Bring a Japanese flame to your favorite appetizer with this mouth-watering spicy teriyaki chicken wings recipe. Their secret lies in the marinade, which combines the sweetness of honey, the spicy taste of shichimi, and the salty umami taste of soy sauce. Marinating for a long time then allows the salt in the soy sauce to tenderize the chicken and gives the flavors time to infuse completely. Enjoy for your condiments.
° 3 cups pineapple juice
° 2 c. tablespoon soy sauce
° 2 c. French shallot, chopped
° 2 c. of honey
° 1 c. garlic powder
° 1/2 c. 1/2 teaspoon ground ginger
° 1 kg of chicken wings, wing fins and drumsticks separated
In a small bowl, whisk the pineapple juice with the soy sauce, shallot, honey, garlic powder and ginger. Pour into a zip-top bag, add chicken pieces and toss bag to coat. Let marinate for 1 hour at room temperature, stirring occasionally.
Preheat the barbecue to medium heat.
Employ pliers, remove chicken part of marinade. transmit the marinade to a little pot, bring to a boil on medium-high heat & waver, stirring often, until minimized to 1/2 cup. Reserve in a little serving bowl.
Oil the barbecue grill.
Grill the chicken wings on the barbecue, with the lid closed, until cooked through, 12 to 15 minutes – turn halfway through. Transfer the chicken to a serving platter. Sprinkle with chives, if desired. Serve with the marinade reduction and the nappa coleslaw and chive salad.