Chicken Easy

Oven-baked teriyaki chicken wings with slaw

Name: Teriyaki chicken wings with slaw recipe
Yield: 4
Ingredients: 12 whole chicken wings (mid-wings and drumettes split, wings tips removed); 30.00 ml cornflour; Toasted sesame seeds, to serve; 95g honey; 60ml sake; 60ml mirin; 60ml soy sauce; 60ml oyster sauce; 2 garlic cloves, crushed; 1 tsp grated fresh ginger; 770g cabbage; 1 large carrot, cut into thin matchsticks; 3 long green shallots, thinly sliced on the diagonal (white parts used, green parts reserved to serve); 75g mayonnaise; 40.00 ml rice wine vinegar; 40.00 ml lemon juice; 20.00 ml soy sauce; 2 tsp toasted sesame oil; 62.50 ml bonito flakes (optional, from Asian grocers)

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by Danielle Alvarez

May 23, 2024

These teriyaki chicken wings may be the ultimate share plate, but we think that's the last thing you'll want to do once you have a bite. Crunch through a crispy exterior lathered in sweet teriyaki sauce that drips into to a soft, tender chicken centre. It's impossible to stop at one wing – we've tried. This easy chicken wing recipe will be one you'll keep returning to, and your friends will thank you for it.

12 whole chicken wings (mid-wings and drumettes split, wings tips removed)
1 1/2 tbs cornflour
Toasted sesame seeds, to serve

Teriyaki sauce (makes 200ml)

1/4 cup (95g) runny honey
1/4 cup (60ml) sake
1/4 cup (60ml) mirin
1/4 cup (60ml) soy sauce
1/4 cup (60ml) oyster sauce
2 garlic cloves, crushed
1 tsp grated fresh ginger

Slaw

1/4 (770g) large cabbage, thinly sliced (we used a mandoline)
1 large carrot, cut into thin matchsticks
3 long green shallots, thinly sliced on the diagonal (white parts used, green parts reserved to serve)
1/4 cup (75g) Kewpie mayonnaise
2 tbs rice wine vinegar
2 tbs lemon juice
1 tbs soy sauce
2 tsp toasted sesame oil
1/4 cup bonito flakes (optional, from Asian grocers)

Method

1.

Preheat oven to 250°C/230°C fan-forced.
2.

Toss the chicken wings with the cornflour and a light sprinkling of salt flakes. Arrange, skin-side up, on a rack on top of a baking paper-lined tray. Bake for 50 minutes until golden and crispy.
3.

While wings cook, combine teriyaki sauce ingredients in a small saucepan and bring to a simmer. Cook, stirring occasionally, for 15 minutes, reducing mixture down until the consistency of maple syrup. Set aside.
4.

For the slaw, combine all ingredients in a bowl, except the bonito flakes, if using. Season with 1/2 tsp fine salt. Toss until well coated. (Sprinkle bonito flakes over the top of slaw just before serving, if using.)
5.

When wings are golden and crispy, transfer to a large serving bowl. Add 3-4 tbs teriyaki sauce and toss to coat.
6.

Garnish wings with sliced long green shallot green tops and toasted sesame seeds. Serve wings with slaw and extra teriyaki sauce for dipping.