Chicken Wings Teriyaki

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I don't eat chicken skin except when it's well grilled or "crunchily" fried. That's true to every part of the chicken, including the wing part which most people would say tastes better than any other part.

This recipe, however, made me churn all of the "eatable" portions of the wings. It can pass to Max's "sarap to the bones" shout out.

I also discovered something that made this recipe easier to cook, and cheaper, too. I tried Kim's Teriyaki Marinade and it did work for this. It's cheaper (P48 for a 308-ml bottle) than other marinating liquids in the market.

Ingredients:
  • 1/2 kg chicken wings
  • 1 cup teriyaki marinade
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 3 tbsps oil

Directions:
  1. Marinate chicken for at least 30 minutes in the teriyaki marinade.
  2. Strain the liquid from the chicken. Save the marinade.
  3. Pan fry the chicken wings until golden brown. Set aside.
  4. For the sauce, sautee garlic and onion then add the remaining marinade until thick in consistency.

That easy! Of course, you may want to try other teriyaki sauce and marinade recipes. There are a lot online. It will depend on your preference. Here's one.

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