Teriyaki Chicken Wings
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Pan-fried until golden, these chicken wings are simmered in a sweet and savory teriyaki sauce made from soy sauce, mirin, and rice wine until glazed and glossy, then finished with toasted sesame seeds. Perfect for parties, weeknight dinners, or as a crowd-pleasing appetizer.
- servings
- π₯ 1 serving
- time
- β± 30 min
- Cuisine
- π½ Japanese
by @Kangacook_official Β· Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 8chicken wing
- 20 gsoy sauce
- 20 grice wine
- 20 gmirin
- 3 gwhite sesame seeds
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 655 kcal
- protein
- 48.2 g
- fat
- 45.5 g
- carbohydrate
- 13.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Pat the chicken wings dry with paper towels. Heat a little oil in a pan and place the wings skin-side down.
- 2
Pan-fry over medium heat until the skin is golden brown, then flip and brown the other side.
- 3
Add soy sauce, rice wine, and mirin to the pan. Reduce heat to low and simmer, turning the wings occasionally to coat evenly in sauce.
- 4
Continue cooking until the sauce thickens and is mostly absorbed by the wings.
