STICKY HONEY TERIYAKI CHICKEN WINGS

STICKY HONEY TERIYAKI CHICKEN WINGS

YIELDS: 4 Servings PREP TIME: 2 hrs 5 mins COOK TIME: 10 mins TOTAL TIME: 2 hrs 15 mins
Kosher salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
½ cup honey
Sesame seeds, for garnish
2 lbs chicken wings
1 cup low sodium soy sauce
1 tbsp grated fresh ginger
2 tbsp chopped fresh cilantro leaves
2 cloves garlic, minced
½ lemon, juiced
Tools 
Cutting board 
Knife
Shallow baking dish 
Large skillet 
  1. Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. 
  2. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
  3. Remove wings from marinade and pat dry; season with salt and pepper. 
  4. In a large skillet over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. 
  5. Continue cooking the wings, turning them over often to coat them as the glaze reduces. 
  6. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

Recipe adapted from: Tyler Florence


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