Try this Teriyaki Chicken Recipe, or contribute your own.
- 1/4 cup ketchup
- 1/4 cup brown sugar
- sauce:
- 1/4 cup rice wine vinegar
- chicken:
- sea salt and ground black pepper
- 2 dozen chicken wings
- 1 tablespoon of toasted sesame seeds
- 1/2 bunch fresh cilantro (optional)
- 1 cup low sodium soy sauce
- 1/4 cup of hoisin sauce
- 1 cup grapefruit juice
- 2 halved red chilies
- 5 halved garlic cloves
- 2 inch piece of fresh ginger (whacked open with the flat
- Carbohydrate 157.918689335835 g
- Cholesterol 905.52 mg
- Fat 188.464198141387 g
- Fiber 2.21899824341265 g
- Protein 241.611269631981 g
- Saturated Fat 52.7673497421721 g
- Serving Size 1 1 recipe (1937g)
- Sodium 14237.3513539383 mg
- Sugar 155.699691092422 g
- Trans Fat 20.8250894364489 g
- Calories 3338 calories
Step-by-step
- Combine the soy sauce, hoisin sauce, grapefruit juice, ketchup, brown sugar, rice wine vinegar, chiles, garlic, and ginger into a pot to prepare the sauce.
- Bring to a boil, slowly, and cook until thickened.
- Stir whilst cooking for about 20 minutes.
- Preheat oven to 400 degrees F
- Take the chicken wings and season them with salt and pepper.
- Then lay them on a sheet pan, in one single layer.
- Bake until crispy, or for 20 minutes.
- Dip the wings with tongs in the sauce and put them back in the oven for 10 to 15 minutes. so they are able to glaze.
- When finished, arrange the wings for presentation, and sprinkle with sesame seeds and cilantro if you choose to do so.
Deep mahogany chicken wings emerge from the oven with a sticky, glossy lacquer that smells intensely of caramelized soy, sharp ginger, and fermented bean paste. Achieving this texture requires boiling the reduction sauce slowly over medium heat until it coats the back of a spoon cleanly, leaving a clear track when drawn through with a finger. Watch the pot closely during the final five minutes of reduction, because high sugar content from the brown sugar and hoisin causes scorching very quickly once the liquid volume drops below one cup.
Assessing doneness without an instant-read thermometer relies entirely on visual and textural cues rather than arbitrary timers. Chicken wings are fully cooked when the skin turns deep golden brown with rendered fat bubbling across the surface, and the meat pulls away slightly from the exposed bone tips. Bending the wing joint should reveal opaque white meat inside with zero translucent pink remaining near the center cartilage. Baking the wings initially in a single layer on a parchment-lined rimmed sheet pan at 400 degrees Fahrenheit ensures dry heat crisps the skin before the glaze goes on.
Coating the baked wings requires tongs and quick movements to apply a thin, even layer of the thick glaze without stripping off the crisp skin. Returning the coated wings to the oven for precisely 12 minutes allows the sugars to caramelize into a tacky finish rather than burning into charcoal. Placing the baking sheet in the upper third of the oven utilizes radiant heat for optimal blistering.
Adapting this formulation for different dietary needs involves substituting standard soy sauce with tamari to eliminate gluten entirely. Fresh citrus juice swaps work reliably if grapefruit is unavailable, though tartness levels will shift the final balance against the brown sugar.
