By Heather McPherson, Food Editor
8:39 PM EDT, May 7, 2013
“Mad Hungry Cravings” by Lucinda Scala Quinn is the latest work from the guru of real family meals. The author is the executive food editor of Martha Stewart Living Omnimedia and mother of three boys. Scala Quinn is an expert at keeping the family involved in the meal-making process. A trip to the grocery store can be a learning experience for little ones and setting the table and cleaning the dishes involve family members in specific and important ways. And she encourages all parents to not miss out on the gifts of sitting at home with your family around the dining-room table. Here is her recipt for Teriyaki-Glazed Wings. My other favorite recipes include Spinach Zucchini Lasagna and Lamb Chops Bathed in Greek Herbs.
Yield: 4 servings
2/3 cup low-sodium soy sauce
1 1/3 cups sake or dry white wine
1/4 cup mirin
1 (1-inch) piece ginger, peeled and minced
2 garlic cloves, minced
2 tablespoons sugar
2 pounds whole chicken wings
1 tablespoon vegetable oil
1/2 teaspoon coarse salt
1. Preheat the oven to 375F with a rack in the center position.
2. For the glaze, combine the soy sauce, sake, mirin, ginger, garlic, and sugar in a small saucepan and boil until reduced to 1/2 cup, about 15 minutes. Transfer to a bowl and let cool to room temperature.
3. Toss the wings with the oil and salt in a bowl and transfer to a rimmed baking sheet. Bake for 30 minutes, then brush generously with the glaze. Bake for 15 minutes, basting and turning every 5 minutes until the wings look caramelized.
Source: Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn (Artisan Books). Copyright © 2013.
Copyright © 2014, Orlando Sentinel