Baked Shoyu Chicken Wings
(Makes 4+ servings)
Ingredients
- 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)
Cooking Process
- 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.
