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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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February 25, 2020

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Sticky Teriyaki Wings

February 21, 2019

 

 

 

The great thing about this recipe is that it can be enjoyed without any sauce, just as simple fried chicken wings, or be the base to any sauce of your imagination. Barbecue, buffalo, spicy Thai.. the options are endless. I've always thought that fried chicken wings are something that are just too much work with too much clean up, but when I finally gave them a try (yes, this is my first time frying wings!), I was surprised how easy they can be! I covered my cookie sheet with foil for easy clean up and by using a big pot with high sides, I had barely any oil splatter.

 

 

 

 

Sticky Teriyaki Wings

About 35 wings

 

 

Ingredients for wings:

 

3 1/2 lbs wings (about 35 wings)

1/2 cup all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoons black pepper

1 teaspoon granulated garlic (or garlic powder)

1 teaspoon onion powder

Oil for frying

 

Ingredients for teriyaki sauce:

 

1/2 cup soy sauce

1/2 teaspoon sesame oil

1/2 tablespoon fish sauce

1/4 cup mirin (rice wine)

1/2 cup packed brown sugar

Green onion, thinly sliced, for garnish

Sesame seeds, for garnish

 

 

Directions:

 

1. In a bowl, mix together the flour, salt, black pepper, granulated garlic and onion powder until well combined.  Dip each wing into the flour mixture to coat both sides. Shake off any excess flour and lay out on a cookie sheet, without overlapping the wings. (I covered my cookie sheet with aluminum foil for easy clean up.)

 

2. In a large heavy-bottom pot over medium-high heat, add about 2 inches of oil (amount will differ depending on diameter size of your pot). Check the heat of your oil by dropping in a breadcrumb, or something similar; if the breadcrumb immediately starts to bubble, the oil is ready. Working in batches of about 6-8 to prevent overcrowding, fry each wing for 4 minutes on each side. If you overcrowd the wings, the oil will drop in temperature and you will have oily chicken wings.

 

3. Once the wings have fried on each side for 4 minutes, put them into a large baking dish.* Cover the wings with aluminum foil to keep warm while you make the teriyaki sauce. In a large frying pan, add the soy sauce, sesame oil, fish sauce, mirin and brown sugar. Cook, stirring occasionally, over medium heat until the mixture comes to a boil. Let the mixture boil until it starts to slightly thicken, about 3-5 minutes. Turn the heat down to low and add in all the wings. Mix the wings into the sauce until all wings are evenly coated. Remove from heat to a serving tray, and garnish with sliced green onion and sesame seeds. Enjoy.

 

 

 

* If you don't wish to serve the wings with any sauce, sprinkle lightly with salt as soon as they come out of the hot oil. For crispier wings, lay them out on a wire cooling rack instead of dumping on top of each other.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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