Crispy Teriyaki Chicken Wings, they're delicious party food

Crispy Teriyaki chicken wings at a party are always delicious as finger food, and to my way of thinking they are definitely party food. I wouldn't cook them just for Mr. HRK and me now, however if the family or friends were visiting, well that is a different story. I used to cook them as a treat sometimes when the children were younger and lived at home, and as an easy meal with rice and a salad they also stretch the budget. I was planning ahead for a family party when I marinated these,  so they went into a large freezer bag until mid-September for the party. It is safe to freeze the marinated chicken wings for 6 months. They cooked beautifully on the night of the party and did the disappearing act. I was lucky to get a taste, let alone a photo. However my friends you all know what cooked chicken wings look like I'm sure, so I'm afraid you will have to use your imagination with this one.  Just take my word for it that they were finger lickin' good and so easy.

I paid $4.00 a kilo for these at Woolworths yesterday, but last week they were only $2.00 a kilo. Now that would be a bargain. At that price I am happy to prepare and cut them up myself. However if you are time poor and feeling cashed up, chicken wings already dissected can be purchased at Lenards Chicken for $10. 00 a kilo. I think they were also marinated though. That's quite a markup isn't it for only 20 minutes work, and I prefer to make my own  marinade as then I know what has gone into it. (Apologies, this was written a little while ago, I forgot that I hadn't posted it, so prices might have changed again.)

Ingredients:

2 kg chicken Wings (Approximately 21-24 wings) Or 24 if you want to count out exactly 24 wings
3/4 cup (180 ml) Teryaki sauce
2 tablespoons peanut oil
1/2 teaspoon ground ginger or 2 teaspoons grated fresh ginger
2 tablespoons peanut oil
2 crushed cloves garlic
2 red cayenne chillis ( only 1 if they are a bit hotter), finely chopped, and deseeded
1 tablespoons brown sugar (I used Dark Muscovado sugar)
1 teaspoon sesame oil
1/2 teaspoon Chinese five-spice powder
1 tablespoon toasted sesame seeds, for garnish

Cooking Notes:
*I only substituted the Dark Muscovado sugar because I had no Brown sugar (Oops, I was sure I had bought some)
*I substituted Ground ginger for the fresh stuff because we have recently dehydrated a lot of our home grown fresh ginger and it is amazingly fragrant and flavoursome

Preparation of the Wings:

Cut the chicken wings into three pieces at the joints. I thought this would be more onerous than it was. It only took me about 10 minutes all up. I removed all of the wing tips first and froze them, and then with a twist of both parts of the wing, it was easy to locate the soft part in the middle between the bones and slice through.
 

Reserve the frozen wing tips for another use such as making soups from scratch. I have frozen mine in small ziplock bags to use in my next batch of chicken stock.

Let's cook:

In a large bowl, combine the Teryaki sauce, peanut oil, ginger, garlic, chilli, sugar, sesame oil,and Chinese five spice. Add the chicken and toss with the marinade to coat all of the wing pieces.
Cover and then refrigerate for at least 3 hours or overnight in the frig.



Preheat your oven to moderately hot, 180 degrees C.

Drain the marinade from the wings and discard. Place the wings on an oiled cake cooling rack over a baking dish. I used an Alfoil baking dish to save washing up because of the amount of cooking I was doing. I think that one batch of wings was cooked directly in the alfoil baking dish and they worked out well.

Roast the chicken uncovered in the oven for about 40 minutes until cooked through and brown. Turn them once after 20 minutes if possible.

These are attractive to serve sprinkled with a few sesame seeds and a green garnish.

Have you started thinking about your Christmas menu yet? I think these wings might be on mine this year, after all they are easy party food.

Thanks for visiting,

Best wishes

Pauline