Japanese Chicken Wings

The recipe also comes from JustaPinch, and the poster is Dee Irvine. You can visit the recipe here.

This is an easy recipe, and can function as a nice main dish for picnics, or as an appetizer, or finger food for sports watching.

Since it is essentially a finger food, I recommend that you take off the wing tip and use for something else, and split the resulting winglets. They are a bit sticky and hard to break apart without getting the sauce all over your fingers.

We tried these a few weeks ago, and really enjoyed them.

INGREDIENTS:

  • About 12 chicken wings
  • 1/4 c soy sauce
  • 1/4 c sugar
  • 2 TBSP water
  • 3 TBSP honey
  • 1 TBSP freshly grated ginger root (1/2 tsp ground)
  • 2 tsp sesame seeds

DIRECTIONS:

  1. Split all your wings into pieces.
  2. Preheat oven to 375°
  3. Combine everything but the wings in a small saucepan and heat to a boil
  4. Line a baking pan with foil and place all the winglets in, the closer the better. Pour the sauce over and turn to coat
  5. Let them marinate for 10-15 minutes, turning once or twice.
  6. Bake uncovered 35 minutes or so until done. Pour any sauce remaining over the chicken on the serving plate.
  7. Sprinkle with sesame seeds. 
  8. I found these tasted great either hot or at room temperature.
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