Teriyaki Wings

Name: Teriyaki Wings
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Yield: 6 serving
Ingredients: 2 pounds chicken wings; 1 teaspoon kosher salt; 1 pinch black pepper; 2 tablespoons baking powder; Vegetable oil; 1 ¼ cups water; ¼ cup soy sauce; ¼ cup light brown sugar; 2 tablespoons honey; 1 large clove garlic; ½ teaspoon ground ginger; 2 tablespoons cornstarch; Sesame seeds; ranch or blue cheese dressing; carrots and celery

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Prep Time
15 mins
Cook Time
15 mins
Chilling Time
2 hrs
Total Time
2 hrs 55 mins
Servings
6
Calories
403 kcal
Course
Appetizer

Teriyaki Wings

Iris Hanson

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Teriyaki Wings are chicken wings deep-fried to golden perfection, smothered in a tangy, savory homemade teriyaki sauce.

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Ingredients

Servings

2 pounds chicken wings, wings and drummies are okay
1 teaspoon kosher salt
1 pinch black pepper
2 tablespoons baking powder
Vegetable oil, for frying

Teriyaki Sauce

1 ¼ cups water, divided
¼ cup soy sauce
¼ cup light brown sugar, packed
2 tablespoons honey
1 large clove garlic, minced
½ teaspoon ground ginger
2 tablespoons cornstarch
Sesame seeds, for garnish
ranch or blue cheese dressing, for dipping
carrots and celery, for serving

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Instructions

Place a wire rack on top of a large baking sheet. Pat the chicken wings dry and place them on the wire rack. Refrigerate the wings, uncovered, for 1-2 hours.
When ready, in a large mixing bowl, combine the chicken wings with kosher salt, black pepper, and baking powder.

Frying in Oil*

Fill a large pot with vegetable oil until it reaches halfway up the pot*. Heat the pot until the oil reaches 375°F, using a thermometer to check the temperature. While the oil is heating, set a wire rack on top of a baking sheet.
Working 2-3 wings at a time to maintain the oil temperature, add the wings to the hot oil and fry for 6-8 minutes, or until crispy and golden brown.
Carefully remove the wings from the oil and place them on the wire rack.
Bring the oil temperature back up to 375°F. Once hot enough, place the fried wings back into the oil for an additional 2 minutes. Remove from the oil and set on the wire rack to drain.

Sauce

In a medium saucepan over medium heat add 1 cup water, soy sauce, brown sugar, honey, garlic, and ginger.
In a small bowl, create a slurry by whisking together the remaining water and the cornstarch. Add the slurry to the saucepan and whisk. Continue to heat until the sauce begins to thicken and reduces by half (30-40 minutes).
Toss the cooked wings into the sauce and mix until coated on all sides. Garnish with sesame seeds.
Serve wings with celery and carrot sticks, as well as ranch or blue cheese dressing for dipping.

Notes

* Air Fryer and Oven Instructions:
For crispy chicken wings without deep frying, make the wings in your air fryer. It is a healthier alternative to frying wings in oil, plus it’s an easy clean-up. Another bonus is that you can get more wings made at a time, depending on the size of your air fryer. After the wings have been coated in the salt and pepper mixture, place them into the basket of your air fryer. Cook at 400°F for 20-25 minutes, or until golden brown and crispy, flipping them halfway through. Cooking times may definitely vary depending on your air fryer, how many wings you cook at a time, and the size of the chicken wings. Then, don't forget to coat the cooked wings in the teriyaki sauce and garnish with sesame seeds.
Another delicious alternative to deep-frying wings is to bake them in the oven. First, line a baking sheet with parchment paper. Next, place the seasoned wings onto the lined baking sheet. Bake at 425°F for 40-50 minutes, or until crispy and golden brown, flipping halfway through. After baking the wings, toss them in the teriyaki sauce, garnish with sesame seeds, and serve.