teriyaki chicken wings with wedge salad

Chicken wings have never tasted this delicious thanks to a syrupy teriyaki glaze. There’s just enough fragrant ginger and sweet mirin to balance out the...

By: Anna Decker / 02/29/2016

What we send: 2 lb chicken wings and drumettes 0.75 oz fresh ginger 2 cloves garlic 3 oz gluten0free tamari 2 oz mirin 1.25 oz spreadable goat cheese (Vermont Creamery) 2 oz sour cream 20 oz iceberg lettuce 1 scallion olive oil coarse salt sugar freshly ground black pepper

Equipment: rimmed baking sheet grater or microplane medium saucepan baking dish Recipe steps:


Roast chicken

Preheat oven to 425°F. Toss wings and drumettes with 1 tablespoon oil on a rimmed baking sheet. Season with 1 teaspoon salt. Bake until cooked through, about 20 minutes.


Combine glaze

Meanwhile, peel and finely grate or chop ginger and garlic. Combine ginger, garlic, tamari, mirin, and 1½ tablespoons sugar in a medium saucepan.


Make glaze

Place saucepan over medium heat and bring to a simmer. Let simmer until reduced and thickened to ⅓ cup, about 10 minutes.


Add glaze

When chicken is cooked, transfer to a baking dish, leaving any juices behind and toss with reduced glaze. Bake chicken until browned, about 10 minutes. Turn chicken oven and brown on the other side, about 5 minutes. Remove from oven.


Make dressing

In a bowl whisk together goat cheese, sour cream, 1 tablespoon oil and 2 tablespoons water. Season with salt to taste.


Dress salad

Cut lettuce in half through the core, then each half in half through the core again to make 4 wedges. Place on a platter and drizzle with dressing. Finely chop scallion and sprinkle on top with plenty of ground pepper. Enjoy!

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