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–+ servings

Teriyaki Chicken Wings

Cooking Japanese
Bringing the cherished tastes of Japanese cuisine to your table, our teriyaki chicken wings recipe presents a savory, sweet, and sticky variation on a classic meal. Rich, umami-filled teriyaki sauce coats the wings and are pan fried until wonderfully tender and glazed.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Servings 3 people

Ingredients
  

  • 12 Chicken Wings
  • Salt and pepper
  • 1½ tablespoon Salad Oil
  • 2 tablespoon Potato Starch
  • 1½ tablespoon Sugar
  • 1½ tablespoon Mirin
  • 1½ tablespoon Soy sauce
  • 2 tablespoon Sake
  • 1 teaspoon Grated Garlic
  • 1 tablespoon Sesame Seeds

Instructions
 

  • Add chicken wings to cold pan
  • Season the chicken wings with salt and pepper.
  • Flip to add salt and pepper to both sides
  • Add 1 tablespoon of salad oil.
  • Mix everything together to coat the wings evenly.
  • Sprinkle potato starch over the chicken wings.
  • Mix the wings to ensure they’re fully coated in the starch.
  • Arrange the wings skin-side down in the pan.
  • Drizzle ½ tablespoon of salad oil over the wings.
  • Cook on medium heat for a few minutes until the skin starts to brown.
  • Lower the heat to medium-low and cover the pan.
  • Let the wings cook for about 10 minutes without moving them.
  • Once the chicken turns white and browns on the bottom, flip the wings over.
  • Cover and cook for another 5 minutes, until the meat is fully cooked and crispy on both sides.
  • Add the garlic, mirin, sake, sugar, and soy sauce to the wings.
  • Mix well to coat the wings in the sauce.
  • Sprinkle sesame seeds over the wings to finish.
Keyword chicken wings, Teriyaki, Yoshoku
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