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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!
These sauce dipping cups are perfect for dipping wings. They hold the perfect amount of sauce for a single serving.
Also try some Louisiana Gold jalapeno lime wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Teriyaki Dry Wings
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.
- 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.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
