Teriyaki Chicken Wings Recipe

Chicken wings: The main protein for this dish, providing a juicy and tender base for the sauce.

Soy sauce: A salty and umami-rich liquid that forms the base of the teriyaki sauce.

Brown sugar: Adds sweetness and depth to the sauce, balancing the saltiness of the soy sauce.

Honey: Contributes additional sweetness and helps to create a sticky glaze.

Garlic: Provides a pungent and aromatic flavor that enhances the overall taste.

Ginger: Adds a warm, spicy note that complements the other ingredients.

Sesame oil: A fragrant oil that adds a nutty flavor to the sauce.

Cornstarch: Used to thicken the sauce, ensuring it clings to the wings.

Water: Combined with cornstarch to create a slurry for thickening the sauce.

Green onions: Chopped and used as a fresh, vibrant garnish.

Sesame seeds: Sprinkled on top for added texture and visual appeal.

When preparing chicken wings, ensure they are patted dry with paper towels before tossing them in the sauce mixture. This helps the sauce adhere better to the wings, resulting in a more flavorful and evenly coated dish. Additionally, for an extra crispy texture, consider placing the wings on a wire rack set over the baking sheet. This allows air to circulate around the wings, promoting even cooking and crispiness.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor, making them a great alternative for wings.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and offers a similar sweetness and caramel-like flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can add a unique depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity for a similar flavor.

• ginger - Substitute with ground ginger: Ground ginger can replace fresh ginger, but use less as it is more concentrated.

• sesame oil - Substitute with olive oil: Olive oil can be used, though it will lack the nutty flavor of sesame oil.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• sesame seeds - Substitute with chia seeds: Chia seeds can provide a similar crunch, though they have a different flavor profile.

• Allow the chicken wings to cool completely before storing. This prevents condensation, which can make the wings soggy.

• Place the cooled wings in an airtight container or a resealable plastic bag. If using a container, ensure it has a tight seal to keep the wings fresh.

• For short-term storage, refrigerate the wings. They will stay fresh for up to 3-4 days. Make sure to label the container with the date to keep track of their freshness.

• For long-term storage, freeze the wings. Lay them out on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the wings to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Label with the date and contents.

• When ready to enjoy, thaw the wings in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• Reheat the wings in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This ensures they remain crispy and delicious.

• For a quick reheat, use the microwave. Place the wings on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through.

• If you have extra teriyaki sauce, store it separately in an airtight container in the refrigerator. It will keep for up to a week and can be used to refresh the wings before serving.

• Garnish with fresh green onions and sesame seeds after reheating to restore their vibrant appearance and add a burst of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken wings on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the wings with aluminum foil to prevent them from drying out.
  4. Bake for 15-20 minutes or until the wings are heated through, turning halfway to ensure even reheating.
  5. For extra crispiness, remove the foil for the last 5 minutes of reheating.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the chicken wings in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for desired crispiness and heat; add an extra minute or two if needed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid to retain moisture.
  4. Turn the wings occasionally, reheating for about 8-10 minutes until they are heated through and slightly crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover the wings with a damp paper towel to keep them moist.
  3. Microwave on medium power for 2-3 minutes, checking and turning the wings halfway through.
  4. Continue microwaving in 30-second intervals until the wings are thoroughly heated.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken wings on the grill, turning them occasionally.
  3. Grill for 5-10 minutes until the wings are heated through and have a nice char.
  4. Brush with any leftover teriyaki sauce for added flavor.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C).

• Mixing bowl: Essential for combining the soy sauce, brown sugar, honey, garlic, ginger, and sesame oil to create the marinade.

• Baking sheet: Provides a flat surface to arrange the chicken wings for baking.

• Parchment paper: Lining the baking sheet with parchment paper prevents the wings from sticking and makes for easier cleanup.

• Small bowl: Used to mix the cornstarch and water to create a slurry.

• Saucepan: Necessary for boiling the remaining sauce and thickening it with the cornstarch slurry.

• Tongs: Useful for turning the chicken wings halfway through baking and for tossing them in the thickened sauce.

• Knife: Needed to mince the garlic and chop the green onions.

• Grater: Used to grate the ginger for the marinade.

• Measuring cups: Essential for accurately measuring the soy sauce, brown sugar, and honey.

• Measuring spoons: Necessary for measuring the sesame oil, cornstarch, and water.

• Serving platter: Ideal for presenting the finished teriyaki chicken wings garnished with green onions and sesame seeds.

Marinate in advance: Prepare the soy sauce, brown sugar, honey, garlic, ginger, and sesame oil mixture the night before and let the chicken wings marinate overnight.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger instead of mincing and grating them yourself.

Line the baking sheet: Use parchment paper to line the baking sheet for easy cleanup.

Make extra sauce: Double the sauce recipe and store half in the fridge for future use, cutting down prep time next time you make the dish.

Batch cooking: Cook a larger batch of chicken wings and freeze portions for quick reheating later.