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Departure Signature Wing Marinade + Glaze

a plate of food with broccoli


Yield: 1 quart

Shelf Life: 7 days


150 g Ginger (minced fine)

380 g Soy

90 g Rice Vinegar

25 g Sugar


1. Combine all ingredients and mix well.

2. Label, date and store in refrigerator.

3. Let sit overnight prior to using.

4. Marinate chicken for 24 hours, then drain and cook.

(check out our IGTV video to see Chef Gregory Gourdet teach how to prepare our wings at home)


Yield: 1.5 quart+

Shelf Life: 7 days


480 g Palm sugar, shaved

560 g Sugar, white granulated

640 g Water

108 g Garlic, minced fine

160 g Fish sauce

240 g Lime juice, fresh squeezed

17 g Thai chili, thinly sliced

48 g Cilantro, chopped well, including stems


1. Dissolve sugar in water over high heat.

2. Add garlic and simmer (liquids will begin to bubble up!).

3. Add fish sauce, lime juice and chili.

4. Reduce as fast as possible until light and syrupy. Cook to approx. 227 F.

5. Cool sauce in ice bath, add cilantro once cooled.

6. Label, date and store in refrigerator until ready to use.

Click for the full step-by-step recipe @sagerestaurantconcepts Instagram!