Teriyaki glazed confit wings
These chicken wings are sticky sweet and tender, and can be an accompaniment for a main dish or an appetiser. Minimise preparation time in your professional kitchen by using KNORR Professional Teriyaki Paste.
Ingredients
For the Confit Wings:
-
Chicken wings(cut in half) 960 g
-
Vegetable oil 700 ml
-
Ginger (sliced) 40 g
-
Garlic cloves 30 g
-
Star anise 6 g
For the Teriyaki Glaze:
-
Water 50 ml
-
Mirin (rice wine) 50 ml
To Finish and Serve:
-
Spring onions 15 g
-
Coriander 8 g
-
Red Chillies 6 g
-
Sesame seeds 5 g
Preparation
-
For the Confit Wings:
- Preheat oven to 140°C.
- Slice the ginger.
- Place the Chicken wings, sliced ginger, garlic cloves, star anise, in a deep semi gastronome tray.
- Cover with the vegetable oil.
- Place a sheet of greaseproof paper on top to ensure the wings remain submerged and cover with foil.
- Place in the preheated oven for 3-3 ½ hours or until the wings are tender and almost falling apart.
- Remove the cooked wings from the tray taking removing any excess oil and cool.
-
For the Teriyaki Glaze:
- In a pan combine the KNORR Teriyaki Marinade, mirin and water and bring to a boil.
-
To Finish and Serve:
- Heat oven to 190°C.
- Place the chicken wings on a lined gastronome tray and roast for 15-20 min. until golden and crispy.
- Brush the teriyaki glaze onto the wings thoroughly coating them.
- Roast for an additional 10 min. remove from the oven then brush with the remaining glaze.
- Garnish with sesame seeds, chopped coriander, chilli and spring onion.
