RECIPE: Sizzling Stovetop Sticky Teriyaki Wings
This recipe is for 4 large wings but can be expanded to cook a large skillet full. Use about 2 tablespoons of sauce for every 4 wings.
INGREDIENTS:
– 4 large chicken wings
– 2 tablespoons teriyaki sauce
– 1 fresh red chili pepper (optional)
– 2 green onions
INSTRUCTIONS:
1. Put the wings into a hot pan – they should fit snugly. Brown them for about 1 minute on each side.
2. Add the teriyaki sauce and just cover the wings with water. I recommend Kikkoman Original Takumi Collection Teriyaki Sauce because it is flavorful, thick, and infused with sesame seeds.
3. Add slices of red chili pepper or other favorite to the simmering water, if you like your wings spicy.
4. Cook until the chicken is cooked through and tender, and the sauce reduces and thickens.
5. Turn the wings and coat them in the sticky, teriyaki sauce.
6. Remove the wings to a plate or bowl and add a splash of red wine vinegar to the pan to loosen and pick up the thickened sauce. Pour over the wings to fully pick up the goodness left in the pan.
7. Top the wings with chopped green onions and gather a lot of napkins.
