Cooked in one pot and finished under the broiler for the perfect char, these sweet-soy glazed Chicken Teriyaki Wings are finger-licking delicious. They are unbelievably easy to make, too. You‘ll love them once you try them!
If you are looking for a crowd-pleasing and winning recipe for chicken wings, this is The One for you. Tossed in a classic Japanese sauce, these Teriyaki Wings (手羽先の照り焼き) would go hand in hand with many occasions. Think weeknight meal, game day, potluck, birthday party, picnic, friends get-together, and many more! It’s pretty much fuss-free and guaranteed deliciousness.
How to Make the Wings Delicious
How do we make those finger-licking delicious Teriyaki Wings? Here are three simple things to consider.
- Good quality chicken wings are a must.
- The sauce must have a good balance of salty (from soy sauce) and sweet (from sugar or honey) flavors.
- A decent amount of char on the chicken brings a deeper, more robust smoky flavor.
Sake and Mirin – Key Ingredients for Teriyaki Wings
When you make “teriyaki” recipes, the 3 most important ingredients are soy sauce, sake, and mirin. For this Teriyaki Wings recipe, I partnered with Takara Sake and used Sho Chiku Bai Classic Junmai Sake and Takara Mirin (shown below).
Takara Sake is also a huge brand in the U.S., so you can easily find their sake and mirin in Japanese grocery stores, Asian grocery stores, and some liquor stores.
Can We Skip Sake and Mirin?
When it comes to making the sauce for Teriyaki dishes and in this Teriyaki Wings recipe, sake and mirin are two ingredients that cannot be overlooked. They play significant roles in helping to tenderize the meat and enhancing the overall flavor and aroma of the dish.
I have a comprehensive blog post about sake and mirin, where you will learn more about each ingredient and the benefits of cooking with them.
Any Halal Substitute for Sake and Mirin?
- Sake: Water is the only substitute I can think of.
- Mirin: Look out for Honteri Mirin by Mizkan which contains no alcohol. Or you can substitute mirin with water and sugar. The ratio of water and sugar should be 3 to 1. For example, for 1 tbsp water, mix with 1 tsp of granulated sugar.
Use Heavy Bottom Cast Iron Pot
One of the cookware that is good to own is a Dutch oven. I have several Dutch ovens by Le Creuset for different purposes but if I have to pick one, this 4.5 QT Dutch oven probably gets the most used for my daily Japanese cooking. If you make soups and stews for 4 people, 5.5 QT Dutch oven might be your best size.
Here are three reasons why I love cooking in Dutch ovens and I think every home cook should own one.
- Versatility – Whether you are using a Dutch oven on the stove or in the oven for baking bread, making stew, or braising these chicken wings, it is a magical piece of cookware that can handle versatile cooking.
- Even Heating – Dutch ovens provide even heat distribution to your food. There are no “hot spots” on the bottom of the pot. It also has a nice tight-fitting lid.
- No Seasoning & No Rusting – Because of the enamel coating on Dutch ovens, there is no need for seasoning before use. Unlike traditional cast iron cookware, which is prone to rust when it’s not seasoned properly or when submerged in water for long periods of time, enamel coating on Dutch ovens protects it from rusting, allowing you to boil water, soak and place it in the dishwasher.
To make these teriyaki wings in the Dutch oven, it basically involves two simple steps: 1) simmering the wings over the stovetop until well coated 2) A quick broil under the oven. And there you have it, Teriyaki wings that are sweet, savory, and very sticky with perfect char.
Sake Pairing with REI Junmai DaiGinjo
For this teriyaki wings recipe, we paired it with the very versatile REI Junmai DaiGinjo from Takara Sake. This delicious sake is made in Berkeley California with Cal-rose rice polished to 50%. Unlike most daiginjo sake which is sipped by itself, Takara Sake created REI to enjoy with food.
As you pick up REI in the sake glass (chilled), the distinct clean, and fresh aroma of high-quality sake slowly infuses your nose. Once you take a sip of REI, you will notice how smooth it is right away. Hints of melon, cucumber, and melon hit your taste buds gently. Inside your mouth, the sake evolves to more floral and fruit flavors with a slightly dry finish.
The best part of REI stands out when you enjoy it with food. When we drank it with the teriyaki wings, the sweet soy sauce enhanced the characteristics of REI by amplifying its natural sweetness and the subtle underlying flavors. It was a perfect match! Besides teriyaki dishes, Takara sake also recommends trying REI with tempura, yakitori, sukiyaki, and sushi. It comes in a small 300 ml so it’s perfect for 1 or 2-person meal. If you can’t find it in your local market, you can buy it from Takara Sake online.
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Teriyaki Wings
Ingredients
- 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 2 lbs chicken wings
- 2 cloves garlic
- ¼ cup sake (I used Sho Chiku Bai Classic Junmai Sake)
- ⅛ tsp Diamond Crystal kosher salt
- freshly ground black pepper
- 1 Tbsp toasted sesame oil (for cooking)
For the Teriyaki Sauce
For the Garnish
- ½ tsp toasted white sesame seeds
- 1 green onion/scallion
Instructions
- Gather all the ingredients.
- Peel and grate the entire ginger knob. Measure 1 tsp ginger (grated, with juice) for the chicken marinade. Then, squeeze the remaining grated ginger and set aside 1 tsp ginger juice (or more, if you‘d like) to use later in the teriyaki sauce.
- Place 2 lbs chicken wings in a large bowl. Mince or crush 2 cloves garlic with a garlic press. Add 1 tsp grated ginger and ¼ cup sake.
- Add ⅛ tsp Diamond Crystal kosher salt and freshly ground black pepper.
- With your hands, mix the chicken wings well until they’re completely coated in the marinade seasonings.
To Cook
- Heat a Dutch oven (I use a 4.5 Le Creuset) over medium heat. Once it’s hot, add 1 Tbsp toasted sesame oil and distribute evenly. Add the chicken wings in a single layer (try not to overlap too much). If you cook more than 2 lbs chicken wings, you will definitely need to cook them in batches.
- Some parts of the chicken wings may overlap, but that’s okay. Cover and cook on medium heat for 4–5 minutes.
- After 4–5 minutes have passed, open the lid and flip the chicken wings. Now, if you are using a pot that is NOT oven-safe, be sure to brown the chicken wings nicely at this stage. Don’t turn the wings often and allow them to develop a nice brown char. You may need to increase the heat slightly, depending on the pot you’re using.
- Cover again and cook for another 4–5 minutes. Then, uncover and check if the wings need to brown more.
- Add the teriyaki sauce ingredients to the pot: 2 Tbsp honey, 2 Tbsp brown sugar, ¼ cup sake, ¼ cup mirin, and ¼ cup soy sauce.
- Lastly add all the ginger juice (about 1 tsp) and make sure all the wings are coated in the sauce very well.
- Lower the heat and simmer for 15 minutes, until the sauce is reduced and most of the chicken wings are exposed from the sauce. When you’re about to finish simmering, preheat the broiler for 5 minutes.
To Broil
- Place the Dutch oven in the oven and broil for 3–4 minutes. Stay in front of the oven to make sure you don’t burn the chicken wings. My rack is in the middle position and the heating element is not too close to the chicken wings. The broiling time varies depending on how far your wings are from the heat element.
- Remove the pot from the broiler. Thinly slice 1 green onion/scallion (the green part only) diagonally, and sprinkle them over the wings, along with ½ tsp toasted white sesame seeds. Serve immediately.
To Store
- You can keep in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.
If I don’t have a dutch oven, how can I cook this dish (teriyaki chicken wings)? Thanks a lot 🙂
Hi Linda,
Any heavy bottom pot with a lid should work. You may also use a frying pan or cast-iron skillet with a lid. At step 13, you can transfer the meat to an oven-safe dish, and you can broil them.
We hope this is helpful!
Thank you Naomi! Strange enough our local store is having a sale on Le Creuset, I may get a Dutch oven after all 😄 anyway thanks for the tips if I didn’t get it, I LOVE chicken wings 😆
Hi Linda,
It is our pleasure! We love our Dutch oven! We use it for making rice, cooking Kabocha, soup, etc., and baking bread! I am sure you will love it!
Hi Nami,
Happy New Year! Thank you for this recipe, we really enjoyed these wings.
I was wondering if you have any tips for keeping the wings from sticking to the LeCreuset Dutch oven when browning them?
Thanks,
Diane
Happy New Year, Diane!
Thank you very much for trying this recipe and for your kind feedback.
To keep the wings from sticking to the Dutch oven is to control the pot temperature and never use high heat.
Dutch oven keeps the heat very well, so when it gets hot over medium heat, don’t forget to maintain the pot temperature. You may have to use lower heat than you usually use for other pots and pans. The chicken will still be browning even at the lower heat than you may think.
We hope this is helpful.☺️
Delicious!
I cooked this on the stove and put it under the oven broiler just to dry out the skin a bit. I will have to make double the recipe next time (4 pounds of wings).
Hi C! I’m glad to hear you enjoyed this recipe. Thank you so much for your feedback! 🙂
From G. Lim SF, CA
I love the chicken wing recipe, to nly reading it. I have my little granddaughters in mind. Thank you so very much for organizing the many recipes. Already, I have made two dishes for my pastor and his wife. Most important, the recipes work on first try. GL
Hi G! Aww thank you so much for your sweet and kind comment. I hope you enjoy this recipe! I’m so happy to hear your pastor and his wife enjoyed the recipes. 🙂
Can I substitute sake with white wine?
Hi Jennifer! Yeah, ideally dry sherry as it’s a similar taste to sake. 🙂
I’ve had great luck with other Just one cookbook recipes, and planning to use this one for superbowl party. Question: The only oven safe pan I have is a cast iron pan. Would it be wise to use a cast iron pan or would the sauce stick too much? Or would it make sense to cook in a nonstick pan and then transfer to a baking sheet to broil? Thanks!
Hi Acorn! I’m so sorry for my late response. Hope your teriyaki wings came out well… I would probably transfer carefully to the sheet pan to broil just for the char. The liquid/sauce is probably about the same height as the cast iron height… How did it go?
The wings look yummy and I’ll bet my kids would dig them, but I’m a little confused about your broiling setup. Are you using a typical American oven with the broiler underneath the oven? Or do you have an oven model with the broiler element at the top?
Hi Todd! My broiler element is at the top. Hope your family will enjoy this recipe! 🙂
I love this recipe! One time I ran out of honey and substituted with 1 tbsp of golden syrup and couldn’t tell the difference. My daughter loves the sauce…..
Hi Rebecca! I’m glad you and your daughter enjoy this recipe! Thank you for your kind feedback! 🙂
[…] 6. Teriyaki Wings […]
Hi nami, it seems like my oven doesn’t have a broil function.
Can i replace the broil to a Grill mode or other modes in the oven, and if so at what temperature? Thanks!
Hi Dassie! Broil is usually 500 ºF and up. Even though you are using a different mode to cook, make sure to stay in the kitchen and watch the oven because the temperature is high and it may burn too fast. Usually, 3 minutes is plenty of time to get char. 🙂
Katsudon was delicious!!!!! I will give it 10 stars out of 5.
Hi Adele! I’m so happy to hear you enjoyed this recipe! Thanks so much for your kind feedback. xoxo
Hi Nami, thank you once again for this awesome recipe! I made a batch this afternoon and we are having trouble keeping it for dinner.
It’s an easy and fast to cook meal for the week night. Both my fussy eaters love the wings! Most importantly, the ingredients are easily available since I am living in India.
Truly grateful for this recipe. God bless!
Hi Cynthia! Thank you so much for trying this recipe and for your wonderful feedback! I’m so glad to hear yours came out well and found all the ingredients. 🙂 Your comment made my day! xo
Think you’ve missed out garlic in Step 3, although your picture shows a garlic presser.
Hi Wai! Thank you so much for catching my mistake. I updated my recipe. 🙂
Made this tonight, it was awesome, thanks.
I did make the following changes.
Added a teaspoon of chilli powder with the ginger at the beginning, no Le Creuset available so I used a large dia frying pan with another for the lid. and reduced the cooking liquor down with the chicken till it was very very thick then picked out the chicken and placed onto a tray and placed under the broiler till crispy.
Ultra sticky, awesome flavour and will do it again.
Hi Charles! Thank you so much for trying this recipe already and I’m happy to hear you enjoyed it!
Love your double frying pan usage – really cool trick! Mr. JOC would love the chili powder to spice up a bit (while kids will complain it’s spicy haha). Thank you so much for your kind feedback! xo
Hi Nami
Just one quick question, is there an alternative if we do not have an oven? (to finish the last step)? (:
Hi Pat! If you don’t want do the oven step, you want to make sure your chicken wings look nicely brown (charred) and delicious. So before you finisih Step 9, you should make sure all the wings have nice color. Now, if you put too many wings, you end up “steaming” inside the pot, so do a few batches. The broiler helps to make the skin crispy (not only giving char). Unfortunately you can’t do that without the oven. But my kids love it with just braising. Hope this helps!
Great! Thank you Nami (:
(Crossing fingers hoping it will turn out well for mine.. ???? )
Good luck! 😀