Easy Teryaki Wings
Patrick writes in with an easy chicken wing recipe he used for his Purim Seuda. An interesting aspect of the recipe, which I can corroborate through my own wing experience, is that the wings are broiled until crispy — no deep frying required.PATRICK’S MOM’S TERIYAKI WINGS
4 lb. chicken wings, separated
4 cloves garlic, chopped or crushed
7 Tbsp. brown sugar
7 Tbsp. soy sauce
7 Tbsp. water
Toss wings with garlic and place in single layer in baking dish. Place under broiler until crispy, then turn over and cook until other side is crispy. (Wings will not be cooked through.)
While the wings are crisping, mix soy sauce, brown sugar, and water in a large bowl. When the wings are crispy, drain the fat and toss wings in the bowl with the sauce. Pour wings and sauce back into pan and cover with foil. Bake further at 350 degrees for 30-40 minutes, tossing once or twice during cooking.