Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Winter Farmers Market WILL take place in the parking lot again this Saturday (March 28th)

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! 

  • 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
  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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