"I’m a wing girl — always have been — and for the longest time that was never a family conflict," says Lucinda Scala Quinn, author of the new book Mad Hungry Cravings. "With any given roasted whole chicken dinner, there was no dispute: Mom got the wings. But over the years, my family caught on to the skin-crunch-meat-bone wing attributes, and now they all want the wings. So we buy large pallets of them in the grocery store for home cooking. For a straight-up collegiate-style chow-down, serve with Loaded Potato Skins." Find her recipe for teriyaki-glazed wings below:
2/3 cup low-sodium soy sauce
1 1/3 cups sake or dry white wine
1/4 cup mirin
One 1" piece ginger, peeled and minced
2 garlic cloves, minced
2 Tbsp sugar
2 lbs whole chicken wings
1 Tbsp vegetable oil
1/2 tsp coarse salt
Preheat the oven to 375°F with a rack in the center position. For the glaze, combine the soy sauce, sake, mirin, ginger, garlic, and sugar in a small saucepan and boil until reduced to 1/2 cup, about 15 minutes. Transfer to a bowl and let cool to room temperature.
Toss the wings with the oil and salt in a bowl and transfer to a rimmed baking sheet. Bake for 30 minutes, then brush generously with the glaze. Bake for 15 minutes, basting and turning every 5 minutes until the wings look caramelized.
Source: Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013.
All photos: Jonathan Lovekin
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