Pete'S Kicked Up Japanese Wings
- 2 lb. chicken wings
- 1 c. Japanese soy sauce
- 1/2 c. Pineapple Juice
- 1/4 c. Sake or cooking sherry
- 4 Tbs. Rice or Balsamic Vinegar
- 1 c. Brown sugar (tightly packed into measuring cup)
- 8 clove garlic, crushed
- 1 tbs. ginger, finely minced or grated
- 1/2 tsp. crushed red pepper
- 1/2 tsp toasted sesame seeds
- 1 tsp. Msg. or Accent (Optional)
- Cut wings at joints to make drumettes. Tips can be discarded or saved to make broth. Combine rest of ingredients in small sauce pan. Bring to slight boil, then let simmer for 10 minutes. Let sauce cool. In a heavy duty zip lock bag combine chicken and sauce to marinate overnight. If rushed for time, marinate for at least 3 hours. Next day grill or broil chicken wings on both sides till lightly browned. Reheat sauce to a low boil for 5 minutes. After browning, place wings in a single layer in a large baking, pour sauce over wings, and bake for 350 degrees for about an hour on center rack. Turn wings and baste frequently. Serve over white rice with remaining sauce spooned on top.
chicken, soy sauce, pineapple juice, cooking sherry, rice, brown sugar, garlic, ginger, red pepper, sesame seeds, accent
Taken from www.epicurious.com/recipes/member/views/petes-kicked-up-japanese-wings-50048255 (may not work)