Teriyaki Chicken Wings
Updated: Aug 16, 2019
Chicken wings are popular in my house, they're easy to manage for little hands, and they can be flavoured in so many ways. I like to play around with spice rubs, sauces and frying but the glaze on these Teriyaki Chicken Wings is sticky and moreish with the skin remaining crisp from oven roasting.
"I want crispy skin!!!" I've created a monster. Mr 3yrs now refuses to eat any skin (chicken, fish, pork rind) unless it is absolutely crisp. He regularly critiques my cooking and is definitely my toughest customer. I know I've done it to myself, when he counts among his favourite foods as: truffle, duck and wontons! Yes, I can deep fry wings but they are something we eat so regularly that I had to find a healthier method to achieve the young master's wishes!
“I came up with what I like to call: Poor Man's Fried Chicken. Where I coat chicken wings in plain flour and roast on a rack in the oven with no oil. The natural fat from the chicken drips down into the roasting tray, leaving the suspended wing skin nice and dry so it can tan up and do it's thing. It actually tastes pretty close to fried!”
The teriyaki glaze is made in a frying pan and the wings tossed through so please serve them straight away to preserve that beautiful crisp skin underneath. My boys like to eat these with a squirt of kewpie mayo but they are indulgent gluttons so you might not need this.
Teriyaki Chicken Wings an original recipe by Kimberley Kells
Preparation time: 5 minutes
Cooking time: 1 hour 5 minutes
Serves: 3 Adults or 2 adults 2 kids with rice and vegetables
Oil for Stir Frying
1 Cup Plain Flour
750g Chicken Wings, tips removed and separated at the joint
2 Cloves of Garlic, minced
1 Thumb Sized Piece of Ginger, grated
1 Cup of Soy Sauce
2 Tablespoons Cooking Sake
2 Tablespoons Mirin
3 Tablespoons White Sugar
1 Teaspoon Sesame Oil
1 Teaspoon Sesame Seeds
Step 1- In a plastic zip bag, dump flour, chicken wings and salt and pepper. Seal and toss until the wings are evenly coated. Place the wings spaced out on a roasting tray with a rack. Roast at 180c for 1 hour, turning half way through, until crisp and golden brown. You might need to use the grill at the end to get good colour on the skin.
Step 2- Meanwhile, as the chicken is nearly cooked, heat oil in a frying pan over medium heat. Fry the garlic and ginger until fragrant.
Step 3- Pour in the soy sauce, sake, mirin, sugar and let bubble to reduce to a syrup. Should only take a couple of minutes. Taste for seasoning, adjust with more sugar and soy sauce to balance. Remove from the heat and stir in the sesame oil.
Step 4- Toss the cooked wings in the frying pan to coat each wing in the teriyaki sauce. Sprinkle with sesame seeds and serve with rice.