Saturday, March 5, 2011

Grilled Asian Chicken Wings

I had been craving Thai Cucumber Salad for about a week now.  I thought that these grilled chicken wings would go perfectly with the salad and a nice bowl of steamed Jasmine rice.  The glaze has a beautiful sweet and savory flavor that goes perfectly with the smokey flavor of grilled chicken. 

The wings were so good that when my eldest son Donald came home from being at a friend's cookout he ate a half dozen of these little guys. 


3-4 lbs chicken wings
salt and pepper
1 tbsp garlic powder
1/4 cup oil
1/2 cup teriyaki sauce
1/2 cup black soy sauce (if you don't have any on hand you may use regular)
1/2 cup mirin (sweet Japanese wine)
1/4 cup honey

  1. In a large bowl coat the chicken with salt, pepper, and garlic powder
  2. Once well seasoned, toss in oil (prevents chicken from sticking to grill grate)
  3. In saucepan mix, teriyaki sauce, black soy sauce, mirin, and honey
  4. Heat until rolling boil, remove from heat
  5. Grill seasoned chicken
  6. In the last 10 minutes of grilling chicken, brush chicken with glaze - about every 2 min
  7. Remove chicken, place in bowl, and toss with remaining glaze

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