Teriyaki Chicken Wings

Name: Teriyaki Chicken Wings
Yield: Makes 12–14 pieces
Ingredients: 12 –14 chicken wings; 1 –2 teaspoons vegetable oil; 2 tablespoons sake (or dry white wine) (30 ml); 2 tablespoons mirin (30 ml); 2 tablespoons soy sauce (30 ml); 2 tablespoons honey (or sugar) (30 ml); 2 teaspoons grated ginger (10 ml); 2 teaspoons grated garlic (10 ml)

miu_cafe @cook_40265602

This is a teriyaki recipe where the wings are marinated in a sweet sauce. It goes great with white rice or as a snack with drinks. Uses just a few ingredients and simple steps. Perfect for lunchboxes.
Recipe background:
Created for lunchboxes.

miu_cafe @cook_40265602

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Ingredients

Makes 12–14 pieces

12–14 chicken wings
1–2 teaspoons vegetable oil
Marinade ingredients:
2 tablespoonssake (or dry white wine) (30 ml)
2 tablespoonsmirin (30 ml)
2 tablespoonssoy sauce (30 ml)
2 tablespoonshoney (or sugar) (30 ml)
2 teaspoonsgrated ginger (10 ml)
2 teaspoonsgrated garlic (10 ml)

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Steps

1

Cut about 1/2 inch (1 cm) in from the joint on the inside of each wing and remove the tip. Place the wing skin-side down and make a cut down the center to open up the meat.
2

Place the chicken wings in a zip-top or plastic bag. Add all the marinade ingredients, massage well, and let marinate in the refrigerator for at least 1 hour.
3

Lightly coat a cold frying pan with vegetable oil. Arrange the chicken wings skin-side down in the pan. Once arranged, heat over medium. (Save the leftover marinade.)
4

Sear the wings skin-side down until nicely browned. Flip and brown the other side. (Lower the heat a bit when cooking the meat side.)
5

Once both sides are browned, add the reserved marinade and simmer, turning the wings to coat them.
6

Continue simmering, turning occasionally, until the sauce is reduced to about one-third and the wings are glossy.