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Teriyaki Chicken Wings

They’re sticky, sweet, salty and sumptuous. Try these versatile teriyaki wings either as part of a buffet or the centre of an asian fusion meal. Alternatively, just enjoy them on their own in front of the TV…Pair with a refreshingly zingy miso and lime salad for the perfect meal.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, Japanese
Servings 3 people
Calories 692 kcal


  • 1 kg raw chicken wings
  • 100 ml soy sauce
  • 50 g honey
  • 1 tsp rice wine vinegar
  • 1 tsp cornflour
  • 3 cloves garlic
  • 15 g raw ginger


  • Take the wings out of the fridge and place in a large mixing bowl.
  • In a small bowl, mix the cornflour with a small amount of boiling water – the minimum required to completely dissolve the flour.
  • mix the cornflour with the soy sauce, honey, rice wine vinegar and grated garlic and ginger.
  • In a small pot or pan, slowly heat the wet mixture for 3 or 4 minutes until it becomes slightly thicker.
  • Cover the wings in the marinade and if you have time leave to sit in the fridge for an hour.
  • If not, or after it has sat, spread the wings on a wire rack on top of a baking tray and place in a preheated oven at 180°C for 1 hour.
  • Serve with toasted sesame seeds and spring onions.

Nutrition (per serving)

Calories: 692kcal

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