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Teriyaki Dry Wings
Man, these teriyaki dry wings were so good.
Course Appetizer
Cuisine American
Keyword Asian wings, dry wings
Prep Time 1 hour hour
Cook Time 45 minutes minutes
Servings 6
Calories 593kcal
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 batch chicken brine from below
- 1 batch Teriyaki wing sauce from below
For the Teriyaki wing sauce
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 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.
Calories: 593kcal | Carbohydrates: 20g | Protein: 44g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 7538mg | Potassium: 486mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 678IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 3mg