Man, these teriyaki dry wings were so good. They disappeared in no time at all. It’s amazing the great flavors you can get with so few ingredients and in no time at all. You can’t beat these wings. The star of the show is the dipping sauce.
I used my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer to cook Teriyaki wings, but you can use a regular grill or even bake them in the oven.
You’ll also want to make these awesome wing recipes:
Bayou Blast Wings
Buffalo Wild Wings Teriyaki Wings
Spicy Buffalo Ranch Wings
Teriyaki Dry Wings
Prep Time1 hr
Cook Time45 mins
Servings: 6
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 batch chicken brine from below
- Your favorite wing seasoning I used
Fire-Eater Rub - 1 batch Teriyaki wing sauce from below
For the chicken brine
- 2 cups water
- 1/3 cup sea salt
- 1/2 cup white vinegar
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon crushed oregano you can substitute you favorite spices
For the Teriyaki wing sauce
- 1/2 cup soy sauce
- 1/4 cup fresh lime juice
- 2 cloves garlic minced
- 4 tablespoons brown sugar
- 1 teaspoons onion powder
- 4 teaspoons cornstarch
- 4 tablespoons water
Instructions
For the wings
- Place wings in brine in fridge for 1 hour.
- Shake off excess brine. Sprinkle with the wing seasoning.
- Serve with warmed Teriyaki dipping sauce, or dunk the wings in the sauce before serving.
For the chicken brine
- Combine all ingredients.
For the Teriyaki wing sauce
- Place all ingredients except the cornstarch and water in a small sauce pan over medium high heat. Stir.
- In a small bowl or cup, whisk together the cornstarch and water. Slowly pour into the pan, whisking as you go.
- Bring to a simmer and continue simmering, stirring often, until thickened.