Marinated Teriyaki Wings
Sweet, savory, and irresistibly sticky, these Marinated Teriyaki Wings are a surefire crowd-pleaser. Perfectly grilled to caramelized perfection, they deliver a smoky char balanced by a tangy-sweet glaze that will leave you reaching for more.
Infused with the bold flavors of soy, pineapple, and ginger, these wings owe their irresistible taste to a perfectly balanced marinade. The process ensures every bite is packed with mouthwatering flavor, making them the ultimate game-day snack or barbecue highlight.
From the first sizzling moment on the grill to their final saucy glaze, these wings are an experience. Serve them hot with extra teriyaki sauce, and watch them disappear in record time!
Marinated Teriyaki Wings: Ingredients That Bring Bold Flavor
- Chicken Wings: The perfect canvas for smoky, caramelized goodness, delivering tender bites in every wing.
- Brown Sugar: Adds a rich sweetness that balances the savory and tangy notes beautifully.
- Soy Sauce: The backbone of umami, infusing each bite with bold, savory depth.
- Pineapple Juice: A tropical touch that tenderizes while offering subtle sweetness.
- Ginger & Garlic: A dynamic duo that layers the marinade with warm, aromatic spice.
- Sesame Oil: Enhances the marinade with a nutty richness that complements the smoky grill flavors.
Recipe Tips
- Marination Magic: For the most flavorful wings, marinate them for at least 4 hours, but 8 hours is ideal. The marinade not only infuses the chicken with sweet and savory teriyaki flavors but also tenderizes the meat, ensuring every bite is juicy and satisfying.
- Mastering the Grill: Use a two-zone grilling technique for the perfect texture. Start on low heat to cook the wings evenly without burning, then move to high heat for a beautifully caramelized finish. Don’t rush; patience here pays off with tender, smoky wings.
- Sauce Consistency: When thickening the teriyaki sauce, ensure the cornstarch mixture is smooth and lump-free before adding it to the hot marinade. Whisk continuously while it simmers to achieve a silky glaze that clings perfectly to the wings.
What to Serve with Marinated Teriyaki Wings
- Asian-Style Slaw: A refreshing side of crisp cabbage, shredded carrots, and a tangy sesame dressing pairs beautifully with the wings, balancing their smoky richness with a touch of crunch and acidity.
- Steamed Rice: Serve the wings alongside a bowl of fluffy jasmine rice to soak up the extra teriyaki sauce, creating a hearty, satisfying meal.
- Grilled Veggies: Skewers of grilled bell peppers, zucchini, and onions complement the smoky flavors of the wings and add a burst of color and nutrition to your plate.
FAQ
1. Can I bake the wings instead of grilling them?
Yes! Preheat your oven to 400°F and bake the marinated wings on a wire rack placed over a baking sheet for 25-30 minutes, flipping halfway through. Broil for an additional 2-3 minutes to caramelize the sauce.
2. Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade up to three days in advance. Store it in an airtight container in the refrigerator until you’re ready to use it.
3. How do I know when the wings are fully cooked?
Use a meat thermometer to ensure the internal temperature of the wings reaches 175°F. This guarantees they are cooked through and tender.
4. Can I substitute chicken thighs or drumsticks?
Yes! Both thighs and drumsticks work well with this recipe. Adjust the grilling time to accommodate the thicker cuts, ensuring they reach the same internal temperature of 175°F.
Marinated Teriyaki Wings
Ingredients
- For the Chicken Wings:
- 2 pounds chicken wings
- For the Marinade:
- ¾ cup soy sauce
- 1 cup brown sugar
- ½ cup pineapple juice
- 2 cloves garlic finely minced
- 1 Tablespoon grated ginger
- 2 Tablespoons rice vinegar
- 2 teaspoons sesame oil
- For the Teriyaki Sauce:
- Reserved marinade
- 2 Tablespoons cornstarch
- 2 Tablespoons cool water
Instructions
- Prepare the Marinade:
- In a gallon-sized resealable bag, combine the soy sauce, brown sugar, pineapple juice, garlic, ginger, rice vinegar, and sesame oil. Mix thoroughly to ensure the sugar dissolves and the flavors meld. Add the chicken wings to the bag, press out excess air, and seal tightly. Place the bag in the refrigerator and allow the wings to marinate for at least 4 hours or up to 8 hours for optimal flavor infusion.
- Grill the Chicken:
- Preheat a grill to 375°F, setting up two zones for direct and indirect heat. Remove the wings from the marinade, reserving the liquid for later use. Position the wings on the indirect heat zone, close the lid, and cook for 5-7 minutes on each side. Continue grilling until the internal temperature reaches 145°F, ensuring even cooking.
- Prepare the Teriyaki Sauce:
- While the chicken is on the grill, pour the reserved marinade into a medium saucepan and bring it to a boil over medium-high heat. In a separate small bowl, whisk together the cornstarch and cool water until smooth. Gradually whisk this mixture into the boiling marinade. Stir continuously until the sauce thickens to a glossy consistency. Reserve about ½ cup of the sauce for basting the chicken; set aside the remainder for serving.
- Baste and Finish the Wings:
- Move the wings to the direct heat zone of the grill. Using the reserved ½ cup of teriyaki sauce, baste the wings generously. Flip the wings and baste again, allowing the sauce to caramelize. Continue grilling until the wings reach an internal temperature of 175°F and develop a rich, sticky glaze.
- Rest and Serve:
- Transfer the wings to a serving platter and let them rest for 5 minutes to lock in the juices. Serve immediately with the remaining teriyaki sauce on the side.
