Ginger-Glazed Chicken Wings

Teba Niku no Shōga Yaki

Preparation info

  • Makes


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Served hot or cold these zippy, finger-licking-good chicken wings are a great addition to a buffet or picnic.


  • 6–8 meaty chicken wings
  • ¼ cup soy sauce
  • 2 tablespoons sa


Rinse and pat dry the chicken wings, then hook the tip of each under its own base to keep it flat and to keep it from opening up when cooking. Place the wings in a glass or ceramic container large enough to accommodate them in a single layer.

In a small saucepan, combine the soy sauce, both the regular and the syrupy rice wines, and the sugar. Stirring until the sugar is completely diss