Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!
Dinner

Teriyaki Glazed Fried Chicken Wing’s

I was always told that there ain’t no thing but a chicken wing, (sorry grammar police) I had to say that. And when there’s a savory, sweet, teriyaki glaze upon those infamous chicken parts you too will see why it truly isn’t a thing but a chicken wing.

Chicken wing’s are the most beloved part of the chicken all over the world. It is the star of every sport’s gathering, party, and Friday’s pizza night. Just about every week my son ask “are we having chicken wing’s? He has donned himself the “chicken wing king” after all! I giggle every time he mentions that. Secretly, I feel that way about chicken wing’s too (smirking), where’s my crown?!

A trick I learned from a Korean cook, and forgive me I cannot recall her name, but her secret to crunchy fried chicken was battering it up in cornstarch and frying it twice. And I’ve been using that little nugget ever since. Frying the chicken twice using the cornstarch as the flour of choice makes a difference, and I have fried chicken in many ways, but frying it this way gives it a crunch that last even after it has sat overnight. Another key is frying it in grape seed oil, grape seed oil is my favorite it’s light and add’s to the crispy texture without weighing it down. The end result is a beautiful, crispy, golden brown wing that’ll make you want to sing…(I can’t help myself sometimes with the rhymes) you will at least do a dance, I promise that.

Teriyaki Wing's

Batter up!

There are no limits when it comes to sauces for chicken wing’s and teriyaki was the goal. Sweet, savory, with a hint of spice makes this glaze a huge winner.

Teriyaki wing's

Ingredients for the honey teriyaki sauce.

  • Mirin
  • Soy sauce
  • Fresh squeezed tangerine juice
  • Honey
  • Scallions
  • Spices

Mirin is a versatile condiment that you must, if you don’t already, have in your kitchen pantry. You can find it in any Asian grocery store, or even your local grocery store it’s usually in the Asian cooking isle. You will fall in love with this condiment. Soy sauce, who doesn’t keep this in their fridge? No kitchen should be without soy sauce. Tangerine juice was so fresh in the sauce but, feel free to use orange juice in place of tangerine just use a fresh orange. There’s nothing like a glaze over hot fried chicken!

For the seasoning on the chicken you will need Chinese 5 spice which can be found in most grocery stores. This seasoning makes it a breeze to get your chicken frying you have all the Asian flavors combined in one! This seasoning makes for a simple process after all you want to eat these delicious wing’s. Without further ado let’s get things cracking!

I did a cute video on the making of these mouth-watering wing’s take a gander.

I want to hear from you drop me a comment and let me know what you think about this recipe. And like share this post with all your family and foodie friends they’ll love you for it.

Teriyaki Glazed Fried Chicken Wings

Print Recipe
Serves: 4-6 Cooking Time: 30 minutes

Ingredients

  • 2 cups of grape seed oil for frying
  • 2 pound of chicken wings( about 8-11 wings per pound)
  • 1/2 tablespoon of sea salt to for chicken
  • 1/2 tablespoon of Chinese 5 spice tablespoons of Chinese 5 spice
  • 1 cup plus more of corn-starch flour for coating chicken
  • FOR SAUCE
  • 4 tablespoons of Mirin
  • 3 tablespoons of Soy sauce
  • 1 tablespoon of Honey
  • pinch of chili pepper flakes *optional
  • teaspoon of fresh grated ginger *optional
  • 1 half of a tangerine, or orange juiced
  • 1 tablespoon of scallions
  • 1/2 teaspoon of red chili pepper flakes
  • 1 pinch of cayenne pepper

Instructions

1

Cook the sauce first, add all ingredients for the sauce in a small sauce pan, and cook on medium heat for 5 minutes and lower and allow sauce to simmer until thickened a bit. For about 10 minutes more stirring in between. Remove from heat.

2

FOR THE CHICKEN

3

In a large bowl add salt to the chicken spreading all around evenly as possible, add Chinese 5 spice and coat chicken well using hands.

4

Heat up a skillet or deep fryer( if using a deep fryer you will need the recommended amount of oil for frying)

5

Coat chicken wings into corn starch flour. Press the cornstarch into the flour making sure to cover it nicely.

6

Fry chicken in batches 5-6 at a time frying for 20 minutes flipping over as they brown on each side.

7

Take chicken out and fry next batch of chicken.

8

On the last batch of chicken start adding the previous fried chicken into the pan squeezing them in to fry for the second fry. Fry 10 minutes more.

9

You may have to do this part in batches if your using a pan that's not that big.

10

Drain chicken a little on paper towels,

11

add chicken to a large bowl, add sauce on top, toss the chicken to coat it with the teriyaki-glaze.

12

Serve immediately.

Instagram

  • The first juice is my infamous beet, pomegranate and cherry juice 🥤 If you are looking for a full gut cleanse, well baby this is it. Make absolutely no plans for the evening after drinking two glasses of this😂 .
.

The second juice is spinach, apple and ginger, delicious is an understatement to this drink. Cheers to good health!
  • The level of cold it is outside simply makes no sense at all! I don’t get folks who believe in global warming, How Sway!?! How? .
.

Ok, lemme stop ranting and talk about this pot of delicious ova here. Vegan Roasted Veggie Pasta! It was so simple just use a pasta made with no eggs, season, (I used one pack of  sazon to flavor up) and roast zucchini, butternut squash, grape tomatoes and onions on 425 for about 15 minutes. Cook pasta, drain, reserve some of the pasta water about half of it, add vegan butter (soy free kind) canned fire roasted tomatoes and one vegetable bouillon cube. This will be your sauce. Take about 3 tablespoons of the sauce, add 1 tablespoon of cornstarch, stir until combined and add back into the sauce (this is to thicken up the sauce). Add pasta back in, add roasted veggies stir add some oregano, salt and pepper to taste adjust seasoning if you need to, squeeze a lemon wedge to finish it off and boom 💥
  • Ginger, Fennel, Orange = Medicine. Slice the ginger thin, cut your oranges in segments, julienne your fennel and squeeze the leftover orange parts for the juices. And my friends you have created a tasty bowl of pure cold-flu fighting medicine.
  • This was two years ago today, thanks Facebook for the reminder. I’m excited to do a few of these this season and I absolutely love seeing the varieties that are made from my beloved hometown New Orleans 💚💜💛 Happy Kings Day!
  • Divine is an understatement of how delicious this salad was. Arugula has a mildly spicy taste, it’s also known as rocket in some countries. Whatever you choose to call it these tasty green leaves instantly elevates a salad. Not to mention sweet pomegranate seeds and blackberries add texture and natural sweetness. Oh! And the dressing! To live for! Swipe for the recipe🥗 .
.
.
.
.
.

#veganfood #vegetarianrecipes #salads #prettyfood #bonitaapplecrumb #foodphotography #foodstyling #foodshot #tastemade #feedfeed #driscollsberries #berrytogether #pomegranate #arugalasalad #foodies #foodstagram
  • A yummy meatless Christmas dinner. Now who’s ready to eat a boat load of veggies, fruits, smoothies and green juices... Me! I’m going on a sugar detox soon (Saints of The Most High God, pray for me!)
  • Happy Birthday!! To one of my greatest creations🎈The cutest Christmas gift I’ve ever received ♥️ #happybirthday #decemberphotochallenge #decemberbaby #daughter #birthdaygirl #newyorkcity
  • Instead of adding croutons to your salad, add salad to your crouton. Genius! A simple spring mixed salad with sweet grape tomatoes on top of a buttery- toasted pecorino romano cheese crusted bread. Drizzle your salad with your fave vinaigrette, salt & pepper and enjoy 😉. Bonita, Bonita, Bonita...
  • Check out my story for this wonderful pasta dish! It’s was the bomb! I used @raoshomemade sweet eggplant sauce, so that saved me some cooking time. .
.

The pasta shell is stuffed with a sweet Italian sausage-mushroom ricotta-mozzarella filling, on top of a herbed Panko crusted eggplant. Parmesan and basil topped off with more sauce, the family was pleased 😄 #nobsfood

Follow Me!

Subscribe & Follow

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

View Full Profile →

Find us on Facebook

%d bloggers like this: