Sweet Soy-Glazed Chicken Wings Recipe

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup packed dark brown sugar
• 1/4 cup soy sauce
• 2 tablespoons sake or dry sherry
• 4 medium garlic cloves, minced
• 3 pounds chicken wings, separated into 2 pieces, wing tips removed and discarded
• 1/4 cup packed dark brown sugar
• 1/4 cup soy sauce
• 2 tablespoons finely chopped fresh pineapple
• 2 tablespoons sake or dry sherry
• 1 tablespoon white wine vinegar
• 1 tablespoon naturally sweetened pineapple juice
• 1 medium garlic clove, minced
• 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
• 1 teaspoon toasted sesame seeds, for garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the first 1/4 cup dark brown sugar, 1/4 cup soy sauce, 2 tablespoons sake or dry sherry and the 4 minced garlic cloves in a bowl. Add the chicken wing pieces, toss to coat, cover and refrigerate for at least 2 hours.

2. Heat the oven to 300°F (150°C). Line a rimmed baking sheet with foil and set a wire rack on it. Arrange the wings on the rack, discarding the marinade.

3. Bake the wings for about 2 hours, turning once halfway, until the thickest parts reach 165°F (74°C) and the skin is crisp.

4. While the wings bake, combine the second 1/4 cup dark brown sugar, 1/4 cup soy sauce, 2 tablespoons sake or dry sherry, the chopped pineapple, white wine vinegar, pineapple juice and the remaining minced garlic clove in a small saucepan.

5. Simmer the glaze over medium heat for 8 minutes. Stir in the cornstarch slurry and cook 1 minute more, until thickened and glossy.

6. Raise the oven to 425°F (220°C). Brush the wings with glaze and bake 10 minutes. Brush again and bake 10 minutes more until sticky and caramelized.

7. Transfer the wings to a platter, brush with any remaining glaze, and scatter the toasted sesame seeds over the top. Serve hot.