I am an addict. A wing addict to be more precise. I love making them, exploring different cooking methods, experimenting with different flavors, and just plain ol’ eating them. The best for me is when they are ooey-gooey and demand stacks of napkins. You know the kind I’m talking about… The wings that seem to have the sauces glazed over them and are baked for a few extra minutes to really seal it on there.
Basically if you ever get on my bad side, just stick a plate of these majestical little wings in front of me and all is forgiven. I’m such a fat kid. Its okay, this is no secret and I have come to accept it over time.
This particular recipe came called for pineapple juice. I had all of my ingredients out and was prepping when I opened my pantry to find NO CANS PINEAPPLE! That never happens, I always have pineapples here…. ALWAYS! Either way you slice it, shame on me for not noticing when I used the last and failing to put it on my grocery list. Bad bad Sarah!
With that being said, we all know that I can get a little craft… and crafty ensued!
Behold, Teriyaki Chicken wings without using pineapple juice! (and yes they were nothing short of amazing)
1 Cup Soy Sauce
1/3 Cup Brown Sugar
1 Tbsp Sesame Seed Oil
3 Cloves Garlic; minced
1 Tbsp Ground Ginger
1 Tbsp Chili Pepper; seeds removed and minced
2 Tbsp Canola Oil
1 Green Onion; Chopped
1 Pkg Chicken Wings
In a small bowl, combine soy sauce, brown sugar, sesame seed oil, garlic, ginger, and chili pepper. Whisk well and set aside.
Rinse your wings and pat them dry. Pour half the marinade over them and allow to marinate for at least an hour.
Once the wings are all happy and stuff, heat the canola oil in a large saute pan over medium heat. Add the wings to the hot pan and discard the used marinate.
Cook wings for 5 minutes on each side then pour the reserved marinade into the pan. Cover and cook for another 10 minutes or until the wings are cooked thoroughly.
Sprinkle with chopped green onions and a teaspoon of sesame seeds.
And pile up on napkins!