This is the Easiest Way to Make Teriyaki Chicken Wings

Photo of teriyaki chicken wings

As soon as fall began, I began making chicken wings every weekend. I was starting to get embarrassed that my house always smelled like fried chicken. But wings are our favorite game-day snack, especially lemon pepper and teriyaki flavors. Every chicken wing enthusiast has their own technique: baking, frying, air frying, pre-marinating, or brining. Sometimes I make wings in the oven but there’s nothing like deep fried chicken wings with some sauce on them. In this post, I will share with you the easiest way to make teriyaki chicken wings. 

If you’re a non-meat eater you can substitute the chicken wings in this recipe with cauliflower florets, sliced tofu, or your preferred plant-based alternative. I’m a carnivore though, so it’s all about the yard bird for me! 

The easiest way to make teriyaki chicken wings:

Ingredients

20 clean chicken wing parts, separated by flats and drums

Table salt 

Seasoning salt

Ground black pepper

Cayenne pepper

All-purpose flour (if you don’t have any flour, you can fry the wings naked without breading)

Vegetable or canola oil for frying

Teriyaki sauce (I used Kikkoman teriyaki sauce, but use whatever you can find)

Optional toppings: sesame seeds, sliced green onion

Tools

Dutch oven, frying pan, or deep fryer 

Big mixing bowl (2)

Tongs

Directions 

Heat the oil in a frying pan or dutch oven over medium heat. Make sure to use enough oil to completely cover the wings. While your oil is getting hot, season the clean chicken wings with salt, seasoning salt, black and cayenne pepper. Set aside. 

In a separate bowl, mix two cups of all-purpose flour, seasoned with salt, pepper, seasoning salt, and cayenne. Submerge the seasoned wings into the seasoned flour. By now, the frying oil should be hot. Insert the seasoned and floured wings into the hot oil, being sure not to crowd them in the pot. Fry until golden brown on each side, about 7-10 minutes on each side. If you have a food thermometer, the minimum done-ness temperature is 165℉/74℃. 

Once the wings are done, drain on a paper towel or baking rack. Then put the wings in a clean bowl, and pour the teriyaki sauce over them, and toss until completely coated. Top with sesame seeds and sliced green onion, and enjoy!


Notes

I intentionally left out measurements for the seasonings and the sauce because you can make as little or as much as you want. Just increase or scale back as you prefer. 

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