Marinated Teriyaki Wings

Teriyaki wings piled on a black serving platter, sprinkled with green onion slices.

These Marinated Teriyaki Wings are smoky, delicious grilled teriyaki chicken in the handheld convenience of a wing. This recipe is a keeper.

Prep Time15

Cook Time15

Marinating Time4

Total Time4 30

Course: Appetizer, Appetizers, Main Course, Main Dish

Cuisine: Asian, Barbecue

Keyword: Marinated Teriyaki Wings

Servings: people

Author: Susie Bulloch

Ingredients

2 pounds chicken wings

Marinade

1 cup brown sugar
¾ cup soy sauce
½ cup pineapple juice
2 cloves garlic minced
2 Tablespoons rice wine vinegar
1 Tablespoon fresh ginger
2 teaspoons sesame oil

Teriyaki Sauce

remaining marinade
2 Tablespoons corn starch
2 Tablespoons cold water

Instructions

Marinate chicken wings. Combine all ingredients for the marinade in a gallon-sized zip-top bag and mix well to combine. Place all chicken wings in the bag, remove as much air as possible, and seal tightly. Refrigerate for at least 4 hours or up to 8 hours.
2 pounds chicken wings, 1 cup brown sugar, ¾ cup soy sauce, ½ cup pineapple juice, 2 cloves garlic, 2 Tablespoons rice wine vinegar, 1 Tablespoon fresh ginger, 2 teaspoons sesame oil
Grill chicken. Preheat your grill to 375 degrees F with 2-zones of heat (high heat and low heat). Remove the chicken wings from the marinade and set the marinade aside. Place the chicken wings on the low heat side of the grill, close the lid, and cook for 5-7 minutes on each side, or until the internal temperature of the chicken reads 145 degrees F.
Make teriyaki sauce. While the chicken grills preheat a medium saucepan over medium-high heat. Pour the marinade into the saucepan and bring to a boil. In a small pan, combine the cornstarch and cool water, mixing until there are no chunks of cornstarch left. Pour the cornstarch mixture into the boiling sauce, while whisking. Remove the thickened sauce from the heat and pour about ½ cup of sauce into a separate bowl. Set aside the rest of the sauce for serving with the chicken.
remaining marinade, 2 Tablespoons corn starch, 2 Tablespoons cold water
Sauce the chicken. Baste each of the chicken wings with ½ cup of reserved teriyaki sauce. Move the wings over to the high heat side of the grill and cook, flipping and basting once more, until the sauce has caramelized on the outside of the wings and the internal temperature reads 175 degrees F.
Rest and serve. Remove the chicken from the grill to a serving platter and allow it to rest for 5 minutes before serving with reserved teriyaki sauce.

Nutrition