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

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  • This pork didn’t make a bit of sense ya hear me?! Or as we say it in the N.O, ya heard me?! .
🙌🏽 I seasoned it with salt pepper and a wonderful Aleppo Pepper spice blend from @victoria_gourmet. seared it and made a white wine reduction sauce. .
👩🏽‍🍳 Let it roast low and slow for about 2-1/2 hours and used the reduction juices to make a peach- white wine glaze. Good God y’all! I’m looking forward to recreating the left overs of this. .
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🦐
Leftover’s can surely be a fancy new meal am I right??!
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What’s some of your favorite ways to use leftovers? The possibilities can be endless! .
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Not to be confused with actual grilling, and slathering Sweet Baby Ray’s all over them. .
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It’s a rich buttery sauce with a creole blend of spices, herbs, some Worcestershire and according to your preference white wine, or a dark ale. .
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I love to have lots of hot French bread 🥖 to soak up all the buttery goodness of the sauce. It’s irresistible 🤤 To do these right you must get gulf shrimp, preferably with the heads still intact. The heads lock in all the great flavor from the shrimp and sauce😉 .
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It’s nothing short of amazing 😉 It’s so good my son and I ate the skin off of it while it was still hot! (true story). 🔥
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But y’all, this is some serious flavor packed chicken and there’s always “the best part about it” scenario, and that’s leftovers! 🥪
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Preferably chicken sandwiches on brioche buns with kimchi aioli (also true story). 🤤
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I’m jumping ahead of myself, well actually that was dinner, but you catch my drift! Make this chicken, enjoy it with delicious sides, and the next day make sandwiches, got it? Great! Click the link in my bio for this deliciously- insane recipe. . . @victoria_gourmet 
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These are subtlety spicy and sooo good! charred slightly in a hot pot of sesame oil. And finished off with fresh minced garlic, salt and toragashi for more spice. My 5 year old loved them and so will you. Give them a try. .
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Happy Saturday veggie eaters and rib lovers🥦🥗🍖 .
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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.

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