Teriyaki Chicken Wings

You need two ingredients plus oil for cooking, and you can use any amount of wings you want. We used the drumettes, or in Thailand, called wing sticks. Homemade teriyaki sauce is highly recommended. These are delicious! This is one of two ways to use teriyaki sauce. One ways is the simply fry the wings, then add the sauce, and this way is to marinate in the sauce, and add sauce after as well. Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 5

Cook Time 15

Total Time 50

Course Main Dish

Cuisine Japanese

Servings servings

Ingredients

1 kilo chicken wings, drumettes, (2 lbs)
Teriyaki sauce, as needed, (Shortcut)
cooking oil, as needed

Instructions

Rinse the chicken wings and place in a mixing bowl, pour in some teriyaki sauce, mix the wings around to coat, adding more sauce as needed. Cover and place in the fridge for 30 minutes or overnight. Overnight is preferred and is how we prepared this.
Heat a large non stick pan with a splash of cooking oil, when hot, add wings in a single layer, we did this in two batches.
Cook the wings, turning occasionally to brown them and cook them through, keeping in mind, there is sugar in teriyaki sauce so that will caramelize.
Remove the first batch of wings when they are cooked through to a plate. Now cook the second batch.
When the last of wings are cooked, leave them in the pan, and return the wings from the plate back to the pan. Pour in more teriyaki sauce, and stir stir stir, until the all the liquid is cooked off or coated on the chicken wings.
Remove wings to a plate and serve.