Today's Cook- Crispy Teriyaki Wings


 
JRAiona

JRAiona

TVWBB Gold Member
I did a rub of Tellicherry pepper, garlic, onion, nutmeg, cloves, cinnamon, citrus peel and cayenne. I let them sit uncovered in the fridge for about 3 hours.



I used Chris's Hot and Fast Chicken method which worked like a charm. After 30 minutes I spritzed the wings with my Tare (Teriyaki) mixture of mirin, saki, soy sauce, brown sugar, garlic, and ginger. I didn't thicken it as I usually do so I could spray it. I was able to hold the temp at between 360° and 365°





Here's the finished dish served with crudités and an asian remoulade.

 
Asian Remoulade (Dipping Sauce)


1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
 
Here is my recipe for the Tare (Teriyaki Sauce)

5 tablespoons soy sauce (a Japanese shoyu is best choice such as Kikkoman but Tamari can be used also)
1/4 cup Sake (can sub with dry vermouth or sherry)
1/4 cup Mirin
1/8 cup sugar
1/8 cup light brown sugar (can use coconut palm)
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
1 scallion, chopped
1 1-inch-piece peeled ginger (1/4 ounce), grated

This can be thickened with a slurry of 1 tbsp cornstarch and 3-4 tbsp of water. It can also be left thin to use as a spritz which is what I did with the wings.
 
Last edited:
JRAiona said:
Asian Remoulade (Dipping Sauce)


1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Click to expand...

This sounds interesting..
 
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