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Best Teriyaki Chicken Wings

Prep Time 30 mins
Cook Time 80 mins
Total Time 1 hr 50 mins
Courses: , ,
Difficulty: Beginner
Servings: 1
Best Season: Suitable throughout the year
Description

Marinated wings in a sweet sticky teriyaki sauce with an inclusion you won't expect!

Ingredients
  • 1 lb Chicken Wings, segmented
  • Teriyaki Marinade - split (recipe below)
  • 2 oz Chicken Stock
  • 1/2 tsp Sesame seeds (toasted)
    • CORNSTARCH SLURRY
  • 1/4 cup water
  • 3 tsp cornstarch
    • MARINADE
  • 2 oz shoyu
  • 1 oz dark soy sauce
  • 1 oz fresh brewed coffee
  • 1/4 cup brown sugar
  • 1 1/2 tsp fresh ginger (minced)
  • 1 tsp fresh garlic (minced)
  • 1 Tbsp honey
  • 1 tsp sesame oil
  • 3 Tbsp Mirin
Instructions
    CORNSTARCH SLURRY
  1. 1
  2. 2
    Mix water and cornstarch together until dissolved
    3. MARINADE
  3. 3
  4. 4
    Combine all ingredients in a small saucepan (minus cornstarch slurry), bring to a boil, reduce heat and simmer for about 4 minutes.
  5. 5
    Carefully remove half of the marinade and allow to cool to room temperature for marinating the wings
  6. 6
    With the remainder still in the pan add the cornstarch slurry, stirring for several minutes until thickened.
  7. 7
    Remove thickened sauce from heat and let cool. Store in the fridge for up to a week.
    8. MAKE THE WINGS
  8. 8

    In a food storage bag add the marinade to the wings and marinate under refrigeration for at least 2 hours but up to 12 (overnight is best)

  9. 9

    Remove the wings and place on a wire rack on a sheet pan lined with aluminum foil

  10. 10

    Bake in a 500° oven for 15 minutes. Pull and add to a sauté pan with sufficient space

  11. 11

    Mix 2 oz of chicken stock with 2 oz of thickened Teriyaki Sauce and add to pan. Toss chicken to coat over medium-high heat. Bring up to a simmer.

  12. 12

    Reduce heat to low and cover pan with a tight fitting lid and let steep for 5-8 minutes until temping the drummies in the thickest part reaches more than 150° (toss occasionally)

  13. 13

    Remove the lid and continue to cook the wings until they reach 170° and allow the sauce to reduce.

  14. 14

    Carefully mound wings on a plate and top with remaining sauce. Garnish with spring onion curls

Note

Chicken that is blanched in the oven can be refrigerated for up to 2 days in advance before finishing

Read it online: https://brinnerbites.com/recipe/best-teriyaki-chicken-wings/
Dan Horne
Retired Chef

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.