy sauce
  • 1-1/3 cup sake or dry white wine
  • 1/4 cup mirin
  • 1 (1-inch) piece fresh ginger, minced (2 tablespoons)
  • 2 cloves garlic, minced (2 tablespoons)
  • 2 tablespoons granulated sugar
  • 2 pounds chicken wings, whole
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon coarse salt

For the Vegetable Crudites

  • 2 carrots, peeled and cut into sticks
  • 1/2 daikon radish, peeled and sliced
  • 1/2 English cucumber, cut into spears


  1. Preheat oven to 375, with oven rack in center position.

  2. Combine soy sauce, sake, mirin, ginger, garlic, and sugar in a small saucepan and boil until reduced to 1/2 cup, about 15 minutes. Transfer to a bowl and cool to room temperature.

  3. Toss wings in bowl with oil and salt and transfer to a baking sheet. Bake for 45 minutes, glazing and turning the wings a few times in the last 15 minutes of cooking.

  4. Serve warm with vegetable crudites.

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