Community Pick
Japanese Chicken Drumettes
photo by Crafty Lady 13
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 1 lb chicken drummettes
- 1 cup sugar
- 1 cup soy sauce
- 1 cup red wine
- sesame seeds, toasted
- parsley
directions
- Rinse off chicken.
- Combine all ingredients, except chicken, and bring to a boil. Leave on a low boil for 15 minutes.
- Add in chicken drummettes. Let boil for one hour or more until it all thickens and becomes sticky.
- Then let it stand for about ten minutes and then refrigerate.
- Can serve warm or cold(I have had them both ways and either way is good).
- Sprinkle with sesame seeds once arranged on platter and garnish with parsley.
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Reviews
-
I made this last night and it came it DELICIOUS!!! It was my first attempt at making this and I was surprise how simple it was to make. However, I noticed that the recipe suggested 1lb of chicken, I think the sauce could've easily accommodate 2lbs of chicken wings. <br/><br/>I altered the recipe a bit. I used Low-Sodium Soy Sauce instead of regular, and used 3/4 of a cup instead of the suggested 1 cup of soy-sauce. Next time I'll reduce it to 1/2 cup of soy sauce for 1lb...unless I'm making 2lbs of chicken wings then I'll use 3/4 of a cup. <br/><br/>Remember after you bring the sauce to a boil and turn it to a low boil, continue to simmer the chicken in the sauce in the low boiling heat for an hour and the sauce will thicken nicely =p.
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I made these little wings, (along with another wing recipe), for the football games yesterday (both being great). These were so very yummy! I can honestly say that I never made wings using this method. Fabulous! So super easy to make, very basic ingredients, and soooo little clean-up. We loved them. I used one of those single serving size bottles of cheap Merlot... and it worked just fine. Using another reviewers advice, I also cut the sugar down to 3/4 cup and I skipped the sesame seeds and parsley. (I'm sure it would have made them look prettier, but we didn't miss 'em. If I make these for our neighborhood Christmas party this year, I will definitely add them). Thanks for posting a simple and tasty wing variation. I have it saved. (Made for PRMR)
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I made this for an annual Christmas party and it was a hit. Everyone devoured them in minutes from arriving and putting them on the table. The taste is similar to a teriyaki sauce. I think it is a cross between teriyaki and chicken adobo. This recipe is super simple to make. I used a two-buck Chuck wine (Charles Shaw Merlot from Trader Joes grocer) and regular white granulated sugar and Kikoman soy sauce. I actually made 6 pounds of wings and did 4 1/2 cups of each ingredient (wine, sugar and soy sauce). I don't think I needed to use 4 1/2 cups of each ingredient for the amount of wings/drumettes I cooked. I ended up with way more sauce. I boiled the chicken for about 40 minutes, pulled them out and brought the remaining sauce to a boil until it thickened and plunged the chicken back in the sauce to get a second coating. Next time I make this for the 6 pounds of wings/drumettes, I will just use 2 -3 cups of each ingredient. This is really a fool-proof recipe and the measurements are easily tweekable to the amount of chicken you have. This is definitely my go to wings recipe! I just love it!
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RECIPE SUBMITTED BY
diner524
Trinity, 48
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