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.
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.
- Soy sauce
- Fresh squeezed tangerine juice
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 WingsPrint Recipe
- 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
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.
FOR THE CHICKEN
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.
Heat up a skillet or deep fryer( if using a deep fryer you will need the recommended amount of oil for frying)
Coat chicken wings into corn starch flour. Press the cornstarch into the flour making sure to cover it nicely.
Fry chicken in batches 5-6 at a time frying for 20 minutes flipping over as they brown on each side.
Take chicken out and fry next batch of chicken.
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.
You may have to do this part in batches if your using a pan that's not that big.
Drain chicken a little on paper towels,
add chicken to a large bowl, add sauce on top, toss the chicken to coat it with the teriyaki-glaze.