Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, December 12, 2011

Teriyaki Wings

Its football as well as party season and wings make for a great appetizer, not sure why I don’t think of making them more often, super easy.  The day before I placed my wings in a shallow baking dish with a marinade of soy sauce, my favorite teriyaki sauce, crushed garlic, Sriracha hot sauce, white pepper, salt, and a little honey.  I pulled them out of the fridge the next morning and turned over each wing so they would marinate evenly before barbequing them that afternoon.  Make sure you watch your heat and keep an eye on them as they will flame up easily…as you can see from my wings.  You could also bake them for half an hour then finish them off under the broiler.  For a dipping sauce I started with a small bowl of sour cream and kept adding Sriracha hot sauce until I reached my desired hotness, a little salt never hurts either.

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