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

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 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

Method:

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 350F. 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

Chocolate Bundt Cake

Chocolate Bundt Cake

Chocolate Bundt Cake

Meet chocolate Bundt cake. The lighter version of it, to be exact. Just the right amount of sweetness, lighter than  its regular not-so-light cousin, still moist enough (don’t expect it to be super moist though) and delicious. I’ve made this cake several times already – always a hit with the family. The recipe is open to your imagination too. Love walnuts? Add some to the batter. Love chocolate? Add  chocolate chips. Enjoy and have a wonderful weekend, guys.

Chocolate Bundt Cake

Getting the cake batter ready.

Chocolate Bundt Cake

My Bundt pan is a bit big for the amount of batter I have, but,  it worked just fine and it’s all that matters.

Chocolate Bundt Cake

The cake is ready!

Chocolate Bundt Cake

Slice it and enjoy. Look at those crunchy walnuts! Love them in the cake.

Chocolate Bundt Cake

Chocolate Bundt Cake
Adapted from Cooking Light, January 2002 (original recipe by Alice Medrich)

A few notes before we begin baking.

1. Once, when I didn’t have espresso powder at hand, I simply omitted it. Added chunks of walnuts (big pieces!) instead. Another time, I had the espresso and used it. You can use the walnuts in both variations. I personally love the crunch they add to the cake. In both cases I increased the amount of sugar a little, as it is a bit bland with the suggested original amount.

2. The original recipe calls for drizzling the cake with chocolate syrup before serving. I go without it. Just a light dust of powdered sugar is great for me. Your decision, of course.

3. The recipe calls for using a small 6-cup Bundt pan or a 9-inch round baking pan. I used a standard size 9-cup Bundt pan instead. Worked perfectly fine.

Ingredients:

1 cup all-purpose flour
1 +1/4 cup granulated sugar
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened at room temperature
2 large egg whites, at room temperature
1 large egg, at room temperature
1/2 cup 1% low-fat milk
2 teaspoons instant espresso granules (you can omit if not available)
1 +1/2 teaspoons vanilla extract
1/3 cup chunks of walnut (keep them big for crunch; can substitute with chocolate chips)
Cooking spray, for greasing the Bundt pan
Powdered sugar, for dusting

Method:

Preheat the oven to 350°F.

Lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk.

Add the butter, egg whites, and egg. Beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add the milk, espresso granules, and vanilla; beat 1 minute. Add the walnuts and stir to combine. Pour the batter into a 6- or 9-cup Bundt pan (or a 9-inch wound baking pan) coated with cooking spray.

Bake on the middle rack of the oven for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pan 10 minutes. Remove from the pan. Allow to cool completely on a wire rack then dust with powdered sugar.

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