I love wings! Hot wings! Teriyaki wings! Breaded or Buffalo - Wings Wings Wings! And they're so quick to throw together for the playoff games. For me, it's all about the glaze, the sauce, the sticky fingers that just begged to be licked. That brings me to my all time favorite glaze. This can be used as a marinade as well as a sauce for chicken, fish, pork and even stir-fry!
1 TBS Olive Oil
2 TBS Minced Garlic
2 Inch "Finger" Fresh Ginger, peeled and grated
1 Cup Chicken Stock
1 Cup Dark Brown Sugar
2 Cups Crushed Pineapple in juice (or 20 oz can)
1/2 Cup Raw Honey
1/4 Cup Soy Sauce
1/2 Cup Orange Juice
1 TBS Corn Starch
In a heavy sauce pan, saute garlic in olive oil for three minutes on medium high heat. Add ginger and saute another two minutes. Into a food processor or quality blender add chicken stock, brown sugar, crushed pineapple, honey and soy sauce and blend/process until smooth. Whisk the blended ingredients into the garlic & ginger mixture in the sauce pan and bring to a boil. Reduce heat to simmer and continue cooking until it reduces volume by a third.
Whisk corn starch into the orange juice and then whisk it into the mixture until it thickens. Store in a glass or non-reactive container.
This old glass jar is perfect for this amount of glaze and it's narrow and tall and finds a spot in my refrigerator easily. You will notice that I only store food in glass or stainless steel containers. It's so much healthier than plastic :)