I don’t understand why, but bulk chicken wings are difficult to find in the supermarkets. The French must have some sort of “chicken wing terrine” that gobbles up all the available chicken wings but only seasonally ”Not the chicken wing terrine season, Pierre. What are we going to do with all these chicken wings?” ”Well Jean, just put them out there for the American. She’ll take them.” I should have gotten more.
Ito Eats http://itoeats.blogspot.com/2011/02/at-home-japanese-sticky-chicken-wings.html had a wonderful chicken wing recipe with my favorite ingredients for a Japanese marinade. I also like reading his blog as he eats his way around London. London is a great city for both traditional and exotic eating! Too, I love their museums. I would like to go there this summer but it will probably be Germany. Beer and bratwurst. Okay, I can do that But in the meantime…
Japanese Chicken Wings
1 1/2 tbsp mirin
4 tbsp sake
2 tbsp brown sugar
4 tbsp tamari soy sauce
1 inch fresh ginger, grated
3 cloves garlic, slivered
1 red chilli, sliced
2-3 lbs chicken wings, separated at the joint
Mix all ingredients together and put in a zip lock bag with chicken wings. Put in the refrigerator for at least 2 hours or overnight.
Roast the chicken wings at 400 degree F for 20 minutes. Turn, baste with marinade from the bag and continue to roast for another 15 minutes. Garnish with sliced scallions, chilli and sesame seeds.