Simple Teriyaki Wings

There is something undeniably fun about chicken wings. They are one of the first things I am drawn to at a pot-luck, even if they are *ahem* … KFC. {Not the healthiest choice out there but once in a while won’t kill you right?} And at Superbowl parties back in high school? You better believe I was swarming the food table like a hawk scanning for any type of wings.

Chicken wings are undeniably amazing, falling — for me — somewhere between the dark and white meat category even if they are officially considered “white” meat. While I have tried many flavors in my years, it wasn’t until the past couple of years that I decided to branch out and make my own.

Organic pasture raised chicken wings are hard to come by so I have gotten in the habit of cutting the wings off my whole chickens before I roast them. I place them in a zip-lock bag in the freezer until I have enough for a meal. (However, I was thrilled to find organic wings and drumlets at Costco this summer!)

While I have tried many different recipes, these simple teriyaki wings have become my recipe of choice. I love buffalo and honey-glazed wings, too, but I have this thing about sticky fingers. As in I don’t like my fingers to be sticky! Don’t ask me why!

You can serve these simple teriyaki wings at game nights, family dinners or a variety of events. I’ve been known to keep them in the fridge for snacks, too, because everyone needs a little protein pick-me-up right?

When serving these wings as a meal, I like to pair them with simple white rice with stir-fried vegetables like broccoli or zucchini. This recipe only takes a little time to prepare, but if you are going to be out all day, this slow cooker teriyaki might win you over. Another thing I love about this recipe is that it is refined sugar free and can be gluten free if you use tamari (aff.) instead of soy sauce.

2 lbs chicken wings (drumlets are fine as well)
1 cup soy sauce (or wheat free tamari)
1/2 cup unrefined whole cane sugar (sucanat, rapadura or palm sugar)
1 tsp powdered ginger
1 tsp garlic powder

1. Mix the soy sauce, sugar, ginger and garlic in a small bowl.

2. Place the chicken in a plastic zip-lock bag or glass dish with a lid. Pour the marinade on top. Turn the chicken over a few times to be sure that it is completely covered in the marinade.

3. Place the bag or container of chicken in the fridge for 1 to 24 hours. (I have left it for two days before.)

4. Preheat the oven to 450 F. Pat each chicken wing/drumlet with a paper towel before placing on a baking sheet. Bake for 40-45 minutes. If desired, you can broil the wings for about 2 minutes for a more crispy skin.

Enjoy!

Katie