Garlic-Teriyaki Chicken Wings Recipe

Name: Garlic-Teriyaki Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken wings, separated; 2 teaspoons coarse salt; 1/2 cup butter; 3 tablespoons light corn syrup; 1 cup soy sauce; 1 cup brown sugar; 1/2 teaspoon dry mustard; 1/8 teaspoon cayenne pepper; 3 garlic cloves, minced; 1/2 tablespoon fresh ginger, pressed and minced (optional); vegetable oil (for frying) or canola oil (for frying)

Servings: persons

3 lbs chicken wings, separated
2 teaspoons coarse salt
1/2 cup butter
3 tablespoons light corn syrup
1 cup soy sauce
1 cup brown sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 garlic cloves, minced
1/2 tablespoon fresh ginger, pressed and minced (optional)
vegetable oil (for frying) or canola oil (for frying)

1
Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt. Cool and set aside in large bowl.
2
Heat oil on high heat until it hisses when splashed with a drop of water.
3
Coat chicken pieces with salt.
4
Carefully lower chicken wings into hot oil. Fry until chicken is caramel in color and crispy; about 10 minutes.
5
Remove chicken from oil and drain on paper towels.
6
Toss chicken in butter mixture until well coated. Remove and serve with blue cheese or ranch.

1129

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs chicken wings, separated, 2 teaspoons coarse salt, 1/2 cup butter, 3 tablespoons light corn syrup, and more.

Yes, Garlic-Teriyaki Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic-Teriyaki Chicken Wings

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