Make way for the world’s best teriyaki chicken wings recipe. Ready in under 30 minutes and paired with either vegetables or rice, this recipe will not disappoint you!
Keyword: Teriyaki Chicken Wings
Author: Lola Elise
1/2cuplow sodium soy sauce
2Tbsprice vinegarboth seasoned and regular will work
2Tbsplight brown sugaror honey
1/2tspcrushed red chili pepper
1-inchgingerchopped (or 1/2 tsp ginger powder)
sesame seeds and scallions for garnish
Place a medium skillet (which can easily fit all your wings in one place) on the stove, add the olive oil and heat it on medium heat. Place all the wings in the skillet and start cooking them.
While the wings are slowly cooking you are to prep the teriyaki sauce for the wings. In between mixing the sauce, flip the wings to the other side to cook them evenly.
In a small bowl add all of the teriyaki sauce ingredients: soy sauce, crushed tomato, sesame oil, rice vinegar, chopped garlic, chopped ginger (or powder), water and red chili peppers. Mix the sauce really well as you want the sugar to dissolve or honey to mix well.
Pour the sauce over the wings. It will start bubbling and boiling almost immediately. Turn the heat down to low, close the lid fo the skillet and simmer the wings in the teriyaki sauce.
In about 10 minutes open the lid and flip the wings. Close the lid and keep on cooking. Flip the chicken wings one more time in about 10 more minutes.
The liquid from the sauce will be used to cook the chicken and will eventually evaporate. Once that happens you will see the sugars slowly separating from the oil. This is the time for you to gently flip, move, maneuver chicken wings to get coated in the sauce/tomato/sugar. The extra oil will remain in the skillet.
Pre-cooking the wings will ensure that the wings cook through by the end of cooking time. We will pre-cook the wings for about 6 minutes.