Okay firstly I’d like to apologize to my readers (the handful that they are) for being very reclusive in the WordPress world. A lot of things have come up and as much as I’d like to sit in my house and write recipes all day (sarcasm), life has beckoned.
The Super Bowl is coming up v soon and I felt obligated as a food blogger and sensible human being to share my GO-TO chicken wing recipe. First lemme say a couple things. A lot of people are surprised when I say I eat things like chicken wings, bacon, and the likes. I will say that making things like wings on your own is ten times better, cheaper, and cleaner than going out and ordering them. I don’t eat that stuff out. Especially considering the hydrogenated corn sh** (or worse) most places fry them in. NO me digas… BUT en su casa you can prepare them in a way that won’t rot your insides, and not to mention can yield a LOT more than out at a restaurant (a value pack of free-range, organic wings I wanna say costs $3-$4 amigos). So yes, I do eat wings.
But my humble, free-range wings would be nothing without the marinade (and later SAUCE) which was discovered with some modifications from this guy’s work! Russ Crandall is an amazing dude! I’ve had the pleasure of meeting him and have been following his food blog, cookbooks, etc. for quite a while. You should check him out. He’s got a great story, he’s very down to earth, and oh yah he’s a New York Times’ Best Selling author too. Not too shabby. His approach to a whole foods lifestyle is through a paleo diet with an almost anthropological perspective that is both fascinating, wholesome, and DELICIOUS. Okay enough of my fan-boy plug. But yes, this is his Teriyaki sauce recipe from his latest book Paleo Takeout!
The key to this marinade/sauce is giving it time to cool and then do its marinading job. The wings cook up like that (I snapped my finger, btw). With a little planning, this marinade is cake. Also, you’re gonna do something with the marinade after it’s been sitting with the wings so don’t dump it down the sink! You’ll make a reduction. The marinade takes about as long as the wings do so start them both at the same time! The key is keeping your sauce at a rolling boil but not over boiling it. This will let it get nice and thick so you can dress the wings with them afterwords.
So these wings are easy to make and the result from marinading them in the teriyaki is great flavor through and through. You bake them, flip them, bake them, and then just barely broil them.
You could make these puppies for the Super Bowl, or literally any day of the week that ends in -Y and you’ll be satisfied. Sorry for the dumb Dad-joke. Without further blabbering, I give will now give you an excuse to eat a dozen or so of these, even if the Ravens didn’t play so hot this season.
Teriyaki Chicken Wings
- 3-4 lbs. of free-range, organic chicken wings
For the marinade/sauce:
- 1 & 1/3 cups of chicken broth
- 2/3 cups of coconut aminos
- 1/4 cup of mirin (rice wine for cooking)
- 1 tsp. of toasted sesame oil (regular will do)
- 1-2 tablespoons of garlic infused oil (olive or coconut here)
- 1/2 tsp. white pepper
- 1/2″ knob of freshly grated ginger (or 1/4 tsp. dried ginger)
- Juice of half a lime
- Combine all ingredients for the marinade in a small sauce pot. Bring the mixture to a boil and stir. Quickly reduce the heat to a simmer and let it go for 10 minutes.
- Put your mixture in the fridge and let it get cold. Go live life for 5 hours or so.
- Take a medium sized baking tray and plunk the wings in. Pour over the marinade. You want the tray to be just big enough that most of the wings are taking a nice bath in that Teriyaki. Cover the top and throw that baby back in the fridge. You do you for another 24 hours-ish.
- The next night when you’re ready to cook, preheat your oven to 425 F and take your wings out. Place them on a lined baking tray. It’s okay if they crowd the tray, they’ll be fine and tasty I promise.
- POUR YOUR MARINADE IN A SMALL SAUCE POT. Time to be fancy and make a reduction.
- Bake the wings in the oven first for 30 minutes, flip them, and then cook them for another 20 minutes.
- Whilst this is happening, get your sauce to a boil, stir it, and turn the heat down ASAP before it boils over.
- Watch your sauce. You want it at a rolling boil (medium heat or less depending on how hot you got the sauce). Keep it uncovered and stir occasionally. You want all the liquid to reduce down to a teeny layer of awesomeness.
- When 50 minutes is up, take your wings out and set the oven to broil. Broil the wings for NOT EVEN two minutes on high.
- Once finished, you can dress them with the reduction by tossing them in a bowl, or alternatively use the reduction as a dipping sauce on the side. Buen provecho!