Teriyaki Chicken Wings
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds of chicken wings
- ½cup soy sauce
- ½cup mirin
- 1tablespoon minced garlic
- 1tablespoon minced ginger
Nutritional analysis per serving (10 servings)
284 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 25 grams protein; 815 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Step 3
Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- Step 4
While the wings cook, combine soy sauce and mirin (or ¼ cup honey mixed with ¼ cup water) in a small saucepan over medium heat. When it boils, turn off the heat and stir in garlic and ginger. Let cool.
- Step 5
When the wings are cooked, put them in a large bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.
Private Notes
Comments
No-access-to-grill-version: baked the wings at convection 325 for roughly 30 minutes (turned once) in the bottom of the broiler pan. Then tossed them with the teriyaki sauce per the directions. Then put them on the top of the broiler pan, and cooked about 3-5 minutes a side under the broiler, 6 inches from the heat (so, middle of the oven). Finally, finished for 10 minutes at convection 350. Delicious!!
Made this tonight and it was excellent. Huge hit with my kids too. Took LFB's advice and made it in the oven - used honey and water instead of mirin and I think it was just perfect. Will definitely make this again.
I found this too bland.
Marinated wing parts in 2/3 of the sauce for 2.5 hours, then baked at 350 degrees (rack in middle position) for 25 minutes, flipping halfway through cooking time. Poured remaining sauce on wings and placed under broiler (rack at 6” below) until browned, flipped wings and broiled other side. Delicious.
A simple and effective technique. I add a little fish sauce, but it’s not necessary. Cook the wings really well done so that the meat pulls easily off the bone. Scale the ingredients up or down depending on the amount of wings that you have. It’s pretty forgiving.
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