Teriyaki Chicken Wings

This week, it’s all about the Super Bowl! 

As a chef, there’s nothing better than serving people good food. Sounds cliché, but it’s why we become chefs-the first bite reactions, the smiles and the complements that the guests loved the food. I’ll avoid politics, but I will make the blanket statement that food is one thing that unites us all. The science, beauty and art of food and hospitality are why we become chefs. Every great chef strives to serve perfect and delicious food. We welcome you into the restaurant (our second home) to serve up the best hospitality, food and service we possibly can. It’s why the chef community is so tight-knit and unique. Food is the single item that brings us all together. It’s why I love holidays that are so food focused-Christmas, Chinese New Year, Fourth of July and the New England Patriot’s final game of the season- the Super Bowl. Only kidding, but also- Go Pats! 

To be fair, I really do love the Super Bowl. It’s equal part food and sports. The camaraderie, team alliances and menus are just some of the reasons I love it. But, one of the best reasons to love the Super Bowl is the assortment of finger food. The crunchy fried, golden brown and delicious bites that make their way onto a Super Bowl menu are always my favorites. Even as a chef that maintains a healthy lifestyle, there are few things better than the salty, crunchy, golden delicious French fry, piece of fried chicken or fried fish. That first bite of piping hot crunchy goodness, seriously, there’s nothing better. I’m also here to tell you that while regular wings are always great you can also achieve this same bite without actually using a fryer. Today’s recipe features Teriyaki Chicken Wings cooked in an air fryer. While you don’t have the crunchy coating on the outside, these taste just as good and have no oil. Pretty amazing huh? 

One of my favorite tricks is utilizing the marinade as the basting liquid too. Here, you’ll make the marinade, add the wings and then reserve the liquid to use again. It’s a great trick to not waste ingredients and create a good flavor bomb. A win-win in my book! If you don’t have an air fryer, you can definitely bake these off in the oven. Follow the same instructions, but make sure you check the temperatures of the wings, you may have to bake them a tad longer. Bonus is either way you cook the wings (air fryer or oven) you’re eating a healthier and tasty chicken wing. Becca, my PR/Marketing guru is here to give you a few more nutrition tips and tricks!

Notes from Becca
Thanks Chef! I love that this recipe is so simple, but so darn good, like sauce sticking to your fingers good. While you may be thinking that the only nutritionally relevant item here is that the wings are not fried and therefore have less fat, in which case- you are right. But, you haven’t seen the recipe yet and therefore we have another nutrition trick to reveal. Here, the soy sauce is utilized as the salt rather than seasoning the wings with salt and pepper beforehand. I love this trick because not only are you using less salt and therefore decreasing your sodium intake, you’re also adding flavor too. When it comes to food and nutrition, it’s always about that fine balance-the food should taste good and be good for you. This recipe provides a delicious take on chicken wings with a lower sodium and fat content compared to your standard wing recipe. Add this to your Super Bowl menu and show us your final product by tagging us on social media- @SimplyMingTV and #EatWellWithMing

Oh, and Go Pats :)

Eat Well with Ming: Garlic and ginger are fantastic aromatics and are great sources of antioxidants. Did you know Hippocrates was thought to have prescribed garlic for various illnesses? He was also known to promote garlic as an aid for respiratory issues, parasites, poor digestion and fatigue. Today, studies even suggest that very high garlic intake may be protective against certain gastrointestinal cancers. Ginger on the other hand is thought to help with inflammation and is known to help combat nausea. Did you know that the compounds in ginger increase saliva and digestive juice production, which is thought to calm the stomach? 


Teriyaki Chicken Glazed Wings
1 tablespoon sambal
½ cup soy sauce
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon sesame
1 bunch scallions, reserve ½ greens for garnish
1 pound chicken wings
3 tablespoons rice vinegar
2 tablespoons toasted sesame seeds 

1.    Mix together the sambal, soy sauce, garlic, ginger, sesame oil and scallion whites. 
2.    Add the wings and marinate in the refrigerator for at least one hour. Remove the chicken wings from marinade, and place wings in the air fryer basket. 
3.    Pour marinade into saucepot and set aside. 
4.    Heat the air fryer to 380F and cook for 22 minutes. 
5.    While the wings are cooking, add the rice vinegar to the marinade and bring the liquid to a boil over medium heat. Allow boiling for 2 minutes and reduce to a simmer. 
6.    Once the air fryer time has gone off and the wings have cooked for 22 minutes, remove the basket, and brush the marinade onto the wings making sure to coat them well. Place the basket back in the air fryer, increase the heat to 400F and cook until they are golden brown and delicious about 6 minutes, keeping an eye out so they don’t burn. 
7.    Remove from the air fryer, place on serving platter, garnish with scallion greens and toasted sesame seeds and serve. 


Rebecca Noren