Garlic-Teriyaki Chicken Wings

READY IN: 20mins
Recipe by hollyberry117

I whipped these little guys up since we were craving chicken wings from our favorite local restaurant. We didn't want to drive the 10 miles there - so I came up with this recipe with ingredients we had on hand. My fiance swears they are better than any we've had; and I have to agree!!!

Top Review by georgeweezie_8318418

This recipe stood out from the rest and I am sure glad I tried it! We are having a wing buffet for our daughter's grad party and these have made the menu. I did play around with it just a bit after making it per directions. It was a tad salty and not sweet enough for us but I cut the soy in half and doubled the water. Second time around I also ditched the butter and used oil...there was a wierd film that kept forming over the top of the sauce as it cooled and it didn't appear when I used Canola oil instead. I added half again of regular sugar and final step I added 1T cornstarch (with 1/4 cup cold water) to simmering sauce...DE-LISH-US!!! I tested my final four on some family friends and insisted they be truthful but I needn't have worried. As fast as the wings flew out of the bowl and disappeared I knew I had my winners. BTW these teriyaki wings were the first to go!!! thanks for a truly satisfying wing experience!!!

Ingredients Nutrition


  1. Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt. Cool and set aside in large bowl.
  2. Heat oil on high heat until it hisses when splashed with a drop of water.
  3. Coat chicken pieces with salt.
  4. Carefully lower chicken wings into hot oil. Fry until chicken is caramel in color and crispy; about 10 minutes.
  5. Remove chicken from oil and drain on paper towels.
  6. Toss chicken in butter mixture until well coated. Remove and serve with blue cheese or ranch.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a