Baked Shoyu Chicken Wings For The BIG Game
Kai Spices Shoyu chicken—from the Japanese tradition but, in keeping with Island tastes, a little oily, a little sweet, a little salty—is one of the Islands’ most popular dishes. My version uses coconut milk in place of oil, mirin in place of sugar, and herbs for more complex flavor. Prepare this with your preferred brand of soy sauce or tamari (a low-wheat soy sauce which is available in gluten-free); I use an organic low-sodium soy sauce. Thighs are commonly used but wings make this dish finger-lickin’ good!
Baked Shoyu Chicken Wings (Makes 4 servings)
- 2 lbs chicken wings
- 1 (15-oz) can of coconut milk
- 1 cup soy sauce
- 1 cup mirin (Japanese sweet rice wine—
- no corn syrup)
- 1 Tbsp sesame oil
- 3 tsp Ka‘iulani Pele’s Fire
- 2 tsp Ka‘iulani Chinese 5 Spice
- 1 to 2 Tbsp garlic, minced
- 1⁄4 cup ginger, minced
- 1⁄2 cup cilantro, chopped (stems finely, leaves roughly)
- 2 stalks green onions, sliced thin (optional)
- Cut wings in half between the large joint. Place wings in a flat baking dish.
- Mix all the marinade ingredients in a bowl except the green onions and pour over wings; cover and marinate overnight, or at least one or two hours (the longer the better).
- Bake in the sauce at 350° F for about an hour.
- Optional: sprinkle green onions on top before serving.
Grilled:
Take the wings out of marinade; pour the marinade in a pot and bring to boil then lower heat and simmer about 5 minutes. Arrange wings on the grill and brush the wings with the marinade every few minutes until wings are cooked.
