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My review
Pete's Kicked-Up Japanese Wings
16
Chef Daddy Pete
"This is one of my favorite recipes for wings. Serve over white rice with remaining sauce spooned on top. Please try it and tell me what you think!"
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Ingredients
4 h 45 m servings 274Original recipe yields 6 servings (2 pounds chicken wings)
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Directions
{{model.addEditText}} Print- Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red pepper flakes, and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
- Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes per side.
- Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
- Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.
Footnotes
- Cook's Notes:
- Substitute cooking sherry for the sake if preferred.
- Substitute balsamic vinegar for the rice vinegar if preferred.
- Tips can be discarded or saved to make broth.
Nutrition Facts
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10/12/2017
Made as written with the exception of the MSG and I grilled them all the way. Lose the MSG and they will be great if you chose to grill them all the way or bake them off in the oven. The MSG is ...