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Teriyaki Wings: A Little Gooey Isn’t a Bad Thing

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TeriyakiWingsThese wings are always a crowd pleaser, and easy to make as they’re baked in the oven.  Sliced green onions and cilantro add an attractive contrasting color and taste good, too.

Teriyaki Wings

1 (10-ounce) bottle Kikkoman or other bottled teriyaki sauce, see note
2-inch knob ginger, thinly sliced
3 large cloves garlic, thinly sliced
Zest of 1 orange
Juice from 1 orange
3 tablespoons dry sherry
2 tablespoons light sesame oil (not dark toasted)
1-2 dry red chiles, such as Jap chiles
3 pounds chicken wings, tips trimmed off (if desired), wings split in half at the joint
1 tablespoon corn starch

2 tablespoons sesame seeds,  for sprinkling
4 green onions, trimmed and sliced thinly
2  tablespoons minced cilantro, optional

TeriyakiWings2Note: You might only find a bottle of teriyaki sauce and marinade at the grocery. You can use this if you can’t find the teriyaki sauce. It will work just fine in this recipe, but you might have to add a little less of the cornstarch and water mixture later.

In a large bowl, combine the contents of the bottle of sauce, the sliced ginger and garlic, orange zest, orange juice, dry sherry, sesame oil and Jap chiles. Put trimmed chicken wings in the bowl and mix them around so that they are all coated with the marinade. Cover and put in the refrigerator for several hours.  Stir them around in the marinade from time to time.

When ready to cook wings, preheat oven to 375 degrees. Lightly oil a large bake sheet. Put the chicken wings on the sheet. Strain the marinade into a medium pan. Bring to a simmer and let heat for a couple of minutes. Meanwhile, mix the corn starch with 1/4 cup water and stir to dissolve. Pour mixture slowly into the simmering marinade, while whisking. When it has thickened, spoon or brush some of it over the chicken wings. Put wings in the oven. They’ll need to bake about an hour but check them at about 45 minutes or so. Spoon on more marinade once or twice as they bake. Discard marinade when you are through.

TeriyakiWings3For garnish, lightly toast the sesame seeds, if using, by stirring them in a dry skillet over medium heat until they are fragrant and just beginning to color. Sprinkle the seeds on the wings along with sliced green onions and cilantro, if desired.

Makes 4-6 servings.

From Bonnie Walker

Part of the wing series: Take Wing: The Essential Party Food Has Many Flavors

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