Japanese Chicken Wings Recipe
2 pounds Chicken wings
1/2 cup Soy sauce
1/2 cup Sake
1/4 cup Sugar
1/4 teaspoon Crushed red pepper
1 Garlic clove -- crushed
1 1/2 teaspoons Fresh ginger root -- grated (do not
use powdered ginger)
Cut each chicken wing into 3 parts, separating at the joints. (Freeze wing
tips for another use). In a 12 x 8 inch baking dish, mix remaining
ingredients. Add chicken wings and turn to coat well. Let marinate for 1
hour, turning occasionally. (Can be prepared in advance. Cover and
refrigerate for up to 24 hours).
Preheat oven to 375 degrees. Bake chicken in marinade uncovered for 1 1/2
hours, turning occasionally. Serve warm or
Jerk Chicken Wings
24 Whole chicken wings -- (about 4 pounds)
8 Scallions -- cut into 1" piece
4 Fresh jalapeno peppers -- seeded and coarsely
2 tablespoons Distilled white vinegar
1 tablespoon Ground allspice
4 Garlic cloves -- chopped
2 teaspoons Dried thyme
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1/4 teaspoon Cayenne
1/4 cup Vegetable oil
Lime wedges
1. Rinse chicken with cold water and pat dry. Cut off and discard pointed
tip of each wing and halve wings at the main joint. 2. In a food
processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic,
thyme, salt, pepper, and cayenne. Process until well blended. With machine
on, slowly pour in oil and puree until a thick paste forms. 3. In a large
bowl, combine chicken wings and jerk paste. Toss until wings are well
coated. Cover and refrigerate overnight 4. Preheat broiler. Arrange wings
on broiler pan about 6 inches from heat and broil, turning once, until
nicely browned outside and cooked through, about 20 minutes total. Serve
warm or at room temperature with lime wedges and lots of napkins. The name
of this recipe is no reflection on the cook; jerk is a fiery Jamaican
marinade for chicken, pork, or beef.
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