Teriyaki Chicken Wings

1. 1

   1. Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.

2. 2

   2.Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.

3. 3

   3. Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.

4. 4

   4. While the wings cook, combine 1/2 cup soy sauce and 1/2 cup mirin (or 1/4 cup honey mixed with 1/4 cup water) in a small saucepan over medium heat. When it boils, turn off the heat and stir in 1 tablespoon each minced garlic and ginger. Let cool.

5. 5

   5. When the wings are cooked, put them in a large bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

* Per serving · 4 servings · Values may vary.

No additional tips available.