Teriyaki Chicken Wings

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
12 cocktail servings
Level:
Easy

Ingredients
  • Wings:
  • 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
  • Leaves from 1/2 bunch fresh cilantro, chopped
  • Teriyaki Sauce:
  • 1 cup low-sodium soy sauce
  • 1 cup grapefruit juice
  • 1/4 cup hoisin sauce
  • 1/4 cup ketchup
  • 3 tablespoons rice wine vinegar
  • 1/4 cup brown sugar
  • 1 fresh, hot red chile, halved
  • 5 garlic cloves, halved
  • 2 -inch piece fresh ginger, smashed with the side of a large knife
Directions

Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.


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Pairs Well With
Riesling

Peachy, honeyed white wine

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    We had these wings on the 4th. Everyone enjoyed them immensely! This will be come our new party treat.  
    Thanks Tyler, Though I used it for the Teriyaki recipe only. I used it on a whole boneless chicken instead. It is Great.
    Didn't have grapefruit juice so unsweetened pineapple juice was a great 2nd choice. Actually marinated the wings in it and then cooked it down for suace. YUM 
    Just an FYI on the wings: In a another wing recipe I read the same reviews of the wings not coming out crispy, but if you par boil the wings first, pat them dry, then proceed with the seasoning and in to the oven they will crisp up!
     
    I will be trying this recipe, but probably use a Ponzo sauce instead of the soy sauce and grapefruit juice.
    This is my favorite wings recipe. I've tried a couple variations but don't think I ever used a whole cup of grapefruit juice. That might be why mockingbirds72 turned out so bad. In the video, Tyler only used 1/2 cup. This should be soy sauce based. Grapefruit juice based? eew!
     

     
    Update: Don't let the leftover sauce go to waist. I used it over boneless diced chicken. Stir fry to brown the meet. Add diced shiitake mushrooms, red bell pepper and waterchestnuts. Let it cook for another 5 -10 minutes to thicken. Served over rice. Wifed loved it.
    I will agree with some of the other comments, the chicken was not crispy but that was my intent. I used chicken thighs. After baking them I chopped it up, put it in the sauce and placed a scoop full over stir fry! It was simply delish!
    Baking the wings left them tasteless with the exception of the salt and pepper I initially put on them . They were not crispy at all even though I followed the directions . Good sauce on bad wings leaves you licking the sauce off of the wings and throwing them away .
    Followed the recipe as given without making any changes. I'm giving it a one star because it was way too salty even when using low sodium soy sauce and the sauce never had the right consistency after reducing it for more then 30 minutes. I also found the sauce bitter, it would probably be better to use pineapple juice instead of grapefruit juice as suggested in the reviews. This recipe needs too much tweaking to come out good and doesn't deserve a 5 star rating.
    Prepared these Superbowl weekend along with 2 other styles of wings. These went first!! They were simply awesome. I plan to do them again; but this time on the grill instead of the oven.
    I used chicken cutlets, it was a really awesome recipe to use, my husband loved it, so I give it 2 thumbs up, i will be using this recipe in the future.
    Cannot understand all the great reviews. Was so upset with this sauce that I decided to register with Foodnetwork to post a review. Does not taste like authentic terriyaki. It reminds me of the horrible terriyaki sauces one buys at the store. Maybe it is the grapefruit juice? Even adding more sugar does not make it taste better.
    This is the best. I use this receipe when ever I need to make teriyaki wings. I always make extra sauce to have on hand to flavor others dishes, stir-fry vegetables with rice or chicken and broccoli.
     
    Thanks Tyler
    Good sauce, but be sure to use low-sodium soy sauce and grapefruit juice. I only had regular soy sauce and no grapefruit juice--used an fresh orange instead. Way too sweet. teenagers liked it, though.
    Very tasty sauce recipe in which I've used for chicken satay as well as wings...everyone raved about it...guys love this for football weekends!!
    These were the best...didn't change a thing.
    Made this for Christmas this year, very tasty... Sauce didn't get thick enough but it worked well...I added more hoisin sauce...adjust to suit your taste...delicious
    Delicious! Took it to a potluck at school and everyone loved it!
    You can't go wrong with this one. The sauce is amazing. It does need thickening before coating. I also used habanero peppers and hot rice wine vinegar to turn up the heat. My 10 year-old still ate them up.
    These are awesome - my husband worked in a 5-star restaurant in Carmel for 10+ years - and after I made these - he said "this is what I have been trying to make forever - how did you do it". I made a few changes to the recipe though - and they came out awesome. After dipping the chicken wings in the sauce - then put them in a oven-proof dish - spread out so they are not on top of each other - and pour the sauce over the wings. Then put them back in the oven at 400 degrees for another 20-30 minutes. They come out wonderful and you can't get enough. Not over-cooked - but all teriyaki and you get the skin a little crisp!
    These are sooooo Good! I made them for my Husband and we couldn't stop eating them. The first time I made them I did not have any fruit juice but I did have slices of pineapple in the refrigerator. I ended up pulverizing it which made just enough, whew! As suggested by others you can cut the recipe in half and still have more than enough. The next party I go to I will definitely be taking these! I did not thicken my sauce as it did coat the wings fine for us. The next time I made the sauce I used orange juice and it was still delicious. Try these you won't be sorry.
    I made these with the following adjustments:
     
    substituted pineapple for grapefruit juice, reduced the sauce for at least a good half hour, then thickened the sauce with cornstarch.
     
    The sauce really needs to be thickened in order to coat the wings properly. This recipe is delicious and even the wing-purist (who claims that a deep fried wing with unnaturally orange sauce is the only real wing) will love them.
     
    This is a much more tasty way to make wings, and it won't make your entire house smell greasy from deep-frying. Five stars for sure.
    Just got done making these wings about 1/2 hr agao and they are almost gone already. I followed others suggestions and substituted pineapple juice. I also only had regular soy so following advice of reviewer below. i used 1/4 soy sauce and 3/4 water. I used almost 1/2 cup of brown sugar and 1 tbsp of red pepper flakes since my grocery store was out of chiles. Seriously good.
    I made a few of the same changes that others have...
     
    - substituted the grapefruit juice with pineapple juice
     
    - added an extra spoonful of brown sugar
     
    - lightly boiled the mixture down for 30 minutes
    I made this recipe for Super Bowl party, they were a hit everyone was licking their fingers. Hint, if you don't like spicy foods take the seeds out of the chile and only use halve of it. I did it like this because of the kids and they were just perfect. Also if you like a bit more sweet to the sause use more brown sugar I also put a little bit of honey as well.
    This recipe made the best teriyaki wings. I followed others' suggestions and used pineapple juice instead of grapefruit juice, substituted diluted regular soy sauce (1/4 cup soy, 3/4 cup water) for low sodium soy sauce and doubled the amount of brown sugar. The sauce thickened nicely. Who knew you could make awesome wings without frying them?
    For starters I have noticed in quite a few of the ratings many reviewers have stated the sauce never thickened. I boiled on the lowest setting for about 20-30 mins. then removed sauce from heat and let stand til desired thickness. What I did was season all of my chicken pieces in a medium sized bowl with pepper and garlic salt/parsley mixture, pouring about a 2-3 tbsp of olive oil over the chicken, and covering and shaking the bowl so to coat chicken pieces evenly. Variations I made, which made these wings perfect is, using a 1/4 c of soy sauce and filling the rest with water (if all you have is regular soy) to make the 1 cup of needed soy. I have used pineapple juice from the beginning, used 3/4 c brown sugar, 1 tbsp of the prepared garlic in olive oil (mcormick), 1/8 tsp crushed red pepper, purchased the already toasted sesame seeds so to risks burning them, and used 1 1/2 tbsp of rice vinegar and 1 1/2 tsp white cooking wine to make up for the 3 tbsp rice wine vinegar that I too can never find. I place the chicken on a cookie sheet as suggested, cook for about 30 mins turning the chicken and cooking another 30 mins. I then remove the chicken and place in a medium sized bowl, pouring the sauce over the top. I then cover the chicken and shake the bowl to coat the chicken pieces. I allow the chicken to sit in the sauce for about 10 mins removing them and placing back onto the cookie sheet. Broil for about 5 mins, but on the top rack. After broiling for 5 mins I place the chicken pieces into the sauce a second time, allowing them to sit, covered, another 10 mins and then remove, broiling yet again for 5 mins. Lastly, I sprinkle with the sesame seeds. I don't think you can get any better with this recipe, they are delicious!
     
    Well I had all the ingredients except for grapefruit juice. So I decided to use orange rind in the recipe. They were absolutely delicious and I will never fry wings again in my home. I had no idea you could achieve such moist tender flavor by just baking for 30 minutes. Making some serios dietary changes for 2010!!
    At first, i was afraid to use the oven because i really dont bake but since i really want to try this recipe and my husband requested to have teriyaki chicken wings for lunch, i tried it... and it came our really yummy!!!! instead of using grapefruit, i used pineapple juice and sweet chili sauce as a substitute for haosin sauce... i was really happy when i tasted it and it was so delicious! my husband really loved it and asking for more! :) dont put a lot of salt on the chicken because the sauce is salty already. to those who cant make their sauce thicken, i put water with flour. try it!!!! thanks again tyler!!!
     

     
    oh, one more thing, it took me about almost an hour to make the chicken brown, maybe because i used the glass baking pan...but it's still yummy!!!
    Mmmmm. I used the pineapple juice, like suggested below. It's true that the sauce took a while (probably 30 min, maybe more) to thicken, but once it did, it was a PERfectly gooey glaze. I used drumsticks instead of chicken wings, so they baked for about a half hour anyway, and while they cooked, so did the sauce. They finished a little before the sauce, so I turned off the oven and opened it a crack to let the heat out, but kept the chicken in there to stay warm. I served it with noodles that I doused in butter, soy sauce, and teriyaki sauce, mixed with fresh and frozen vegies.
    I use this recipe on boneless/skinless grilled breast of chicken, and it's really very good. I suggest you use pineapple juice in place of grapefruit though. I also occasionally add a little sriracha to the sauce to make it spicier. Definitely use the low sodium soy sauce, it will be too salty otherwise.
     

     
    The sauce will thicken eventually, but if you want a faster option, just add some corn starch to help it along (1/2-1 Tablespoon should do it). Thanks Tyler!
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