Teriyaki Wings

Teriyaki Wings, Step by Step

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1. Heat the oven to 220°C / 430°F. Dry the wings, toss with the salt and spread on a lined tray. Bake for 25 minutes.

   Mark done Start 25 min timer

2. Meanwhile simmer the soy sauce, honey, mirin, ginger, garlic and sesame oil for 4 minutes until it coats a spoon.

   Mark done Start 4 min timer

3. Brush the wings with the sauce and bake for 7 minutes. Brush again and bake for 8 minutes more.

   Mark done Start 7 min timer

4. Scatter with the sesame seeds and spring onions and serve hot.

   Mark done

Tips for Making Teriyaki Wings

• Dry the wings thoroughly.
• Add the sauce in the last 15 minutes.
• If your oven runs hot, check at 30 minutes in all.
• Line the tray; the sauce is difficult to scrub off.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Steamed rice
• Cucumber salad
• Pickled ginger
• Cold beer

Storing & Reheating Teriyaki Wings

Keeps in the fridge for 3 days. Reheat in a 200°C oven for 10 minutes.

Teriyaki Wings: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.