Teriyaki Dry Wings

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.

Teriyaki Dry Wings

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
Course: Appetizer
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

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.

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