Yum! Teriyaki chicken wings are a delicious, slightly sweet and savory treat. Here’s a simple way to make them:
Ingredients
- 2 lbs chicken wings
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- For the teriyaki sauce:
- ½ cup soy sauce
- ¼ cup brown sugar or honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 2 tbsp mirin or rice vinegar (optional for tanginess)
- 1 tsp cornstarch + 2 tsp water (optional, for thickening)
Instructions
- Prep the wings:
Pat the wings dry and season lightly with salt and pepper. - Cook the wings:
- Oven method: Preheat to 400°F (200°C). Arrange wings on a baking sheet and bake for 35–40 minutes, flipping halfway through.
- Pan-fry method: Heat oil in a large pan over medium heat and cook wings until golden and crispy, about 8–10 minutes per side.
- Make the teriyaki sauce:
- In a small saucepan, combine soy sauce, sugar, garlic, ginger, and mirin/rice vinegar.
- Bring to a simmer over medium heat until slightly thickened, about 5–7 minutes.
- Optional: Mix cornstarch and water, then stir into sauce to thicken further.
- Coat the wings:
Toss the cooked wings in the teriyaki sauce until fully coated. - Serve:
Sprinkle with sesame seeds or chopped green onions for garnish if desired. Enjoy warm!
If you want, I can also give a super crispy oven-baked version that tastes almost fried without oil splatter. Do you want me to?
