Teriyaki Chicken Wings (plus veggie suggestion)

Since experimenting with sriracha chicken wings a few weeks ago, I have been meaning to try some other chicken wing recipes. They taste so good, and are so easy to make, they are comforting and from what I have seen the recipes are almost infinite in their variety. But there is something deliciously unctuous about teriyaki sauce, and the word feels lovely and luscious on the tongue. Like the sweetish, spicy, warming stuff itself. So as usual, this recipe is a mash up of various other recipes I have been looking at. It can be kept paleo if you like that kind of thing, gluten free if you like, or just teriyaki sauce if you can’t be arsed with that ‘special’ diet kind of thing. Whatever works for you and your tummy.

Here is what is in it:

  • 1kg chicken wings
  • salt
  • Coconut oil spray

Sauce:

  • 125ml coconut aminos (paleo/gluten free) or soy sauce
  • 125ml water
  • 1 tbsp. white wine vinegar
  • 4 cloves garlic minced
  • 2 tbsp. ginger chopped
  • 1 tbsp. sriracha sauce
  • 1tbsp. honey
  • rice flour (to thicken)

Here is what I did.

Heat the oven to 180 degrees c. Line a baking sheet with tin foil (otherwise it will be a right bitch to clean afterwards) and put your chicken wings on a metal grill on the baking tray. Spray them with coconut oil and sprinkle with salt and then put in the oven.

Next make your sauce. Spray a small saucepan with coconut oil and add the garlic and ginger. Stir around a bit, until lovely and fragrant. Then add all the other ingredients and bring to the boil, turn down to a gentle simmer. After about 5 minutes take it off the heat.

Check your chicken. Smile at the thought of eating it. When it has been in the oven for about half an hour take it out and dunk each piece of chicken in your teriyaki sauce. Swish the sauce about and make sure the chicken is fully covered. Then transfer back to the baking tray, turn the oven up to 200 degrees c. and cook the chicken for another 25 minutes.

Put your sauce back over a gentle heat and add a couple of tsps. of rice flour stirring all the time, this will thicken the sauce and will look all shiny and sumptuous.

If your chicken isn’t looking crispy enough then turn the oven up to 225 for a few minutes, and you are ready.

Place the chicken wings on a plate in a big pile, spoon over the teriyaki sauce- as much or as little as you like, and place them in the middle of a group of people and watch them disappear. Make sure you provide plenty of serviettes (kitchen roll in our house) because they will be needed.

If you like, sprinkle with nuts before serving if that’s your thing, or fresh coriander, or thinly sliced spring onions.

Veggie version: the sauce works brilliantly over chargrilled veg so pick your veg, chargrill them and then spoon the sauce over the top. Which is what I am having for lunch tomorrow. Awesome.

For pictures check out my instagram account @experimentalmonkeyfeeder where I share more of my daily eats, keeping it clean and lean…or something like that. Happy eatings.

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