Spicy Teriyaki Chicken Wings Finger Licking Good Grilled or Baked
Chicken wings with a spicy Asian flavor. The sauce is spicy, sweet, salty and irresistible. This Teriyaki chicken wings are so good that you won't be able to stop at just one.
Prep Time1 hour hr
Cook Time45 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Appetizer, First course, party food, Snack
Cuisine: Asian, Western
Servings: 5 pounds
Calories: 1350kcal
- 5 lbs. chicken wings tips and membranes between joints removed
- 6 cups water
- ¼ cup kosher salt
- ½ cup chili-garlic sauce
- 1 cup honey
- 2 Tablespoons soy sauce
- ½ cup sweet soy sauce
- 3 Tablespoons Sriracha sauce
- ¼ cup apple cider vinegar
- ¼ cup minced ginger
- 1 teaspoon sea salt
- 1 Tablespoon freshly cracked black pepper
- 1 teaspoon toasted sesame seeds put in dry skillet and watch like a hawk so they don't burn
- 1 Tablespoon minced green onion
Trim the chicken wings.
In a large glass bowl, combine water, salt, ¼ cup of the chili garlic sauce and ¼ cup of the honey. Stir until the salt is dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
To make the basting and dipping sauce, in a small bowl, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, Sriracha, remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.
Heat the grill to medium high. Drain the thighs or wings and season them with sea salt and pepper. Grill the thighs or wings until golden, 15 to 25 minutes, turning as needed. DON'T turn too much. When the thighs or wings reach a golden color, around 155 F, baste them with the sauce, turning as needed until the wings are glossy, well coated and reach 165 F. ** Baking instructions in Notes.
Remove to a serving platter and garnish the wings with the sesame seeds and green onions. Serve with the reserved dipping sauce. If you want to lick your fingers you have our permission-- it is acceptable and highly recommeneded.
** To Bake:
Preheat oven to 400 F. set a wire rack inside each of 2 large rimmed baking sheets lined with foil. Drain the wings and season them with sea salt and pepper. Divide the wings between the prepared racks and spread out in a single layer.
Bake the wings until cooked though and skin is crispy, 45 -50 minutes.
Baste on both sides with the sauce. Bake for another 8-10 minutes.
Follow the rest of the direction as in the grilled wings.
Adapted from Guy Fieri's Firecracker Chicken Wings
Calories: 1350kcal | Carbohydrates: 85g | Protein: 84g | Fat: 72g | Saturated Fat: 20g | Cholesterol: 349mg | Sodium: 8662mg | Potassium: 813mg | Fiber: 1g | Sugar: 77g | Vitamin A: 690IU | Vitamin C: 9.8mg | Calcium: 80mg | Iron: 5mg