Thank you for a GREAT summer season at the Carmel Farmers Market and the Fishers Farmers Market. We are looking forward to being at the Carmel Winter Farmers Market beginning October 16th and the Indy Winter Farmers Market beginning November 6th. We'll see you then!

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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