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Sticky Honey Teriyaki Chicken Wings

Sticky Honey Teriyaki Chicken Wings

Sticky Honey Teriyaki Chicken Wings | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Sticky Honey Teriyaki Chicken Wings, have the perfect combination of flavors that make your mouth keep coming back for more!

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Yields1 Serving
Prep Time2 hrs 10 minsCook Time10 minsTotal Time2 hrs 20 mins

 Kosher salt and freshly ground black pepper
 2 tbsp extra-virgin olive oil
 ½ cup honey
 Sesame seeds, for garnish
 2 lbs chicken wings
 1 cup low sodium soy sauce
 1 tbsp grated fresh ginger
 2 tbsp chopped fresh cilantro leaves
 2 cloves garlic, minced
 ½ lemon, juiced

1

Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.

2

Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

 

Recipe Resource: Food Channel - Tyler Florence

Ingredients

 Kosher salt and freshly ground black pepper
 2 tbsp extra-virgin olive oil
 ½ cup honey
 Sesame seeds, for garnish
 2 lbs chicken wings
 1 cup low sodium soy sauce
 1 tbsp grated fresh ginger
 2 tbsp chopped fresh cilantro leaves
 2 cloves garlic, minced
 ½ lemon, juiced

Directions

1

Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.

2

Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

Sticky Honey Teriyaki Chicken Wings

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