Teriyaki Chicken Wings
User Reviews
5
Teriyaki Chicken Wings
Description
Teriyaki Chicken Wings start with drumettes and flats seasoned with salt and pepper, then marinated in a combination of soy sauce, garlic, ginger, and sesame oil for at least an hour. The marinade infuses the wings with a balanced blend of savory and aromatic flavors.
After marinating, the wings are baked at 350°F for about 50 minutes until thoroughly cooked. Meanwhile, a sauce is prepared by sautéing garlic and ginger in olive oil, then adding soy sauce, pineapple juice, mirin, and brown sugar. Cornstarch mixed with water is stirred in to thicken the sauce to a syrup-like consistency.
The baked wings can be tossed or brushed with the teriyaki sauce before serving. The sauce adds a glossy, mildly sweet tang that pairs well with the tender and savory baked wings. Garnishing with sesame seeds adds a subtle nutty crunch and visual contrast.
For best results, marinate the wings for several hours or overnight to deepen flavors. The sauce can be made a day ahead and reheated. Serve the wings hot from the oven for optimal texture and taste, perhaps alongside rice or a fresh salad.
Ingredients
- 2 lbs chicken wings drumettes and wingettes (flats) only
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoon garlic minced, divided (1 tablespoon for the marinade and 1 for the sauce)
- 2 tablespoon ginger fresh, minced, divided (1 tablespoon for the marinade and 1 for the sauce)
- 1 cup soy sauce divided, ½ cup for marinade and ½ cup for sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- ¼ cup pineapple juice
- ½ cup mirin
- ¼ cup brown sugar
- 1 to 2 tablespoon cornstarch
- sesame seeds for garnish
Instructions
- Season the wings with salt and pepper.
- In a large bowl, stir together the garlic (1 tbsp), ginger (1 tbsp), soy sauce (½ cup) and sesame oil.
- Add the seasoned wings and turn to fully coat.
- Transfer to a wide dish, cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat oven to 350°F.
- Remove the chicken wings from the marinade and place on a large rimmed baking sheet, preferably on a baking rack.
- Bake for 50 minutes.
- Meanwhile, heat the olive oil in a medium saucepan over medium-high heat.
- Add the garlic (1 tbsp) and ginger (1 tbsp) and saute until soft, about 2 minutes.
- Add the soy sauce (½ cup), pineapple juice, mirin and brown sugar. Bring to a boil then reduce heat to medium.
- Make a slurry by adding the corn starch in a small bowl and add 1 tablespoon of cold water. Stir until combined.
- Add the cornstarch slurry to the sauce and cook until reduces to the consistency of syrup. About 10 to 15 minutes. Cover and reserve until the wings are done baking. Add more slurry if thicker sauce is desired.
- Remove the wings from the oven and increase the temperature to 425°F.
- Pour half of the sauce into a large bowl and carefully add the wings to the bowl and gently stir to coat.
- Place the wings onto the baking sheet, put them back into the oven, and bake for another 10 to 15 minutes. Wings should start to brown a little on the edges.
- Remove from the oven and coat with the remaining sauce with a small brush.
- Plate the wings and then sprinkle sesame seeds over the top. Serve at once.
Notes
- Look for drumette and flat sections of wings, often labeled 'party wings' in stores.
- Marinate wings for several hours or overnight to maximize flavor absorption.
- Mirin can be substituted with Japanese sake or sweetened white wine made with sugar.
- The teriyaki sauce can be prepared up to a day ahead and reheated before serving.
- Serve wings freshly baked and hot to maintain tenderness and sauce glaze.
- Optional garnish with snipped chives enhances color and fragrance besides the sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 2791mg | 116% |
| Potassium | 298mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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