Latest Dish Menu Pete's Kicked-Up Japanese Wings

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Pete's Kicked-Up Japanese Wings

"This is one of my favorite recipes for wings. Serve over white rice with remaining sauce spooned on top. Please try it and tell me what you think!"

Ingredients :

1 cup Japanese soy sauce
1 cup tightly packed brown sugar
1/2 cup pineapple juice
1/4 cup sake
1/4 cup rice vinegar
8 cloves garlic, crushed
1 tablespoon grated ginger
1 teaspoon monosodium glutamate (MSG) (optional)
1/2 teaspoon Korean red pepper flakes
1/2 teaspoon toasted sesame seeds
2 pounds chicken wings

Instructions :

Prep : 20M	Cook : 6M	Ready in : 4H45M

Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red pepper flakes, and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
Preheat grill for medium heat and lightly oil the grate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes per side.
Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.

Notes :

Substitute cooking sherry for the sake if preferred.
Substitute balsamic vinegar for the rice vinegar if preferred.
Tips can be discarded or saved to make broth.

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