Springtime in northern California can be a tease. We’ll have a couple of days of beautiful, sunny weather. So, we breakout the patio furniture and dust off the barbecue only to be showered by another winter-like storm that lasts a week. But summer is right around the corner. Just be patient; and get a headstart on your summertime barbeque recipes.
For an Asian cuisine themed potluck night I was inspired to make grilled teriyaki wings. But my efforts were challenged by heavy rain. Who knew you can bake them? I will always prefer the grilled version, but these came out pretty delish thanks to the marinade.
Our complete menu included pot stickers, Szechuan broccoli, teriyaki wings, and rice with fried wonton tossed in butter, cinnamon and sugar for dessert.
Ingredients for teriyaki wings
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons Japanese sesame oil
- 3 cloves garlic, minced
- 1″ fresh ginger, peeled and minced
- 2 tablespoons barbecue sauce
- 1 tablespoon Sriracha (optional)
- 1/3 cup water
- About 20 wings
Add all ingredients except wings in a glass bowl. Stir well so everything is combined. Add the wings, toss to coat them, and let marinate for at least 30 minutes, but up to several hours. Place the wings on a baking sheet lined with foil. Bake for 30 minutes at 350 degrees. By all means, do this on a sunny day and grill them instead over medium heat for 20 minutes, turning several times.
While your wings are cooking, pour your marinade into a sauce pan. Bring to a boil, reduce the heat, and simmer until the marinade has reduced by half. This should take 10-15 minutes. Once the wings are done, drizzle the sauce over them and top with green onions and sesame seeds. We used the left over sauce for a pot sticker dip. And the kids loved it on rice.