Chicken Wings for Two
Sticky chicken wings for two are so easy to make. Enjoy the scrumptious, chicken wings with rice. Or double or triple recipe for a game day crowd pleaser.
- 45 ml (3 tablespoons) brown sugar
- 59 ml (1/4 cup) soy sauce
- 177 ml (3/4 cup) teriyaki sauce
- 2 cloves garlic minced
- 5 ml (1 teaspoon) minced fresh ginger
- 16 chicken wings
- 1 fresh red chilli, seeds removed, sliced, optional
- 237 ml (1 cup) rice
- 473 ml (2 cups) water and/or chicken stock
- 15 ml (1 tablespoon) butter
- Handful of chopped cilantro
- 3 scallions, sliced
1. You will need to do the chicken wings in two batches
In a medium bowl, combine the sugar, soy sauce, teriyaki sauce, garlic, and ginger.
2. Preheat an oven to 121°C (250°F)
Place a large frying over medium heat.
When the pan is hot, put 8 chicken wings into the pan along with one-half of the sauce.
Cook for two minutes.
Then turn the wings over.
Add half the chili. Add 177 ml (3/4 cup) water, and cover pan.
3. Reduce heat to a simmer
Cook, turning the wings occasionally, until the sauce has become sticky and clings to the chicken wings, about 40 minutes.
Remove the chicken, cover it with foil and put into the repeated oven to keep it warm.
Repeat the steps for cooking the second batch of chicken, but first begin to prepare the rice.
4. Prepare the rice
In a rice cooker or saucepan, combine the rice and water and or chicken stock, and butter.
Cook over low heat as needed, about 20 minutes.
Once ready, mix in the cilantro and scallions.
5. To serve
Divide the rice between two plates, add chicken wings, and drizzle with any sauce in the pan.