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Monday, February 22, 2010

Jenn's Slowcooker Teriyaki Chicken Wings

Since S is Japanese I've spent a lot of time trying to learn to cook Japanese food. Unfortunately for me it never turns out quite as good as his moms. However, my version of Teriyaki Chicken Wings is much better then hers! I think its funny that S keeps buying chicken wings every time he goes grocery shopping whether or not they are on the weekly mealplan! Anyways, they are delicious, fast & easy to make. Don't worry if you don't have a slowcooker because they are just as good if you are rushed & make them in a pan.

Jenn's Slowcooker Teriyaki Chicken Wings


Ingredients:
-1 kilo of chicken wings
-Olive oil for frying
-2 cups of reduced salt soy sauce
-2  cups of brown sugar
-2 cups of sake (or substitute with water)
-4 cloves of garlic, whole (use more if desired)
-1 brown onion, sliced thick
-4 carrots, sliced thick

Directions:
-Wash & pat the chicken wings dry.
-Cut the tips of the chicken wings off.
-Place wings in a large frying pan or wok with a few tablespoons of olive oil. 
-Season with salt & pepper & grill for 10 minutes on the first side. 
--While waiting, mix the soy sauce, brown sugar & water in your slow cooker. Mix well so that the sugar dissolves. 
-Add the garlic to the sauce & let it sit while you finish grilling the wings.
-Flip the chicken wings over & season the other side with salt & pepper. Grill for another 10 minutes.
(If you like your wings extra crispy grill longer)
-Remove your chicken wings & place in the slowcooker. 
-Spoon sauce over the wings.
-Add your chopped onions & carrots.
-Let wings cook on LOW for 4-5 hours or on HIGH for 2-2.5 hours.
-Serve over rice.

Note: The standard recipe for Japanese Teriyaki sauce is 1:1:1. I use 2 cups of soy sauce, brown sugar & water because my family likes the extra sauce to spoon over rice. If you don't want all of the extra sauce reduce soy, sugar & water to 1 cup each.

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