Ingredients
Serves: 4-5
Cooking Time: 1 hour plus cooling time, not including marinating
Top Tip: Cooking the wings beforehand makes the meat come off the bone easier when eating because they've been given time to rest.
1kg of chicken wings, remove the wing tips and cut in 2 at the joint
Teriyaki Marinade
- 100 ml soy sauce
- 50 grms brown sugar
- 20 ml rice wine
- 1 tbsp. finely chopped garlic
- 1 tbsp. grated fresh ginger
- 1 tbsp chopped scallions
- 1/4 bunch of chopped coriander
- 1 stalk lemongrass finely chopped
- 75mls fresh pineapple juice
- A touch of salt and pepper
To serve
- 200 mls sweet chilli sauce – homemade or good quality MSG free
- 150 mls soy sauce
- 2 scallions finely sliced
- 1/4 pineapple, peeled and cut into thin strips
- 20 picked coriander leaves
- 2 tsp toasted sesame seeds
Method
- Blend all the ingredients for the marinade in a food processor.
- Marinate the wings for at least 12 hours, remove from the marinade and cook the wings on a wire rack at 120 C for approx 30 mins or until they reach at least 76 C when probed with a thermometer.
- Once cooked, remove from the oven and allow to cool.
To serve
- Place the wings in a deep fat fryer at 180oC till crisp or golden brown, about 3-4 mins. If you don't have a fat fryer just use a good quality pan with a little oil over a high heat.
- In a pan heat 2/3’s of the soy sauce and sweet chili together.
- Allow the mix to come to the boil and become almost syrup like.
- Add the chicken wings to the pan, coat and glaze with the sauce.
- Last minutes add half of the scallions, pineapple & picked coriander. Place in a serving dish, garnish with the remaining scallions, sesame seeds, pineapple and coriander.
- Serve with the remaining dipping sauce.
Happy Cooking
