Pan-Roasted Teriyaki Wings

This recipe combines

Teriyaki Sauce Tare

Chicken wings roasted until browned, then glazed with a sweet-salty teriyaki sauce that caramelizes onto the skin in the oven. Unlike a buttery buffalo sauce, which is added after the wings are done, teriyaki needs time in the oven so its sugar can tighten into a glaze — so you roast the wings almost through, drain the pan, add the sauce, and return everything to a hot oven. The teriyaki is a quick soy-mirin-sugar reduction; this page includes it so you can make the whole dish from scratch. The teriyaki sauce (and its vinegar-free cousin, tare) also stand on their own.

Glazed at the end so the sugar caramelizes onto the skin instead of burning.

Makes 12 wings

Ingredients

For the teriyaki sauce (about ¾ cup)

• ½ cup Japanese soy sauce
• ½ cup mirin
• ¼ cup sugar
• 2 tablespoons rice vinegar

For the wings

• 12 chicken wings, split into flats and drumettes if needed
• Salt and pepper
• 2 tablespoons neutral oil

For a more traditional, vinegar-free glaze, make it as tare instead: leave out the rice vinegar.

Roasting & Baking

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Frying in the Oven→

Method

Make the teriyaki sauce

Combine the soy sauce, mirin, sugar, and rice vinegar in a small saucepan, bring to a gentle simmer, stirring until the sugar dissolves, then simmer 5–8 minutes, until glossy and slightly syrupy (or microwave in 30-second bursts, stirring between each, about 2–3 minutes total). Set aside; it thickens further as it cools.

Roast the wings

Preheat the oven to 375°F. Pat the wings very dry and season lightly with salt and pepper. Add the oil to a large ovenproof skillet over medium heat, add the wings in a single layer, and cook, turning occasionally, until lightly browned and some fat has rendered, about 3–5 minutes. Transfer the skillet to the oven and roast until the wings are almost cooked through and browned, about 18–22 minutes.

Glaze and finish

Move the wings to a bowl, raise the oven to 425°F, then carefully drain the fat from the skillet, leaving the browned bits behind. Return the wings to the skillet and pour about ⅓ cup of the teriyaki sauce over them, turning to coat, then roast another 5–8 minutes, turning once or twice, until the sauce reduces into a glossy, sticky glaze and the wings caramelize at the edges. Serve immediately, spooning any thickened sauce from the pan back over the wings.