Mike, Author at For the Wing

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. If you’ve never had dry wings now is the time to try them. Having the sauce on the side means you get to enjoy the best of both worlds. Nicely spiced, tasty dry wings and a great sauce.

Delicious Asian Flavors In A Dry Wing

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. Or however you want to cook them. Just serve them while they’re still hot and you’ll enjoy some of the best wings around!

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

Norcalway 12 oz Condiment Squeeze Bottles for…

Leak-proof Cap: Our condiment squeeze bottles are…
Food-Grade BPA-Free Plastic: Durable squirt…

These sauce dipping cups are perfect for dipping wings. They hold the perfect amount of sauce for a single serving.

EHOMEA2Z Ramekins Stainless Steel Condiment Sauce…

Commercial Grade Stainless Steel: These sauce…
Multifunctional Portion Cups: This set of sauce…

Also try some Louisiana Gold jalapeno lime wings!

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Print Recipe

5 from 1 vote

Teriyaki Dry Wings

Man, these teriyaki dry wings were so good.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: Asian wings, dry wings

Servings:

Calories: 593kcal

Equipment

Ingredients

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 chicken brine

2 cups water
⅓ cup kosher salt
½ cup white vinegar
2 tablespoons sugar
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano you can substitute you favorite spices

For the Teriyaki wing sauce

½ cup soy sauce
¼ cup fresh lime juice
2 cloves garlic minced
4 tablespoons brown sugar
1 teaspoons onion powder
4 teaspoons corn starch
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.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Serve with warmed Teriyaki dipping sauce, or dunk the wings in the sauce before serving. Click here for our guide on how to sauce your 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.

Notes

Serve your wings with extra sauce on the side for dipping!

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Buffalo Sauce-Injected Wings

Oh how many thousands of wings have I eaten? A lot. A whole lot. More than I can count. I sure do love my wings. But you know, maybe a little something was missing. Once you get inside the wing, well, there’s just chicken. Good tasty moist chicken, sure. But no sauce. And I do love my sauce. What if instead of tossing my wings with sauce I injected them with it instead? So I did. Buffalo sauce-injected wings are crazy good and fantastically different. Crispy skin on the outside with a burst of wing sauce in the middle. No lame wings here.

Different. And Cool.

I really enjoyed these Buffalo-sauce injected wings. It’s like I get the best of all the tastes. I get to enjoy my wing seasoning. None of it is diluted after the wing has been covered in sauce. And I get my wing sauce, and lots of it. But, I didn’t end up with a lake of sauce at the bottom of my plate. It was definitely a chicken wing win, and a real attention-getter at a party.

Of course, you don’t have to use just Buffalo wing sauce like I did. Any wing sauce will work, but you’ll want to try and use ones that are thin enough to make it through your injector. And don’t skimp on the injector either. You want a quality injector that won’t clog easily. One that’ll hold up, time after time, because you’ll be making these wings again and again. And you want one that’s easy to clean. You might save money in the short-term on a cheap injector, but you’ll pay in the long run.

Ouch!

One word of caution about using an injector. Well, besides ‘don’t stab yourself in the hand with it’. Inject the sauce slowly. If you just push down hard on the plunger the sauce isn’t going to end up IN the wing it’s going to end up on you. And all over the kitchen. So go slow and let the sauce ‘get in there’ as I say.

Meat Injector Kit 304 Stainless Steel with…

PROFESSIONAL QUALITY: DIMESHY meat injector is…
SPECIALLY DESIGN with three Seasoning needles, one…

Also try my Cajun Buffalo wings.

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!