This addictive and easy to make teriyaki chicken wings recipe is perfect as an appetizer for a party, picnic or just at home for an easy snack! (Jump directly to the recipe.)
It’s been five days of chicken wings here at Eat the Love and today, the last day of chicken wings week, had me trying to figure out what I should make. I had a million ideas for recipe but in the end, I decided to make one of my all time favorite wings, teriyaki chicken wings! Sweet and sticky, these wings are the classic party wings for pretty much any occasion.
Now, when I think chicken wings, even though I clearly make and like a wide range of wings, I usually think of teriyaki chicken wings. Maybe it’s that sort of nostalgia I have from when I would order them by the pound at the grocery store deli case in college. Maybe it’s because my friend Ben used to bring them to any and every picnic we had here in San Francisco when I first moved here. Or maybe because they’re just so darn good.
Sweet and sticky, these are the sort of wings that are tasty in any condition, piping hot from the oven, sitting out at room temperature or even cold from the fridge. And they are dead easy to make. Teriyaki sauce itself is pretty easy to make on your own but if you want to cheat, you can always just buy a teriyaki glaze at the store and use that. But I love the clean sharp punchy flavor of the homemade stuff myself. It’s not as sickeningly sweet at the bottled stuff. And in the end, I’m pretty happy that I ended this year’s chicken wings week on my teriyaki chicken wings.
Teriyaki Chicken Wings
By Irvin Lin
These sweet and sticky chicken wings are super easy to make. I sprinkle the chicken with a little seasoning before roasting them, then dip them in a thickened glaze to after they’ve cooked awhile. Finally, I reduce the glaze down even further to punch up the flavor and then coat the final baked chicken in the reduced glazed. The result is the best teriyaki chicken wings you’ve ever had. One thing to note, because the glaze gets reduced so much, you have to use reduce sodium soy sauce. If you use the regular stuff, the sauce will be really salty.
2 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon ground ginger
1/8 teaspoon granulated garlic
2 1/2 pounds chicken wings, broken into flats and drumettes (save the tips for stock or discard)
2 teaspoon minced garlic
2 teaspoon minced fresh ginger root
1 teaspoon vegetable oil
1 cup low sodium soy sauce
1 cup mirin
1/2 cup sake or Shiaoxing Chinese wine or dry sherry
1/2 cup dark brown sugar
1 teaspoon fish sauce
2 teaspoon cornstarch
sesame seeds for garnish
1. Preheat the oven to 425˚F and place a metal wire rack on a rimmed baking sheet. Brush the rack with the vegetable oil.
2. Combine the salt, pepper, ginger and garlic together in a small bowl. Sprinkle half the seasoning over the chicken wings, then flip the chicken wings and sprinkle the remaining half of the seasoning over the other side. Place all the wings on the wire rack.
3. Bake the wings for 35 minutes. In the meanwhile, make the teriyaki sauce by placing the garlic, ginger and vegetable oil in a medium sauté pan. Cook for 1 minute on medium heat until the garlic and ginger start to soften and smell fragrant. Don’t let the garlic burn. Add the soy sauce, mirin, sake, brown sugar and fish sauce to the pan. Continue to cook on medium heat, stirring to dissolve the sugar. Bring to a boil then lower to a rapid simmer. Let the sauce cook uncovered to reduce to about 1 3/4 cup (about 20 to 25 minutes). Pour 3/4 cup of the sauce out of the pan and reserve.
4. Mix the cornstarch with 4 teaspoons of cold water to make a slurry and then pour into the remaining 1 cup of sauce in the pan. Stir and cook over medium high heat until the glaze thickens. Once the wings are done baking, take them out of the oven. Coat the wings by dipping them one at a time in the thickened glaze, dipping and turning to make sure they are completely covered. Place back on the wire rack once they are covered and repeat with the remaining wings. Once all the wings are coated, place back in the oven and cook for an additional 10 minutes or until the edges of the wings start to char and blacken.
5. While the wing are finishing in the oven, pour the reserve teriyaki sauce back into the pan and bring it to boil. Lower to a rapid simmer and cook until it thickens up, about 10 minutes. Turn the heat off one the sauce has thickened to the consistency of maple syrup. It will continue to thicken as it cools. Once the wings are done baking, coat them one more time with the reduced teriyaki sauce by either dipping them in the glaze or brushing the wings with the glaze. Sprinkle with sesame seeds and serve.
Makes enough for 4 to 6 people as appetizers.
I’ve been posting chicken wings recipes all this week! If you like these Teriyaki Chicken Wings, be sure to check out my previous chicken wings recipes from this week:
And checkout some other Japanese recipes from around the web:
101 Cookbook’s Black Sesame Otsu
Simply Recipe’s Miso Glazed Salmon
No Recipe’s Katsudon (Pork Cutlet Rice Bowl)
La Fuji Mama’s Basic Tofu and Wakame Miso Soup
Just One Cookbook’s Beef Udon