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:
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Chicken wings(cut in half) 960 g
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Vegetable oil 700 ml
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Ginger (sliced) 40 g
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Garlic cloves 30 g
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Star anise 6 g
For the Teriyaki Glaze:
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Water 50 ml
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Mirin (rice wine) 50 ml
To Finish and Serve:
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Spring onions 15 g
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Coriander 8 g
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Red Chillies 6 g
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Sesame seeds 5 g
Preparation
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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.
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For the Teriyaki Glaze:
- In a pan combine the KNORR Teriyaki Paste, mirin and water and bring to a boil.
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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.
