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Elle’s Teriyaki Chicken Wings

Elle's Teriyaki Chicken Wings

Teriyaki Chicken Wings

This weekend food bloggers around the world are getting together to celebrate the life of a fellow blogger, Elle, from Elle’s New England Kitchen. Elle left this world suddenly and unexpectedly on January 28.  Leaving behind 4 young children. Elle was only 45.

Elle and I met online, when we both started blogging back in 2008. We exchanged many emails, commented on each other’s posts and I could just feel how friendly, generous, kind Elle was. She had a good sense of humor too.

The news of Elle’s sudden death came as a shock to those who knew her and as a reminder once again that life can be so unpredictable. I hope her family will find comfort in knowing that Elle was a beautiful soul, loved by many. You just have to be special to earn that love. Elle was special. She will be missed.

To remember and honor Elle’s life, today I am posting a recipe from her blog. I made Elle’s easy  teriyaki chicken wings. We are a family of wing lovers and we all ate the wings with gusto. They  literally flew off the plates. Thank you, Elle.  I only regret not making the wings before so that I could tell you how much we loved them and that I would make them again and again…

Friends, please visit Elle’s food blog for her delicious recipes and stories. She has many. And don’t wait too long to make Elle’s chicken wings. You will just love them.

Teriyaki Chicken Wings

We start by cutting the wings in two pieces.

Teriyaki Chicken Wings

Then we coat the wings with marinade.

Teriyaki Chicken Wings

We  bake the wings, then watch them fly off the plates!

Easy Teriyaki Chicken Wings
Adapted from Elle’s New England Kitchen

Note: If you don’t have powdered ginger or powdered garlic, Elle suggests using fresh ginger or garlic. Grate just enough to your taste and add to the marinade. For hot wings, add some crushed hot red pepper to taste.

Ingredients

4 pounds (2 kg) chicken wings
1 cup soy sauce (I used law-sodium)
1 cup brown sugar
1/3 cup olive oil
A little more than 1/2 teaspoon powdered ginger
A little more than 1/2 teaspoon garlic powder

Directions

Cut each chicken wing into two pieces to obtain a drumstick and the wing part. In a large mixing bowl combine the soy sauce, sugar, oil, powdered ginger and garlic. Stir to mix well. Add the chicken wings. Stir to coal the chicken well with the marinade. Cover the bowl and marinate for at least 8 hours.

Preheat the oven to 350ºF (175ºC). Arrange the wings in one layer on a baking sheet (discard the marinade in the  bowl). Bake for 1 hour, or until the wings are golden. If a lot of juices release during baking, gently pour them off. The wings should not be saucy but should be a little sticky.

Teriyaki Chicken Wings

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