Chicken Wings are the go-to appetizer and party food at our house. I know whenever I make these, everybody is going to be happy! I have even been known to serve these Umami chicken wings along side of Hawaiian Haystacks. Over the years I’ve learned to make a lot more wings than I think we’ll need, because undoubtedly everyone will go back for seconds! Since the ingredient list for the marinade is only 5 ingredients and the wings are baked in their own marinade, it doesn’t get much easier. They turn out perfectly tender and flavorful every time. My favorite ingredient to use, which gives the chicken wings a Far Eastern inspired flavor, is Taste #5 Umami Spiced Garlic Puree. It has all of the flavor I need in one easy-to-use paste. There are several other Umami seasonings, but the Umami Spiced Garlic Puree is the perfect flavor combination for my  baked chicken wings.
Why is it called Taste #5? “Umami” is Japanese for “pleasant, savory taste.” It is considered the fifth taste sensation after sweet, bitter, sour and salty. It’s almost indescribable as it is a combination of savory flavors, but once you taste it, I’m positive that you’ll love it as much as I do.
Taste #5 Umami Spice Garlic Puree, which comes in a tube, can be found in Albertson’s stores or online.
Let’s get started with the recipe, shall we?
Trim the excess fat from a dozen chicken wings (I like to use the “drummettes”) and place them in an 8″ square pan. Then make the delicious marinade.
1/2 cup soy sauce
1/2 cup pineapple juice
1/2 cup water
1/3 cup brown sugar, packed
1 1/2Â teaspoons Taste #5 Umami Spiced Garlic Puree
Whisk the ingredients together in a small bowl and pour over the trimmed chicken wings.
Cover and refrigerate several hours or overnight.
You will bake the wings right in the marinade in the pan so don’t discard the marinade!
Cover the pan with foil and bake in a 325° oven for 45 minutes. Carefully remove the foil (watch out for steam!) and continue to bake uncovered another 30 minutes. (By the way, your house will smell amazing!) Remove the wings from the hot marinade using tongs and serve. I like to reserve the hot marinade because it is delicious served over hot steamed rice along with the wings!
Garnish with sliced green onions and sesame seeds.
This is a sponsored conversation written by me on behalf of Taste #5 Umami. The opinions and text are all mine.