Living in Japan for 5 ½ years, I tried multiple teriyaki sauce recipes at in-country restaurants, soba shops, sushi bars and in my home cooking. With a base of soy sauce and sugar, I use several recipes depending on my purpose. But I have to say that this recipe adapted from Tyler Florence is one of my most requested favorites. It has a perky freshness primarily because of the fresh grapefruit juice and rice vinegar. Hoisin is a Chinese barbeque sauce purchased in most any grocery store in the Asian section and adds depth. Brown sugar and ketchup add sweetness and complexity to balance the salty soy sauce. Jalapeno, ginger and garlic add heat and pungency to round it out. I love, love, love this teriyaki. When you eat the wings you will want a small dipping bowl for each person so they can dip every bite. Mmmmmm good.
2011 AniversaRecipe—Chorizon Crowned Bakers
Recipe: Teriyaki Wings
12 Chicken Wings, tips removed and disjointed (3 ½ to 4 lbs)
1 In a small bowl, combine all the sauce ingredients.
2 Place the wings in a bowl or gallon zip bag. Add 1/3 to 1/2 cup of the sauce and stir to coat.
3 On a baking sheet lined with non-stick foil or parchment, arrange the wing parts so they are not touching. Bake on 375 degrees for 35-40 minutes turning once half way through. Wings may also be grilled.
4 In the meantime, place the balance of the sauce in a small pan and bring to boil. Reduce and simmer for 2-4 minutes until it slightly reduces.
5 Serve the wings garnished with cilantro and sprinkled with sesame seeds. Also serve the teriyaki dipping sauce and fresh crunchy vegetables such as sugar snap peas and radishes.
• Exchange grapefruit for orange juice.
• Determine heat by increasing or decreasing amount of minced jalapeno.
• Exchange jalapeno for another chili with heat such as Anaheim, Serrano or Thai.
• Exchange sugar snap peas and radishes for vegetables of choice.
sauces over under and through
Written by Helen Horton
Photographs by Helen Horton