Twice-Cooked Teryaki Chicken Wings, Lay The Table
Poultry

Twice-Cooked Teryaki Chicken Wings

Twice-Cooked Teryaki Chicken Wings, Lay The Table

This is a super-simple recipe for finger lickin good chicken wings, marinated then cooked in the slow cooker so that the meat falls off the bone, then bunged in a hot oven to crisp up the skin. And all you need are four ingredients. 

Serves 2-4

10-16 free-range chicken wings, cut into two pieces at the joint
Golf ball-sized piece of ginger, peeled and thinly sliced
4 garlic cloves, finely chopped
100ml teryaki marinade

Twice-Cooked Teryaki Chicken Wings, Lay The Table

1. Put all the ingredients into a freezer bag and marinate in the fridge for 2 hours.

2. Transfer all the ingredients to a slow cooker and cook for LOW for 3-4 hours.

Twice-Cooked Teryaki Chicken Wings, Lay The Table

3. Remove the wings from the slow cooker and transfer to a foil-lined roasting tray. Preheat the oven to 200C/Gas 6 and cook the wings until crisp, approx. 8-10 mins.

Twice-Cooked Teryaki Chicken Wings, Lay The Table

4. Sieve the remaining marinade into a  pan and bring to the boil on the hob. Reduce by half until you have a sticky sauce.

5. Serve the wings with a drizzle of sauce, accompanied by potato salad and sweetcorn.

Twice-Cooked Teryaki Chicken Wings, Lay The Table
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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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