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Honey Teriyaki Marinade

I love fresh ginger, especially in sauces, salsas, stir-fries, and salads (try saying that 5 times fast!).  When I came across this recipe for chicken wings marinade, I knew I would have to give it a try.  And boy, am I glad that I did! 

Ingredients
  • 2 TBSP water
  • 1 TBSP cornstarch
  • 1/4 c canola oil
  • 2-3 cloves of minced garlic
  • 1 inch nob of fresh ginger, peeled and minced
  • 1/3 c ketchup
  • 3/4 c soy sauce
  • 3/4 c honey
  • 1/4 c brown sugar
  • 4 scallions (white and green parts), chopped
Directions
  1. In a small sauce pan, heat the oil over low-medium heat; add the garlic and ginger.  Cook for 1-2 minutes, until fragrant.  Add the ketchup, soy sauce, honey, brown sugar, and scallions; whisk until well-blended.  In a small bowl, mix the cornstarch and water.  Add this to the sauce pan mixture.  Bring the mixture to a boil, then remove from the heat and cool. 
  2. Once cooled, use half of the mixture to marinate ~3 lbs of chicken wings (or other chicken cuts) for at least 4 hours or overnight.  When ready to prepare the chicken wings, place on a foil-lined rimmed baking sheet and cook for ~40-45 minutes, or until done, basting the wings with the remaining sauce every 10-15 minutes. 
  3. I like to garnish the finished wings with toasted sesame seeds and serve with steamed rice and a mixture of stir-fried veggies. 

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