This is a scrumptious glaze with a mixture of sweet & salty with a slight spice and sesame flavor. The flavors compliment each other and making a winning glaze and/or marinade. I use the sauce to both marinate and then glaze. I love this glaze on chicken wingettes & drumettes but you can certainly use it on a whole chicken or cut up chicken.
We make this recipe frequently for our main dish and rice as a side dish. In the summer we throw them on the grill and serve with a fresh garden green salad. They also make a great appetizer for parties.
3 pounds of chicken wingettes
1/2 cup reduced sodium soy sauce
3 tablespoons reduced sodium teriyaki sauce
3/4 cup packed sugar
1/2 teaspoon ground ginger
1 teaspoon rice vinegar
2 tablespoons dark Asian sesame oil
3 teaspoons cornstarch
Whisk soy and teriyaki sauce, brown sugar, ginger, vinegar and cornstarch in a saucepan.
Cook for 2 minutes stirring constantly. Glaze should slightly thicken.
Place 3/4 of the glaze in a plastic bag and add wingettes. Marinade in refrigerator for 1-2 hours.
Place chicken on broiler pan and broil on high in oven for approximately 20 minutes Or throw them on the grill on medium heat. You need to turn frequently to ensure they do not burn.
Use remaining sauce to glaze wingettes about 10 minutes prior to removing them from the oven.
Authored by +Terri Henkels
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