Thursday, September 15, 2011

GRILLED HONEY-TERIYAKI CHICKEN WINGS

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An easy way to cook chicken is to just baste it with bottled Teriyaki sauce and call it a day.  (Teriyaki sauce is a mixture of soy sauce, a sweetener and Mirin, but it can also contain ginger and sesame seeds.  (Cheaper versions will use high-fructose corn syrup as the sweetener, and vinegar in place of the Mirin.  I used Kikkoman Original Teriyaki Sauce, a slightly upscale version of their regular Teriyaki, containing Mirin and no high-fructose corn syrup. )


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It’s a little more work to brine the chicken and make a glaze, but the end flavor is worth it, when you have the time.  For succulent, tasty grilled chicken that you would be proud to serve to company, give this recipe a try.

Grilled Honey-Teriyaki Chicken Wings
Loosely Adapted from Tyler Florence
Rating:  9.5 out of 10
Click for PRINTABLE PAGE
1 quart water
1/4 cup brown sugar
6 garlic cloves, smashed slightly, divided
3 slices ginger root, gently bashed to open up, divided
1 Tbsp. kosher salt
3 sprigs fresh thyme
6 – 8 chicken wings, sectioned, tips discarded
1/2 cup Teriyaki sauce
1 Tbsp. honey
1-1/2 tsp. toasted sesame oil, divided
1/4 tsp. crushed red pepper
About 1/2 tsp. black pepper
Sliced scallions for garnish
Toasted sesame seeds for garnish

Combine water, brown sugar, 2 garlic cloves, 1 slice ginger root, 1 Tbsp. salt and 3 sprigs thyme in a large resealable bag; swirl to dissolve sugar and salt.  Add chicken pieces and allow to brine for 1-2 hours in the fridge. 

Heat grill to 400F with one burner turned off.  Season grates with a wad of paper towel that has been dipped in vegetable oil. 

Make glaze:  In a small saucepan, over medium heat, combine  Teriyaki sauce, honey, 2 slices ginger root, 4 garlic cloves, 1/2 tsp. sesame oil and crushed red pepper.  Simmer until rich and slightly reduced. 

Remove chicken from brine; pat dry; place in large bowl.  Drizzle with 1 tsp. sesame oil; sprinkle with black pepper; toss to coat.  Grill over indirect heat on turned-off burner about 20-25 minutes, basting with glaze during last 5 minutes.  Serve garnished with finely sliced scallions and toasted sesame seeds.  Serves 2-3  (Leftovers are great for next-day’s lunch.)

5 comments:

Food, Fun and Life in the Charente said...

Love this, I am going to try it with turkey wings. By the way the printable page link took me to a recipe with chicken breasts!! Diane

Judy said...

Diane, thanks for telling me about the page error. I fixed it.

Mary said...

These are simply gorgeous, Judy. TF has wonderful recipes but when you post something I just know it must be good. I love to visit here. I never leave empty handed. I hope you have a great day. Blessings...Mary

Judy said...

Mary, thank you so much for your kind and gracious words. I feel the same about your site.

teresa said...

oh my gosh, how yummy! the flavor of these sound amazing!