Teriyaki Chicken Wings – simply homemade

by admin

This Teriyaki chicken wings are crispy on the outside and juicy on the inside. Marinated in ginger soy sauce and glazed with teriyaki, they have so much flavor.

If you love teriyaki, you should try our Teriyaki Grilled Chicken and Teriyaki Grilled Salmon.

Table of contents

recipe details

I love these Teriyaki Chicken Wings because they have such great flavor and are really easy to make. Whether you’re making them for a party or just serving them to the family, this is the recipe you’ll want.

  • TASTE GOOD: With a mix of sweet and salty, these wings have a great taste. The ginger and garlic in the marinade make the teriyaki sauce a special highlight.
  • TEXTURE: These chicken wings are grilled until they are crispy on the outside and still juicy on the inside. The thick teriyaki sauce spread on top is gooey and delicious.
  • TIME: This recipe takes about 2 hours and 35 minutes, but those 2 hours are reserved for marinating.
  • EASE: This is an easy-to-prepare dish. The marinade is used for the sauce, so it’s pretty easy.

what you will need

Ingredients for Teriyaki Chicken Wings: Chicken wings, olive oil, salt, black pepper, brown sugar, soy sauce, garlic cloves and ginger.

Ingredient Notes

  • Chicken wing- This recipe uses skin-on-bone chicken wings. You can use the drumettes, the wingettes, or both.
  • Olive oil- The marinade ensures that the chicken wings do not stick to the grill.
  • salt and black pepper– To flavor the marinade.
  • Soy sauce- This will add a salty umami flavor to the marinade and sauce.
  • Garlic cloves- These are pressed and added to the marinade.
  • Ginger- This is grated and also added to get a warm and fiery taste.
  • Brown sugar- This will add some sweetness to the chicken wings to contrast with the saltiness.
  • cornstarch– This thickens the marinade into a sauce.
  • spring onions and sesame seeds– For garnish.

Add-Ins and Substitutions

  • bake them- You can also bake these teriyaki chicken wings in the oven at 200 degrees Celsius for 40 minutes to get them nice and crispy.
  • add pineapple juice- For a lemony twist and a little extra sweetness, add pineapple juice to your marinade.
  • replace honey- Instead of brown sugar, you can also use honey as a sweet element in your sauce. You can also use both.
  • add hoisin sauce- Hoisin sauce has a rich, salty, and slightly sweet flavor that pairs really well with teriyaki. Add it to your marinade and sauce for extra flavor.

How to make teriyaki chicken wings

  • Make the marinade. In a small bowl, combine olive oil, salt, black pepper, soy sauce, crushed garlic, grated ginger, and brown sugar.
  • Marinate the wings. Place the chicken wings in a gallon-sized ziplock bag and pour the marinade over the wings. Seal the bag and massage the sauce into the chicken. Let it marinate in the fridge for at least 2 hours.

Pro tip: I recommend laying the bag flat so the marinade spreads evenly as you marinate.

Steps to Prepare Teriyaki Chicken Wings: Make the marinade by whisking together the oil, spices, soy sauce, garlic, ginger and brown sugar, then place in a ziplock bag with the chicken and allow to marinate.
  • Preheat the grill. Preheat the grill to medium-high heat (400 degrees F). Then grease the grill grates with oil.
  • Cooking Chicken Wings –Using tongs, place the marinated chicken on the hot grill. Flip the chicken wings every 5 minutes for a total of about 25 minutes or until the internal temperature of the chicken is at least 170 F°.
  • Make the sauce. While the chicken is grilling, place the remaining marinade in a saucepan and add the cornstarch. Let the sauce simmer evenly to cook off any raw meat juices.
  • Glaze the chicken wings. Now, in the final minutes of grilling, brush the sauce over the wings to give them more stickiness and teriyaki flavor. Serve warm with a side dish or spring onions and sesame seeds.
Steps to prepare teriyaki chicken wings: Grill the chicken wings, then add cornstarch to the marinade and simmer until thickened, then brush with the chicken wings on the grill.

recipe tips

  • Massage the marinade into the chicken. Make sure to cover all wings with marinade by massaging the bag and then laying it flat to ensure even distribution.
  • Oil the grill grates You don’t want the wings to stick to the grill and tear. Therefore, grease the cooking grates so that the chicken turns easily.
  • Flip the wings every 5 minutes while cooking. You don’t want them to burn or overcook on one side. Therefore, turn the wings every 5 minutes within 25 minutes.
  • Add the sauce at the end of the cooking time. In the last few minutes of cooking, brush the teriyaki sauce with it so it cooks into the wings and thickens even more.

FAQs

How do you thicken teriyaki sauce for wings?

The secret to thickening the teriyaki sauce for your chicken wings is cornstarch. Adding cornstarch to the sauce during cooking will thicken the marinade and result in a smooth, thick sauce.

Can you marinate teriyaki chicken for too long?

Yes, you can over-marinate teriyaki chicken. Two hours is generally enough to marinate chicken wings, allowing the flavors to be absorbed by the meat. With less time, the flavor won’t absorb and too much time can result in the meat becoming too soft and mushy.

Plate of teriyaki chicken wings garnished with scallions and sesame seeds.

serving suggestions

These Teriyaki Chicken Wings are a delicious addition to any party or gathering. They taste great with other wings, appetizers, side dishes and sauces.

  • wing: Serve these with other delicious wings like these Smoked Chicken Wings, BBQ Chicken Wings, Crispy Air Fryer Chicken Wings or Buffalo Baked Chicken Wings.
  • Appetizers: Enjoy them with appetizers like this Air Fryer Buffalo Cauliflower Appetizer, Mushroom Puff Pastry Appetizer, 7-Layer Taco Dip, and Smoked Salmon Appetizer.
  • Pages: Pair these wings with Air Fryer Crispy French Fries, Air Fryer Corn on the Cob, Air Fryer Potato Wedges, or the BEST Air Fryer Sweet Potato Fries.
  • sauces: Dip those wings in some homemade sauces, like this Buttermilk Ranch Dressing, Copycat Chick-fil-A Sauce, or Homemade BBQ Sauce.

Make this recipe ahead of time

Go on: You can marinate these wings the night before and keep them in the fridge. When ready, simply grill them and prepare the sauce for glazing.

storage: Store leftovers of these teriyaki chicken wings in an airtight container in the refrigerator for up to 4 days. They can be reheated on the grill, in the oven or in the microwave.

Freeze: If the meat hasn’t been previously frozen, you can freeze these wings in a ziplock bag for up to 3 months. Thaw overnight in the refrigerator and reheat.

More delicious chicken dishes!

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Full Recipe Guide

Picture

Teriyaki chicken wings

Press Pen rate

Course: main course

Kitchen: Asian

Diet: Gluten free

Preparation time: 10 protocol

Cooking time: 25 protocol

marinate: 2 hours

Total time: 2 hours 35 protocol

Servings: 4

Calories: 347kcal

instructions

  • First prepare the marinade: In a small bowl, combine olive oil, salt, black pepper, soy sauce, crushed garlic, grated ginger, and brown sugar.
  • Place the chicken wings in a gallon-sized ziplock bag and pour the marinade over the wings. Seal the bag and massage the sauce into the chicken. Let it marinate in the fridge for at least 2 hours. I recommend laying the bag flat so the marinade spreads evenly as you marinate.
  • Preheat the grill to medium-high heat (400 degrees F). Then grease the grill grates with oil.

  • Using tongs, place the marinated chicken on the hot grill. Quite a lot of marinade is left over. Don’t throw them away and keep them for the next step. Turn the chicken wings every 5 minutes to ensure even cooking. Cook for a total of about 25 minutes or until the chicken’s internal temperature is at least 170 F°.

  • While the chicken is grilling, pour the remaining marinade into a saucepan and add the cornstarch (to thicken the sauce). Let the sauce simmer evenly to cook off any raw meat juices.
  • Now, in the final minutes of grilling, brush the sauce over the wings to give them more stickiness and teriyaki flavor. Serve warm with a side dish or spring onions and sesame seeds.

Nourishment

Calories: 347kcal | Carbohydrates: 8thG | Protein: 26G | Fat: 23G | Saturated Fatty Acids: 6G | Polyunsaturated fat: 5G | Monounsaturated fatty acids: 10G | trans fats: 0.2G | Cholesterol: 94mg | Sodium: 2002mg | Potassium: 269mg | Fiber: 0.3G | Sugar: 6G | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

dina



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