Teriyaki Chicken Wings

photo by  hawaiianfoodrecipe

Growing up in a large family, food was always a big deal in our home. So, it is no wonder that food is still an important part of our lives.  My teenage sons ask me what’s for dinner during breakfast!!  It really can drive one nuts when your mind doesn’t really want to go there at 6:00am in the morning.

Food can be very healing in many ways. My father would find the mundane task of washing dishes relaxing after a very hard days work at the office.  Similarly, when I’m in the kitchen and fall into the ‘zone’, I switch off and just focus on the task of preparing the meal.  This can be very soothing.  But, this only works for me when I am organized.  If your kitchen allows you to function in a smooth and safe manner, cooking becomes a joy.
It also helps to have hungry and appreciative mouths to feed for immediate gratification.

Being Japanese, I’d like to share my recipe for a basic teriyaki marinade. Mirin is a sweet Japanese rice wine and is sold in most Asian shops.  It has a slightly yellow color to it.  Shoyu is soy sauce.

Teriyaki Chicken Wings

Ingredients
Basic Teriyaki Marinade

        • 1 cup mirin
        • ½ cup shoyu
        • 8 cloves grated garlic
        • 2 inches grated ginger
        • 4-5lbs. chicken wings/drummettes

Preparation

Method:
1.    To prepare teriyaki marinade, in a small pot bring mirin to a boil.
2.    Add shoyu and bring to a boil again.  Remove from heat
3.    Add grated garlic and ginger.  Add more/less to your liking.
4.    Pour marinade over chicken, cover and let marinate in refrigerator at least half a day, overnight is even better.

To cook:
1.    Preheat oven to 400F
2.    Bake for 60 minutes until nice and brown and turning once.
3.    Bake for another 10-12 minutes or until nice and brown

Enjoy!

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