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Gallery Teriyaki Chicken-Wing and Vegetable Skewers Credit: Bryan Gardner Recipe Summary prep: 50 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1/2 cup low-sodium soy sauce 1/4 cup mirin 1/4 cup sake 2 tablespoons sugar 2 teaspoons grated peeled fresh ginger (from a 1-inch piece) 2 teaspoons grated garlic (from 2 cloves) Coarse salt and freshly ground pepper 8 whole chicken wings (about 1 3/4 pounds) 1 Japanese eggplant, cut into 3/4-inch rounds 1 bunch scallions (about 8), white and light-green parts only, cut into 3-inch pieces 8 shiitake mushrooms, stems removed 16 shishito peppers 2 bunches enoki mushrooms (3 1/2 ounces each), woody bottoms removed, cut crosswise into 1 1/2-inch pieces 3 slices bacon, halved crosswise, then lengthwise 12 ounces thick asparagus, trimmed and cut into 3-inch pieces Safflower oil, for brushing Toasted sesame seeds, lemon wedges, and flaky sea salt, such as Maldon, for serving...