Teriyaki Wings

Teriyaki chicken wings and Japanese salad on a white plate.

5 from 1 vote

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!

Prep Time10

Cook Time30

Course: Side Dish, Snack

Cuisine: Japanese

Servings: people

Calories: 331kcal

Author: Zen

Equipment

1 Grater
1 Knife and cutting board
1 Stainless Steel pan Dutch Oven
1 heat proof spatula

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

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