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Teriyaki Fried Wings
Andre Lewis

Teriyaki Fried Wings

A soy, brown sugar and ginger glaze reduces separately while unbreaded wings fry crisp. Cornstarch thickens the sauce quickly, so it is added as a slurry after the sugar dissolves. Use only enough glaze to shine; fully submerging the wings erases the texture the oil created.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 1 1/2 tsp kosher salt
  • 2 qt neutral frying oil
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/3 cup packed brown sugar
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves minced
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Pat the wings dry and season with salt.
  2. Heat 3 inches of oil to 350°F and fry the wings in batches for 9 to 12 minutes until golden and at least 165°F inside.
  3. Simmer the soy sauce, 1/2 cup water, brown sugar, ginger and garlic for 3 minutes.
  4. Whisk cornstarch with cold water, add it to the sauce and simmer 1 minute until glossy.
  5. Drain the wings on a rack, toss with a light coat of teriyaki sauce and serve.