If you are looking for a crowd-pleasing and winning recipe for chicken wings, this is The One for you. Tossed in a classic Japanese sauce, these Teriyaki Wings (手羽先の照り焼き) would go hand in hand with many occasions. Think weeknight meal, game day, potluck, birthday party, picnic, friends get-together, and many more! It’s pretty much fuss-free and guaranteed deliciousness.
How to Make the Wings Delicious
How do we make those finger-licking delicious Teriyaki Wings? Here are three simple things to consider.
Sake and Mirin – Key Ingredients for Teriyaki Wings
When you make “teriyaki” recipes, the 3 most important ingredients are soy sauce, sake, and mirin. For this Teriyaki Wings recipe, I partnered with Takara Sake and used Sho Chiku Bai Classic Junmai Sake and Takara Mirin (shown below). Takara Sake is also a huge brand in the U.S., so you can easily find their sake and mirin in Japanese grocery stores, Asian grocery stores, and some liquor stores.
Can We Skip Sake and Mirin?
When it comes to making the sauce for Teriyaki dishes and in this Teriyaki Wings recipe, sake and mirin are two ingredients that cannot be overlooked. They play significant roles in helping to tenderize the meat and enhancing the overall flavor and aroma of the dish. I have a comprehensive blog post about sake and mirin, where you will learn more about each ingredient and the benefits of cooking with them.
Any Halal Substitute for Sake and Mirin?
Sake: Water is the only substitute I can think of. Mirin: Look out for Honteri Mirin by Mizkan which contains no alcohol. Or you can substitute mirin with water and sugar. The ratio of water and sugar should be 3 to 1. For example, for 1 tbsp water, mix with 1 tsp of granulated sugar.
Use Heavy Bottom Cast Iron Pot
One piece of cookware that is good to own is a Dutch oven. I used to like Le Creuset but now favor Staub’s Dutch oven. Staub’s Dutch oven seals the moisture much better since the lids are designed with a tighter fit. I have different sizes for different purposes, but if I have to pick one, this 4.5 QT Dutch oven probably gets the most used for my daily Japanese cooking. If you make soups and stews for 4 people, 5.5 QT Dutch oven might be your best size. Here are three reasons why I love cooking in Dutch ovens and I think every home cook should own one. To make these teriyaki wings in the Dutch oven, it basically involves two simple steps: 1) simmering the wings over the stovetop until well coated 2) A quick broil under the oven. And there you have it, Teriyaki wings that are sweet, savory, and very sticky with perfect char.
Sake Pairing with REI Junmai DaiGinjo
For this teriyaki wings recipe, we paired it with the very versatile REI Junmai DaiGinjo from Takara Sake. This delicious sake is made in Berkeley California with Cal-rose rice polished to 50%. Unlike most daiginjo sake which is sipped by itself, Takara Sake created REI to enjoy with food. As you pick up REI in the sake glass (chilled), the distinct clean, and fresh aroma of high-quality sake slowly infuses your nose. Once you take a sip of REI, you will notice how smooth it is right away. Hints of melon, cucumber, and melon hit your taste buds gently. Inside your mouth, the sake evolves to more floral and fruit flavors with a slightly dry finish. The best part of REI stands out when you enjoy it with food. When we drank it with the teriyaki wings, the sweet soy sauce enhanced the characteristics of REI by amplifying its natural sweetness and the subtle underlying flavors. It was a perfect match! Besides teriyaki dishes, Takara sake also recommends trying REI with tempura, yakitori, sukiyaki, and sushi. It comes in a small 300 ml so it’s perfect for 1 or 2-person meal. If you can’t find it in your local market, you can buy it from Takara Sake online. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
