Easy
Salt and Pepper Chicken Wings
45 min4
(545)
Easy
Sticky Teriyaki Chicken Wings
(635)
1 hr4500 calTeriyaki wings hit that perfect sweet-savoury balance that makes you eat way more than you planned. The homemade teriyaki sauce — soy sauce, mirin, brown sugar, ginger, garlic, and a splash of rice vinegar — is miles ahead of anything from a bottle. The trick to getting that glossy, caramelized coating is reducing the sauce until it's thick enough to cling to the wings without pooling at the bottom of the bowl. Bake the wings first until crispy, then toss in the warm sauce and hit them with sesame seeds and sliced green onion. VH teriyaki sauce from the grocery store is fine in a pinch, but once you make this homemade version, you'll never go back to bottled.
Ingredients
Servings:
4
Instructions
Nutrition Per Serving
Calories500 kcal
Protein35 g
Fat26 g
Carbs30 g
Fiber0 g
Sugar24 g
Sodium900 mg
Pro Tips
- 💡Mirin is in the international aisle of most Canadian grocery stores. It adds a subtle sweetness that sugar alone can't replicate.
- 💡If you can't find mirin, substitute 2 tablespoons of dry sherry with 1 teaspoon of sugar.
- 💡Double the sauce recipe and keep the extra in the fridge — it's brilliant on grilled chicken breast, salmon, or stir fry throughout the week.
Variations
- 🔄Spicy teriyaki: add 1 tablespoon of Sriracha or chili garlic sauce to the sauce.
- 🔄Pineapple teriyaki: add 2 tablespoons of pineapple juice and garnish with grilled pineapple chunks.
- 🔄Slow cooker version: cook wings on low for 3 hours in sauce, then broil 5 minutes to crisp.
