Chicken wings are always a favorite. But, if you can make them teriyaki style and put them over rice and serve a quick veg or salad on the side, you have a delicious and satisfying meal in around 30 minutes that the family will ask for all the time. Of course, if you are having a party, you could always par cook your wings in the pan then sauce them in a crock pot on low for an appetizer. Either way…..Smells…..sooooo……good.
Teriyaki Chicken Wings
1 pound chicken wings (around 12-15 wings), bone in, rinsed (boneless, skinless thighs would also make an dish)
2 tablespoons sesame oil
1 tablespoon freshly minced garlic
1 tablespoon freshly grated ginger
2 teaspoons freshly diced lemongrass
¼ cup brown sugar
¼ cup molasses
2 tablespoon soy sauce
1 ½ tablespoon rice wine vinegar
1/3 pineapple juice
¼ cup orange juice
1 tablespoon sesame seed
Sprinkle chicken wings with seasoning salt and black pepper. Coat large non-stick skillet, heated to medium heat, with sesame oil and add in chicken wings. Cook for 5 minutes each side. Remove wings to a plate, reserving oils/drippings in the pan.
In the leftover oil/drippings, add garlic, ginger, lemongrass, brown sugar and molasses. Once the mixture is good and bubbly, add in soy sauce, rice wine vinegar, pineapple juice and orange juice. Bring to a simmer. Add in chicken wings. Using tongs, turn wings every few minutes until sauce thickens and nicely coats wings – around 10-12 minutes.
Remove pan from heat and garnish with sesame seed. Totally grubbin’ over white rice with a vegetable side!
Reblogged this on The Halau.