Tuesday, January 28, 2014

STICKY MAPLE TERIYAKI WINGS



Who's ready for the Superbowl?!!  I have to admit, it's a little bit sad for this born and raised 49ers fan this year, so we'll be rooting for the Broncos, and still, of course, using it as an excuse to EAT!!





This is a wing recipe my mother-in-law introduced me to way, way back on one of my first visits to their house when my husband and I were dating, and we've been making them almost every year since. They are REALLY, REALLY amazing. They're tied for my favorite wings with the Baked Siraracha wings, which I'm sharing over at Whipperberry. These are also great if you don't like spice because these have ZERO. The original recipe takes HOURS of watching and turning wings, so my husband, who's really the one that cooks these things, adapted them for a faster cooking time AND tastier result (at least in my opinion).  

You can find the original recipe here.

And here's our adapted version:


STICKY MAPLE TERIYAKI WINGS:
3 to 4 lbs wings & drums
1/3 cup teriyaki sauce
1/2 cup lite soy sauce
2 TBSP minced garlic
1 TBSP onion powder
1/2 TBSP black pepper
1 to 2 cups PURE maple syrup
*must be pure maple syrup or sauce will not have the right consistency.

Place a 6 quart saucepan with a steamer basket and 3 inches of water in the bottom, over high heat, cover and bring to a boil.

Place wings in steamer basket, cover, reduce heat to medium and let steam for about 15 minutes or until wings are completely cooked. (Wings can go in frozen, but will need to steam longer to cook.)

Meanwhile, in a bowl, combine teriyaki, soy sauce, garlic, onion powder, black pepper and maple syrup.

Preheat oven to 425 degrees.

Remove wings from the basket and place in a disposable, aluminum baking dish, pour the sauce mixture over the wings, and bake in oven for 20 minutes, turning the wings after 10 minutes.

Remove from the oven and set the wings aside (or on serving platter), and pour the remaining sauce into a small sauce pot, over medium heat.

Slowly bring the sauce to a simmer (too hot will burn the sugars), and reduce the sauce, stirring frequently, until it is a thick, honey-like consistency.  Pour the sauce over the wings and serve.



Happy Superbowl eating.  Go Broncos!

Recipe for Baked Sriracha Wings can be found here.


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