Sweet Soy-Glazed Chicken Wings For the chicken: 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 For the sauce: 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 To serve: 1 teaspoon toasted sesame seeds, for garnish For the chicken: Place the brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine. Add the chicken, seal (pressing out any excess air), and turn the bag to coat the chicken evenly. Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours. Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil. Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade. Broil the chicken until the meat starts to pull away from the bone and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove the baking sheet from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more. Meanwhile, prepare the sauce. For the sauce: Place all of the ingredients except the cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has reduced to about 1/2 cup, about 10 minutes. Add the cornstarch mixture, whisk to combine, and cook until the sauce has thickened, about 1 minute. Transfer to a large heatproof bowl. To serve: Add the cooked wings to the sauce and toss to combine. Transfer to a serving dish and sprinkle with the toasted sesame seeds. Serve immediately.
Posted on: Thu, 18 Jul 2013 18:51:31 +0000
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