How to Make Teriyaki Chicken Wings From Scratch

You may enjoy teriyaki chicken wings at your favorite restaurant, but if you think they're good, try the same dish made from scratch in your own kitchen. They're deliciously finger-licking good, so be sure to serve them with plenty of napkins.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Chicken wings
• Resealable bag
• Soy sauce
• Dry sherry
• Finely chopped garlic cloves
• Fresh gingerroot, peeled and chopped

1. Put the soy sauce, dry sherry, light brown sugar, minced garlic and chopped gingerroot in a blender or food processor and puree into a uniformly-colored sauce.
2. Place the chicken wings in a resealable bag and pour the teriyaki marinade over the top. Squeeze out the extra air and seal the bag. Allow the chicken wings to marinate for at least an hour, but no longer than 24 hours. Remove the wings from the bag and save the marinade.
3. Preheat the oven broiler and put a single layer of wings on the broiler pan. Broil the wings for 5 to 10 minutes or until crispy and golden brown. Turn the wings over and broil them for an additional 3 to 5 minutes. Watch them carefully, because they can quickly go from golden brown to black.
4. Put the teriyaki marinade in a small saucepan and cook it on high until it thickens and the volume reduces by about half.
5. Turn the oven down to 375 degrees. Put the wings in a large roasting pan and drizzle the sauce over them. Stir the wings until they are all coated in sauce.
6. Cover the pan with tin foil and put the teriyaki chicken wings in the oven for 30 minutes, basting them with sauce every 10 minutes. To make the wings crispy, remove the tin foil for the last 5 minutes.
7. Remove the teriyaki chicken wings from the oven, let them cool slightly and serve.