20 In Appetizer/ Chicken

Teriyaki Chicken Wings Recipe

Teriyaki Chicken Wings Recipe

Teriyaki Chicken Wings Recipe

You may know this already from our Chicken Teriyaki recipe, but Teriyaki is not the name of the sauce but rather a cooking method used in Japanese cuisine.  Meat or fish is grilled and basted with sauce for a nice shine, or it can be cooked and mixed with the sauce in a frying pan.

The sauce used for Teriyaki is usually the mixture of sugar, soy sauce, sake and/or mirin.  While more and more retailers carry sake and mirin for cooking in many parts of the world these days, one of the most frequently asked questions to us is “Can I skip sake?” or “What’s the substitute for Mirin?”  While we try to avoid unneeded and complicated ingredients to make it easy for everyone to enjoy Japanese food at home, sake and mirin are essentials in many of our recipes.  Teriyaki is definitely one of them.

Since I often say, “If you don’t want to use sake, skip it!” I decided to test my own words and try making Teriyaki without sake or mirin today.  I used pineapple juice instead!  It helped to thin the soy sauce and sugar mixture and yet added some sweetness.  I know pineapple juice is not a true substitute for sake or mirin in other dishes probably,  however for chicken wings it worked!  Pineapple juice is not an unusual ingredient to marinade meat anyway, and who doesn’t want to drink up the leftover juice after making the sauce!

Since chicken wings are tiny, marinading is not really needed.  I simply rubbed some grated ginger and garlic with a bit of salt while preheating the oven.  While the chicken is in the oven, I made a sauce.  Very easy!  The recipe can easily be doubled or tripled to feed a crowd.

Teriyaki Chicken Wings Recipe (No Sake or Mirin!)

Ingredients

  • 1.5 pounds chicken wings (680g)
  • 1 clove garlic (grated)
  • 1 tsp ginger (grated)
  • 1/4 tsp salt
  • Sauce
  • 1/4 cup soy sauce (60ml)
  • 2 tbsp sugar
  • 1/4 cup pineapple juice (60ml)
  • Topping (optional)
  • toasted sesame seeds

Instructions

  1. Preheat oven to 400F (205C.) Rub grated garlic and ginger and salt on the surface of the chicken and set aside while preheating the oven.
  2. Place chicken on the baking sheet covered with aluminum foil and cook in the oven for 40 minutes.
  3. While chicken is in the oven, mix all the ingredients of the sauce in a small pan and boil for 8-10 minutes until the sauce gets thickened a bit.
  4. Brush sauce over cooked chicken and put them back in the oven for another 5 minutes. Repeat brushing another layer and cook for another 3-5 minutes.
  5. Serve on a plate and sprinkle on sesame seeds.
http://www.japanesecooking101.com/teriyaki-chicken-wings-recipe/

Teriyaki Chicken Wings Recipe

Step 1

Teriyaki Chicken Wings Recipe

Step 2

Teriyaki Chicken Wings Recipe

Step 4

Teriyaki Chicken Wings Recipe

Teriyaki Chicken Wings Recipe

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  • Dawn
    January 27, 2014 at 10:29 pm

    Hi there,
    To begin with, I do love and enjoy cooking your recipes. And am so grateful for your site.
    About the Teriyaki chicken wings, do we have to cover the chicken wings with foil after brushing the Teriyaki sauce over, or jut leave them uncovered while placing them back to oven?

    Thank you,
    Dawn

    • Yuko
      February 1, 2014 at 3:05 pm

      Hi Dawn,
      Thanks for your comment. I’m glad you enjoy cooking our recipes!
      For this teriyaki chicken wings, you don’t need to cover the chicken wings after brushing the sauce. It is actually better not to cover.

      • Dawn
        February 17, 2014 at 9:55 pm

        Thank you Yuko, Thank you Noriko.
        I always thought of Japanese food as a piece of art . Just like a beautiful painting in the frame. And that nobody but Japanese master chefs could do that art as tasty and beautifully as they do.
        I never dreamed of being able making any kind of Japanese food up until I discovered your site. It’s so good to have you in my kitchen almost everyday!!
        And I Thank you for that.

        Looking forward to learn more and more from you, ladies.

        • Noriko
          February 23, 2014 at 5:54 pm

          Dawn,
          thanks, keep cooking!

  • Paint
    January 29, 2014 at 12:32 am

    Woww this menu looks healthy. I was thinking its a fried chicken. Thank you. I already have tried 2 dishes from you. Can’t wait to try everything.

    • Noriko
      February 1, 2014 at 11:17 am

      Paint,
      thanks!

  • Jaz
    April 3, 2014 at 3:55 am

    I’ve just tried your teriyaki chicken recipe today & it’s easy to prepare and the outcome was successful. Looking forward to see more recipe posting from you. I’m from Singapore 🙂

    • Noriko
      September 14, 2014 at 3:54 pm

      Jaz,
      thanks! Hope you can try many more recipes!

  • Phil
    April 30, 2014 at 6:10 pm

    Do you know of teriyaki recipe that uses togarashi for a little more spice.

    • Noriko
      May 3, 2014 at 5:17 pm

      Phil,
      that sounds good too.

  • Shirley
    June 12, 2014 at 1:01 pm

    First, thank you so much for your wonderful website! I just happened on it and am anxious to try some of these wonderful recipes. I’m unable to eat garlic, onions or peppers (which I really miss!). Do you have any advice on alternatives when your recipe calls for one of these? (Like a substitute for the garlic in teriyaki chicken?) thanks!

    • Noriko
      September 14, 2014 at 1:07 pm

      If you can’t eat those things, just omit them. Our Teriyaki Chicken recipe doesn’t call for garlic (not Teriyaki Chicken Wings). You could skip onions too.

  • Pearl
    July 15, 2014 at 8:51 pm

    Can you replace chicken wings with chicken breasts? Just curious cause I have a lot of chicken breasts at home 🙂 Thanks!!

    • Yuko
      September 15, 2014 at 8:03 pm

      Hi Pearl,
      This recipe is specific to wings, but I’m sure the sauce will go great with chicken breasts, too!
      You should cook longer depending on the size of the meat.

  • Joey
    August 27, 2014 at 6:26 pm

    Yuko san, can I substitute the pineapple juice, not easy to get it here even for canned ones.

    • Yuko
      September 15, 2014 at 8:05 pm

      Joey, how about you try with orange juice? Sweet and sour is the flavor we are looking for.
      Or if you have Sake and/or Mirin (more typical Teriyaki), you can definitely use that too.

      • Keith
        January 23, 2016 at 9:50 am

        If we want to go the traditional route, how much mirin, sake, sugar and soy source should we use?

  • Nazia
    February 15, 2016 at 10:11 am

    Hi, your site has really inspired me to cook Japanese food more often. Thank you so much for the clear instructions. I have the same question as Keith. Please do let us know. Many thanks

  • Jose
    August 11, 2016 at 11:55 am

    Hello! This recipe looks amazing! I can’t wait to try it tonight.

    Can I cook the sauce and just pour it over some Fried chicken wings? Or do I have to cook the sauce longer?

    • Noriko
      August 19, 2016 at 12:06 pm

      Jose,
      never tried, but pouring the sauce over fried chicken may work. Sounds yummy!