照り焼き Teriyaki

Teriyaki is a way of Japanese cooking. Teriyaki is a combination of two Japanese words: “teri” and “yaki”; teri means luster, and yaki means grill or broil. This recipe is for oven baked teriyaki wings. You can of course use chicken thighs, legs, chunks, pork, beef, tofu…..cook on an inside grill or yakitori grill, or outside on a gas or charcoal grill. That is up to you. Be careful as the sugar and mirin content can easily cause food to burn.

To make a teriyaki dish, ingredients are broiled, roasted, or grilled after being marinated in or basted by teriyaki sauce. It’s sauce that brings the shiny look (teri) to the ingredients. You can buy teriyaki sauce in a bottle at the grocery store, but authentic teriyaki sauce is very easy to make. To make teriyaki sauce, basically soy sauce, mirin, and sugar are used. Other ingredients can be added. It is possible to substitute mirin with sake and sugar BUT the key ingredient in teriyaki sauce is mirin. Mirin adds luster to ingredients. Teriyaki sauce can be used for glazing and marinating meats and vegetables.

The recipes for the wings and the sauce were given to me by my “authentic Japanese” partner of years back. We enjoyed entertaining and feeding our friends. These wings, chunks of nice fatty beef, deep fried tofu (see post), umeboshi and other quick pickles along with some of my Southern American specialties made us extremely popular. This is good party appetizer/sports watching/entrée food.

Between good food, good conversation and good music, it truly was the best of South meets East!!! どうぞめしあがれ (douzo meshiagare – eat well) or, as my granddaddy used to say, Eat ‘til your little belly drags, Y’all!

desired amount of wings (I usually allow 6 full wings per person)
teriyaki sauce
sesame seeds
scallion, thinly sliced

Wash the chicken and cut at joints into two pieces. Frugal Hint: I save the tips in the freezer to make broth. Wash again and pat dry with a paper towel. Put into a non-reactive bowl and marinate the wings in the refrigerator with a generous amount of the teriyaki sauce for at least 2 hours and up to 8 hours. Mix well making sure wings are covered. Cover with plastic wrap.

This is oven method: Preheat oven to 375. Either use a broiling pan with racks or, lay cooling racks over baking pan. Spread the wings in a single layer and evenly spoon sauce over the wings. Cover with aluminum foil and bake about 30 minutes.

Take the pan out of the oven, remove the foil and place back into oven for about 10 – 20 minutes until skin becomes crispy. Move the wings to a serving dish and sprinkle with sesame seeds and very thinly sliced scallion.

Homemade Teriyaki Sauce

2/3 c. mirin (Japanese sweet rice wine)
1 c. good soy sauce (I use low sodium soy sauce)
4 ½ tsp. rice vinegar
1 tsp. sesame oil
1/3 c. white granulated sugar
4 – 7 cloves garlic, finely minced
1 tbs. grated fresh ginger
Dash of black pepper

Mix ingredients well and slowly heat until bubbly, stirring. Allow to cook for a couple of minutes until thickened and flavors are blended. This will keep in covered container in refrigerator for several weeks. Makes about 1 1/2 c. sauce.

teriyaki chicken wings

4 Comments (+add yours?)

  1. Bernice
    Jan 30, 2013 @ 20:29:24

    Looks great. We love teriyaki sauce!

    Reply

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