Teriyaki Dry Wings
Man, these teriyaki dry wings were so good.
Servings 6
Calories 593kcal
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.
Notes
Serve your wings with extra sauce on the side for dipping!
Nutrition
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