Furikake Teriyaki Chicken Wings
Furikake Teriyaki Chicken Wings are sweet, savory, and so easy to make! These umami-packed wings are tossed in a homemade teriyaki sauce and topped with furikake. Follow our simple recipe to broil or bake these sticky wings depending on your preference.
Servings: 2
Calories: 655kcal
Equipment
Ingredients
Wings
- 1½ lbs chicken wings (flats and drumettes)
- 2 tablespoon olive oil
- 1½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 1 tablespoon lemon juice
- chopped green onions
- 2 tablespoon furikake
Instructions
Baked Teriyaki Wings
- Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
- Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, and lemon juice to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ lbs chicken wings (flats and drumettes), 2 tablespoon olive oil, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 tablespoon lemon juice
- Bake chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Make sauce - While the wings bake, make the sauce. Add soy sauce, sake, mirin, and sugar to a saucepan over medium heat and whisk until combined. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 5-7 minutes, occasionally whisking until the sauce thickens. Remove from heat.3 tablespoon soy sauce, 4 tablespoon sake, 4 tablespoon mirin, 2 tablespoon brown sugar, granulated sugar, or honey
- Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the teriyaki sauce until coated. Arrange back on the baking sheet and cook for an additional 3-5 minutes at 400°F. The wings will be sticky and the meat will be tender. Transfer to a clean serving platter and top with furikake and chopped green onions. Serve immediately.2 tablespoon furikake, chopped green onions
Broiled Teriyaki Wings
- Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
- Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, and lemon juice to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 tablespoon lemon juice, 1½ lbs chicken wings (flats and drumettes)
- Broil chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
- Make sauce - While the wings bake, make the sauce. Add soy sauce, sake, mirin, and sugar to a saucepan over medium heat and whisk until combined. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 5-7 minutes, occasionally whisking until the sauce thickens. Remove from heat.3 tablespoon soy sauce, 4 tablespoon sake, 4 tablespoon mirin, 2 tablespoon brown sugar, granulated sugar, or honey
- Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Turn the oven on to 400°F. Toss in the teriyaki sauce until coated. Arrange back on the baking sheet and cook for an additional 3-5 minutes at 400°F. The wings will be sticky and the meat will be tender. Transfer to a clean serving platter and top with furikake and chopped green onions. Serve immediately.2 tablespoon furikake, chopped green onions
Video
Notes
Storage
- Refrigerate leftover teriyaki chicken wings for up to 3 days in an air-tight container. In order to reheat, place them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
- Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
- To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Nutrition
Calories: 655kcal | Carbohydrates: 21g | Protein: 38g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 3389mg | Potassium: 427mg | Fiber: 1g | Sugar: 9g | Vitamin A: 536IU | Vitamin C: 6mg | Calcium: 217mg | Iron: 3mg