Teriyaki Chicken Wings

Teriyaki Chicken Wings have a delicious balance of umami, sweet and savory flavors. They are crispy on the outside and tender inside, so these wings will be a big hit at any party, family dinner or game day. These wings are sticky and flavorful, with a homemade teriyaki that perfectly coats each one, so this easy-to-follow chicken wing recipe will elevate your game!

Ingredients:

Chicken Wings

• 12-14 chicken wings (about two pounds)
• Olive oil 1 tablespoon
• To taste: salt and pepper
• Garlic powder, optional: 14 teaspoon

Teriyaki Sauce

• Half a cup of low-sodium soy sauce
• 1/4 cup of water
• 1/4 cup brown sugar (packet)
• Honey 2 Tablespoons
• Use 2 tablespoons of rice vinegar.
• Sesame Oil 1 Tablespoon
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger (or 1 teaspoon of ground ginger)
• Cornstarch, optional (for thickening).
• Pour the cornstarch slurry, 1 tablespoon of cold water
• Sesame seeds for garnish
• Green onions chopped (for garnish).

Instructions:

1. Preparation of Chicken Wings

• Preheat your oven to 200degC (400degF). Preheat your grill to medium heat if you are grilling.
• To ensure crispy skin, pat the wings with paper towels.
• Sprinkle the wings with garlic powder, salt and pepper (if you are using them). They will crisp up better in the oven or grill.

2. The chicken wings can be baked or grilled:

• Bake the wings using parchment paper or a rack, so air will circulate, and the wings will cook evenly.
  • The wings should be baked in a preheated oven between 30-35 minutes. Flip the wings halfway through the baking time until golden brown and crisp. Measuring the internal temperature with a meat probe should result in 165degF.
• Grilling method: Place the wings seasoned on the grill that has been preheated, then grill the wings on the grill for 20-25 mins, rotating them occasionally until the meat is cooked and the skin has become crispy, so make sure that the internal temperature is 165degF.

3. How to make Teriyaki Sauce

• Prepare the teriyaki while the wings are cooking.
  • Combine the soy sauce with water, honey, brown sugar and rice vinegar in a medium-sized saucepan, then add garlic, ginger, sesame seed oil, and garlic. Stirring occasionally, bring the mixture to a gentle simmer on medium heat. The sauce will thicken slightly and dissolve the sugar.
  • Mix the cornstarch and 1 tablespoon of cold water into a slurry if you want a thicker sauce. Stirring constantly, add this slurry to the sauce simmering on the stove, then continue stirring until it reaches the desired thickness (about 2-3 min). Remove the sauce.

4. Toss wings in Teriyaki sauce:

• After the wings have been cooked, could you put them in a big bowl?
• Pour the warm sauce over the chicken wings and gently toss the wings to cover them completely. You can add more sauce if you want your wings to be extra saucy.

5. Serve:

• Arrange the chicken wings teriyaki on a platter. For a stunning presentation and added flavor, garnish with chopped green onions and sesame seeds.
• Serve the wings as soon as they are still hot. Serve them with extra teriyaki or rice for a complete meal.

Tip and variations:

• Crispier Wings: For extra crispy wings, broil the wings for 1-2 additional minutes after baking. Keep an eye on the wings to prevent them from burning.
• Grill Option: To add a rich, smoky taste to the wings, grill them. To prevent the wings from charring, keep the heat at medium-high and turn them over.
• Add a teaspoon or two of chili paste or flakes to your teriyaki if you want a little spice in the sweet sauce.
• Prepare ahead: The teriyaki can be prepared in advance and stored in an airtight container for up to a week in the fridge. For a deeper flavor, you can marinate your wings in the sauce for up to two hours.
• Alternative Proteins: To add a new twist to the recipe, you can use boneless chicken thighs. You could also try tofu as a vegetarian alternative. The teriyaki is also great with other proteins.
• You can also cook them in an air fryer for a quicker, healthier option. Set the air-fryer to 375degF and cook the chicken wings in batches for 18-22 mins, turning them halfway.

Nutritional Information per serving (4 wings)

Note: The nutritional values listed are approximations and can vary depending on the specific ingredients used.

• Calories: ~250
• Protein: 20g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 0g
• Sodium: 780mg

Why you’ll love these Teriyaki chicken wings:

Teriyaki Chicken Wings combine sweet and savory flavors with a flavorful, sticky coating. Each bite is irresistible. These wings are perfect for any occasion. The crispy skin, combined with the tender chicken and the sweet-tangy teriyaki glaze, makes them irresistible. These wings are perfect for parties, appetizers, and main dishes. These wings are easy to make, have a lot of flavor and will impress your guests!