Sesame ginger teriyaki wings
College football season is here and so are the wings! Sesame ginger teriyaki was the requested flavor for watching the Oregon Ducks kick some butt!
I will admit I don’t measure when making this sauce. You can add more or less of the ingredients to suit your taste and texture, and sweetness. A little word of advice… you may want to double this recipe for the sauce. It goes really good as a glaze or dipping sauce with soooo many other things and is handy to have around.
Sesame ginger teriyaki Sauce:
½ Cup Brown sugar
½ Cup Mirin
1 Cup Ponzu (or low salt Soy sauce with citrus added)
1-2 TBS Minced or Ground fresh ginger
1-2 TBS. fresh garlic
4-5 TBS Honey or Agave nectar
1-2 TBS Sesame oil
1 TBS Cornstarch (dissolved in 1T of water)
¼ C toasted sesame seeds (divided)
*Not shown is the garlic and honey/agave (and the ginger is hiding in the background)
Step 1: Toast your sesame seeds. In a large skillet add enough sesame seeds to cover the bottom on medium high heat (about ¼ cup). Stir or toss occasionally to brown evenly. Remove from heat into a separate container or bowl to cool.
Step 2: Make your sauce. Add all ingredients except the sesame seeds into to a sauce pan on medium high heat, stirring often until it starts to boil. Stir in cornstarch and cook until thickened (use more if you want a thicker sauce). Then add 1-2 Tablespoons of the toasted sesame seeds. Remove from heat into a separate container or bowl to cool. Keep refrigerated.
Step 3: Prepare your wings. Thaw wings or wing segments. I have about 5 lbs here for about 2 cookie sheets worth. Keep the wings as dry as possible as they thaw by placing them on a wire rack. Do this ahead of time in your refrigerator for safe thawing practices as well as aiding in drying the skin. If you have a convection oven use the “Drying” mode set at 140’ for 1 hour from frozen. Season the wings with a little salt. Toss wings in corn starch or 50/50 corn starch and flour. This time I used cornstarch with 50% my favorite frying flour. Set wings back on cooling rack to let the cornstarch set and dry the skin further while you set up your fryer.
*If you like a little thicker coating on your wings, you can dip the wings in 1 egg beaten with 1 T. Vodka first before tossing in the cornstarch. (Yes! You read that right! Using vodka instead of milk (which is mostly water) with the egg will evaporate better without any vodka flavor! This will keep your wings CRISPY!)
Step 4: Fry wings. Fry in small batches to prevent crowding and temp swings. Keep oil between 325-350’. Use a thermometer. Fry wings until internal temp is minimum 175’ for best results. Drain. I use a wok at home, but use what you’ve got. I suppose you could use an air fryer but I can’t speak to that as I don’t have one. But I have “air fried” them on the Kettle with the vortex that worked pretty good. Use high heat indirect.
Step 5: Place a serving size of wings in a large bowl. Add enough sauce to coat the wings and “toss” the bowl to mix and incorporate. Dump wings onto a serving dish and sprinkle with extra sesame seeds. Serve with carrots & celery with ranch or blue cheese if desired.
Thanks for looking. Go Ducks!
College football season is here and so are the wings! Sesame ginger teriyaki was the requested flavor for watching the Oregon Ducks kick some butt!
I will admit I don’t measure when making this sauce. You can add more or less of the ingredients to suit your taste and texture, and sweetness. A little word of advice… you may want to double this recipe for the sauce. It goes really good as a glaze or dipping sauce with soooo many other things and is handy to have around.
Sesame ginger teriyaki Sauce:
½ Cup Brown sugar
½ Cup Mirin
1 Cup Ponzu (or low salt Soy sauce with citrus added)
1-2 TBS Minced or Ground fresh ginger
1-2 TBS. fresh garlic
4-5 TBS Honey or Agave nectar
1-2 TBS Sesame oil
1 TBS Cornstarch (dissolved in 1T of water)
¼ C toasted sesame seeds (divided)
*Not shown is the garlic and honey/agave (and the ginger is hiding in the background)
Step 1: Toast your sesame seeds. In a large skillet add enough sesame seeds to cover the bottom on medium high heat (about ¼ cup). Stir or toss occasionally to brown evenly. Remove from heat into a separate container or bowl to cool.
Step 2: Make your sauce. Add all ingredients except the sesame seeds into to a sauce pan on medium high heat, stirring often until it starts to boil. Stir in cornstarch and cook until thickened (use more if you want a thicker sauce). Then add 1-2 Tablespoons of the toasted sesame seeds. Remove from heat into a separate container or bowl to cool. Keep refrigerated.
Step 3: Prepare your wings. Thaw wings or wing segments. I have about 5 lbs here for about 2 cookie sheets worth. Keep the wings as dry as possible as they thaw by placing them on a wire rack. Do this ahead of time in your refrigerator for safe thawing practices as well as aiding in drying the skin. If you have a convection oven use the “Drying” mode set at 140’ for 1 hour from frozen. Season the wings with a little salt. Toss wings in corn starch or 50/50 corn starch and flour. This time I used cornstarch with 50% my favorite frying flour. Set wings back on cooling rack to let the cornstarch set and dry the skin further while you set up your fryer.
*If you like a little thicker coating on your wings, you can dip the wings in 1 egg beaten with 1 T. Vodka first before tossing in the cornstarch. (Yes! You read that right! Using vodka instead of milk (which is mostly water) with the egg will evaporate better without any vodka flavor! This will keep your wings CRISPY!)
Step 4: Fry wings. Fry in small batches to prevent crowding and temp swings. Keep oil between 325-350’. Use a thermometer. Fry wings until internal temp is minimum 175’ for best results. Drain. I use a wok at home, but use what you’ve got. I suppose you could use an air fryer but I can’t speak to that as I don’t have one. But I have “air fried” them on the Kettle with the vortex that worked pretty good. Use high heat indirect.
Step 5: Place a serving size of wings in a large bowl. Add enough sauce to coat the wings and “toss” the bowl to mix and incorporate. Dump wings onto a serving dish and sprinkle with extra sesame seeds. Serve with carrots & celery with ranch or blue cheese if desired.
Thanks for looking. Go Ducks!
