Appetizers / Asian / Cook / Crock Pot / Dinner

Teriyaki Chicken Wings


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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.

 

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Teriyaki Chicken Wings

1 pound chicken wings (around 12-15 wings), bone in, rinsed (boneless, skinless thighs would also make an dish)
Seasoning salt
Black pepper
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.

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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.

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Remove pan from heat and garnish with sesame seed.  Totally grubbin’ over white rice with a vegetable side!

Eat Well!

~Trish

 

 

 

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