Pineapple-Teriyaki Chicken Wings

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Serving Size: 4
Total Time:

Warning: this homemade pineapple-teriyaki glaze is addicting. Serve any extra on the side for dipping.

Ingredients

  • 0.25 cup butter
  • Vegetable oil (or other high flashpoint oil), for frying
  • 1 cup all-purpose flour, for dredging
  • Fresh cracked black pepper, to taste
  • Kosher or sea salt, to taste
  • 2 Pound chicken wings, split
  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • 2 Tbsp brown sugar
  • 0.25 cup rice vinegar
  • 0.75 cup (6-ounce can) pineapple juice
  • 0.5 cup sake
  • 0.5 cup soy sauce
  • 1 Tbsp n minced or grated fresh ginger, about 1-inch knob
  • 4 cloves garlic, minced
  • Sliced green onions, for garnish

Directions

  1. Heat a saucepan over medium heat. Melt the butter and stir in the garlic and ginger. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
  2. Add the soy sauce, sake, pineapple juice, rice vinegar and brown sugar. Bring up to a gentle boil and simmer for 3 minutes.
  3. Whisk the water and the cornstarch together and then whisk mixture into the teriyaki sauce and simmer until thickened, 8 to 10 minutes. Set aside.
  4. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
  5. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
  6. Toss the wings in the teriyaki sauce and sprinkle with green onions. Serve warm.

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Recipe Credit: Todd Porter & Diane Chu
Image Credit: Todd Porter & Diane Chu