I'm an inexperienced cook trying to making teriyaki chicken wings for a party. The wings have been marinating overnight in a sauce that called for 1 tbsp minced ginger. I used 1 tbsp of ground ginger. I got to thinking this morning, that's a LOT of ginger. I looked it up and facepalmed. So, here's my question to you wise and worldly cooking aficionados: If I shake, or even rinse, most of the marinade off, pop the wings in the oven, make the sauce correctly with fresh ginger, reduce it and toss the wings in the reduced sauce 20 minutes before they are done, would it be salvageable? Or will my fellow party-goers get in the holiday spirit by feeling like they are mainlining ginger? Thanks for your help!
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