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Teriyaki wings recipe

Teriyaki wings recipe

5 ratings

These Asian-inspired wings are essential for this year’s summer festivities. Crispy chicken is coated in a sticky, homemade teriyaki sauce and topped with sesame seeds. Try using tamari instead of soy sauce to make this recipe gluten-free. See method

  • Serves 4
  • 25 mins to prepare and 40 mins to cook
  • 391 calories / serving
  • Gluten-free
  • Dairy-free

Ingredients

  • 900g pack chicken wings
  • 1 tsp garlic granules
  • 1 tsp onion powder
  • 1 tsp Chinese five spice
  • pinch white pepper
  • 2 tbsp chopped chives
  • 1 tsp sesame seeds

For the teriyaki sauce

  • 50g soft brown sugar
  • 40ml soy sauce
  • 1 large garlic clove, crushed
  • 2 tsp cornflour
  • 2 tsp rice wine vinegar

Each serving contains

  • Energy

    1635kj
    391kcal     20%

  • Fat

    24g 35%

  • Saturates

    7g 34%

  • Sugars

    14g 16%

  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 16.4g Protein 28.7g Fibre 0.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. In a large bowl, toss together the chicken wings, garlic granules, onion powder, Chinese five spice and white pepper. Place in a single layer on a wire rack set over a large baking tray. Roast for 35-40 mins, opening the door every 10 mins to release the steam, until golden and crisp.
  3. Meanwhile, make the teriyaki sauce. In a medium saucepan, add the sugar, soy sauce, garlic and 250ml water. Bring to the boil, stirring occasionally, and cook for 3-5 mins allowing the sugar to dissolve. Mix the cornflour with 2 tbsp water until you have a smooth paste, then drizzle into the sauce and cook for a further 5 mins, stirring frequently, until smooth, glossy and the sauce coats the back of a spoon. Remove from the heat and stir in the vinegar.
  4. Tip the crispy chicken wings into a large bowl, drizzle over two-thirds of the teriyaki sauce and toss until they are evenly coated. Pour onto a serving platter and sprinkle with chives and sesame seeds. Serve with a bowl of the remaining teriyaki sauce for dipping.

Tip: Use tamari instead of soy sauce to make this recipe gluten-free.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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