Teriyaki Chicken Wings

In addition to some other rather strong dislikes, I cannot abide barbecue sace. This goes hand in hand with my dislike of hot wings. I've tried vinegar sauces, tomato based sauces, sauces that seem to have nothing but pureed chili peppers. And I dislike them all.

But I love me some chicken wings.

So for the Superbowl (yeah, old news, but The Professor is still recovering from the loss of his beloved Patriots), I wanted some good wings. I couldn't let it rest with some kind of plain old chicken, though. Oh no. This girl has to go all out, and flavor stuff.

And by all out, I mean about 5 minutes worth of prep. I'm giving like that.

These are so incredibly easy. And thanks to the 4 pounds of wings I found on sale, they were unbelievably cheap. Which makes for a touchdown in my book.

{groan}

I know, it was a bad joke.




Teriyaki Chicken Wings

• 1/3 cup soy sauce
• 1/4 cup water
• 1/3 cup brown sugar
• 2 cloves garlic, minced
• 1/3 cup balsamic vinegar
• 1 inch fresh ginger, grated
• 2 pounds chicken wings

Combine all ingredients except chicken in a small saucepan and simmer for five minutes.

Rinse chicken wings, pat dry, and put them in a gallon size zipper bag or a large sealable container. Pour marinade over wings, seal and refrigerate overnight. In the morning either turn the bag over or shake your container around (note: if I had thought about how much fun shaking some tupperware with marinating chicken in it would be, I would've gone this route). Refrigerate until ready to bake (in my case, about another 8 hours, for almost 24 hours of marinade time).

Preheat oven to 375.

Lightly grease a baking sheet and place wings on it.

Brush wings with the marinade and put them in the oven.

Boil the marinade.

Bake wings for about 30 minutes, basting every ten minutes or so, or until they are completely done.

Notes: My wings were huge. I only had 9 wings - but since only three of us eat meat, that meant three wings apiece, which was a very happy number.

Every time I basted the wings, I made sure to move them around a little so that they didn't stick too much. There's quite a bit of sugar in this, so they'll stick. And your pan will be very dark when you're done. So I think I'd recommend lining the pan with foil and putting a rack on it, then cooking the chicken on top of that. But I never do things the easy way the first time around, so I had a hell of a mess to clean up.