Teriyaki Wings
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Teriyaki Wings
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This Easy Teriyaki Wings recipe is a crowd pleaser. The juicy chicken wings are coated in an addictive, sticky, sweet, and savory sauce. QUICK and EASY to cook on the stovetop with a few simple ingredients- perfect for busy weeknight dinners and Super Bowl Sunday!
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Ingredients
For the teriyaki marinade
- 1 lb chicken wings Buy wings that have been separated into drums and flats, as they cook more equally.
- 1-2 cloves garlic minced
- 1½ teaspoon fresh ginger (the grated ginger + the juice)
- 1⅓ Tablespoon sake (20ml) Don't substitute with mirin- it'll be too sweet!
- 1 Tablespoon oil sesame oil or vegetable oil (See Ingredients above.)
- pinch of seasalt
For the teriyaki sauce
- ¾ Tablespoon honey Don't use an expensive honey, as heat kills the nutrients in raw honey.
- ¾ Tablespoon sugar Use light brown sugar or white sugar, not dark brown sugar.
- 1⅓ Tablespoon sake (20ml)
- 1⅓ Tablespoon mirin (20ml) Don't omit this as we need the sugars to create the characteristic teriyaki lustre.
- 1⅓ Tablespoon light soy sauce (20ml) Don't use dark soy sauce or sweet soy sauce.
- 1 teaspoon ginger juice From grating 1-2 teaspoons of fresh ginger.
- 1 teaspoon white rice vinegar Don't use black vinegar.
Garnish
- ½ teaspoon toasted sesame seeds
- 1 sprig Sliced scallions
- 1 Sliced red chili
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Instructions
Marinating the wings
- Prepare the marinade ingredients: grate the ginger, mince the garlic, and mix with the sake and salt. Pour the marinade over the chicken wings, ensuring every wing is all well-coated.
- Whilst the chicken is marinating, juice the remaining ginger. Mix well with the rest of the teriyaki sauce ingredients (honey, sugar, sake, mirin, soy sauce, and vinegar.)
Cook the wings
- Over medium heat, heat the oil in a stainless steel pan. When the oil is just about to smoke, carefully place the chicken wings in a single layer in the pan. (Depending on the size of your pan, you may need to do this in batches.)
- Cover and cook for 4-5 minutes.
- After 4-5 minutes, uncover and check if the wings have browned. If they have, carefully flip the wings (Some of the skin may tear.) If they're not browned yet, cook for 1-2 minutes more (or increase the heat slightly.)
- Cover and cook for 4-5 minutes more (or till the other side is also brown.) Once browned, pour the mixed teriyaki sauce into the pan. (Stir first to disperse the sugar well.)
- Simmer for 13-14 minutes, or till the sauce has thickened, become sticky and coat the wings well. (Refer to the photo under "Step-by-step Instructions" to see what the sauce should look like at the end.)
Notes
- Teriyaki is a delicious sauce that goes with almost everything, from teriyaki salmon, to baked chicken teriyaki thighs. (Clicker for more teriyaki recipes.)
Nutrition Information
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Calories
331kcal
(17%)
Carbohydrates
9g
(3%)
Protein
22g
(44%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
87mg
(29%)
Sodium
462mg
(19%)
Potassium
200mg
(6%)
Fiber
0.1g
(0%)
Sugar
7g
(14%)
Vitamin A
167IU
(3%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 462mg | 19% |
| Potassium | 200mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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