Fried teriyaki chicken wings. Coated in a sticky, spicy sauce, these fried chicken wings give new meaning to”finger-licking good”.
Make these better than restaurant teriyaki fried wings and watch them disappear in minutes.
Serve them up on a large tray and serve as an appetiser or, tailgating snack.

What to serve with the teriyaki chicken wings.

• Serve with some rice.
  • ghee rice.
  • Sri Lankan yellow rice(rice recipe).
  • pineapple chicken fried rice(one pot meals).
  • egg fried rice in 20 minutes
• Side dishes to serve with teriyaki chicken wings.
  • garlic bread
  • Serve with some stir-fried vegetables.
  • Coleslaw salad with mayonnaise.

Tips and questions for teriyaki chicken wings.

• Tips.
  • Buy fresh chicken wings. If you are using frozen wings, defrost and wash them.
  • Pat the wings dry so the coating will stick and retain the crispness as they fry.
  • Season the flour well.
  • Heat the oil to 350°F (175°C). If the oil has not reached the correct temperature, the chicken wings will be soggy.
  • Avoid overcrowding the pan with the wings,but fry them in small batches.
  • Make sure to remove any excess oil as they are transferred to paper towels.

• Questions.
  • Can I use store-bought teriyaki sauce to make these crispy chicken wings?
    • You can use store-bought teriyaki sauce if you find the thick variety, but I find it to be too salty.
    • The reason I make my own homemade teriyaki sauce is that the ingredient table in the bottle reads with too many preservatives, all the more reason to make it at home.
  • How many chicken wings should I buy?
    • A regular person easily goes through 5 teriyaki wings in a single serving because it’s addictive.
    • I usually buy about 700g to 1kg of wings, but still find that it’s not enough for the family because even if they are done eating on the first serve, they end up wanting a few more wings at dinner time.
    • So, depending on how heavy or light eaters your family members are, I’ll say 7-8 chicken wings per family member.
  • How can I make the spicy teriyaki chicken wings kid-friendly?
    • Although the best way to make them is with a lot of heat, if you want to adapt them for kids, just reduce the amount of chilli you use.

More teriyaki recipes.

Teriyaki chicken with bell pepper and onion stir-fry.
Beef teriyaki stir-fry(quick and easy recipe)
Teriyaki-marinated baked chicken.
Teriyaki tofu(easy tofu recipe).
teriyaki chicken fried rice
Teriyaki mushroom stir fry.

What you will need in the kitchen.

• Chopping board and knife.
• Average-sized bowl to make the sauce.
• Spoon.
• A large tray or bowl to combine flour and seasoning.
• A deep frying pan.
• Slotted spoon
• Large tray covered in kitchen paper towels.

RECIPE DIFFICULTY -LITTLE CARE IS NEEDED

Ingredients to fry teriyaki chicken wings.

• To deep fry the chicken wings.
  • Chicken wings with skin on.
  • Bread flour.
  • Salt to season.
  • Oil to fry the wings
• To make the spicy teriyaki sauce.
  • Soy sauce.
  • A few tablespoons of light white vinegar.
  • Sugar.
  • Ginger-garlic paste.
  • Water as needed.
  • Red chilli flakes.
  • A green chilli chopped fine(optional)

Step by step photo tutorial.

How to fry teriyaki chicken wings.

Preparing the chicken wings.

Cut and discard the tips of the chicken wings and wash them.
Drain any excess water and pat dry each of the wings individually.
Add the flour to a large deep tray or a bowl and season it with salt(make sure to season the flour well).

Add the chicken wings to the flour and coat the wings with seasoned flour.

Deep-frying the chicken wings.

Place a deep frying pan over a low-medium fire and pour in the oil.
Let the oil heat to 325°F (160°C).
If you are not using any thermometers, then just dip your wooden spoon into the oil. If the oil is bubbling around the wooden spoon, then the oil is ready to fry.
Do not increase the heat of the oil to rush the process of frying or let the oil heat to a smoking point.
The oil should be at a steady temperature for you to get the wings crispy and golden.
In small batches of four, fry the wings until they turn golden brown. Once done, transfer the wings to a bowl with paper towels to remove excess oil.

Making the spicy teriyaki sauce.

Into a deep pan, add soy sauce, vinegar, sugar,ginger-garlic paste, water, red chilli flakes, and green chilli chopped(optional).
Place the pan over medium heat and stir until the sugar dissolves.
Continue to reduce the sauce until it thickens enough to coat the back of your spoon.
You need to be careful that the sauce doesn’t thicken too much, which will add a bitter taste. Cook the sauce until it’s a slightly thick syrup.
Should the teriyaki sauce be overcooked, then add a few tablespoons of oil to lighten it and remove the sweet and spicy sauce immediately.

Mixing the chicken wings in teriyaki sauce.

Add a 1/4 cup of the sauce you made into a large bowl.

Add the wings to the teriyaki sauce, combine well, keep adding the sauce as you need to coat the wings and serve the teriyaki chicken wings while they are still warm.

Any leftover teriyaki sauce can be refrigerated in a dry place to be used as needed.

JOIN ME ON ISLANDSMILE YOUTUBE CHANNEL

With you in mind, each recipe on this blog has been written with great care and love to the best of my ability.
It’s free and on the blog, so you can try it anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups, which will affect me as a food blogger and the growth of this blog.
I would appreciate it if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.