Best 6 Teriyaki Chicken Wings With Sesame And Cilantro Recipes
**Teriyaki chicken wings with sesame and cilantro: A flavorful and easy-to-make appetizer or main course.**
These teriyaki chicken wings are the perfect party appetizer or game day snack. They're also a great option for a quick and easy weeknight meal. The wings are marinated in a flavorful teriyaki sauce, then baked until crispy. They're served with a sprinkling of sesame seeds and cilantro, and they're sure to be a hit with everyone who tries them.
This article includes three different recipes for teriyaki chicken wings. The first recipe is for classic teriyaki chicken wings. The second recipe is for spicy teriyaki chicken wings, which are made with a sriracha-infused teriyaki sauce. The third recipe is for teriyaki chicken wings with pineapple, which adds a sweet and tangy flavor to the wings.
No matter which recipe you choose, you're sure to enjoy these delicious chicken wings. They're crispy, flavorful, and easy to make. So what are you waiting for? Give them a try today!
TERIYAKI CHICKEN WINGS
Provided by Tyler Florence
Categories appetizer
Time 40m
Yield 12 cocktail servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
- Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.
SESAME TERIYAKI CHICKEN WINGS
making your own teriyaki sauce is so simple and has such a fresh taste but what's really neat about it is that you can change the sauce to match the food. This would go well on just about anything. If you wanted you could use it on a piece of salmon, or you have a little more Brown sugar may be little honey. There are a lot of possibilities. This is one sauce that you really should taste instead of just measuring it the way it is in the recipe. You just may come up with something you like better. Source unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Poultry Appetizers
Number Of Ingredients 11
Steps:
- with a sharp knife, cut the tips off the chicken wings and save them for stock. Slash The inside of the wing joint to help them cook more evenly, but don't cut them all the way through. Sprinkle liberally with the chicken wing dry rub. Set aside.
- To make the sauce, mix the soy sauce and brown sugar together in a medium microwave safe bowl. Add the oil, rice vinegar, garlic, ginger, and pepper. Mix well. Microwave on high for one minute. Stir, and microwave on high for another 30 seconds. Set aside.
- Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you prefer to serve them in individual segments, cut them apart now. Transfer the wings to a bowl. Pour the sauce over the wings. Toss to coat well. To serve, transfer to a platter and top with scallions. Serves 10
- Chicken wing dry rub: 2 tablespoon salt 2 tablespoons sugar in the raw 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons paprika 2 teaspoons good-quality chili powder 2 teaspoons finely ground black pepper 1 teaspoon lemon pepper 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper mix together and store in an airtight container. Makes about 3/4 cup.
TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO
Chicken wings don't have to be just chicken wings. This teriyaki glaze is incredibly easy to make and turns a boring concept into something sophisticated.
Yield serves 6, makes 2 1/2 cups sauce
Number Of Ingredients 13
Steps:
- Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
- Preheat the oven to 400°F. Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return them to the oven for 10 minutes to glaze. An impressive presentation is to serve these chicken wings family style: Arrange them on a large platter, pour over the remaining sauce, and sprinkle them with the sesame seeds and cilantro. Serve the wings with a large stack of cocktail napkins.
TERIYAKI CHICKEN WINGS
When my sister-in-law served these at a family party years ago, we all kept reaching for "just one more". I often prepare them for our toddler son...it's the only way I can get him to eat chicken!
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Cut chicken wings into three sections; discard wing tip section. In a large bowl or plastic bag, combine flour, garlic powder, salt and pepper. Add wings; toss to coat. , In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. , In a saucepan combine soy sauce and sugar; cook and stir until sugar is dissolved, about 5 minutes. Dip fried wings briefly in sauce; serve immediately.
Nutrition Facts : Calories 111 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 458mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein.
SESAME TERIYAKI CHICKEN
When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once. , Discard marinade. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear., To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 45 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 259mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO
This is a Food Network recipe (Tyler Florence). My grandson absolutely loves these -- the cilantro adds to flavor. It's hard to tell how many it will serve -- if my grandson shows up -- maybe 2!!! (OK having a hard time posting this -- the program keeps putting a coma between chicken and drummetts. Just so you know, I use about 3 1/4 lbs. of chicken drummetts.
Provided by Bobbie
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chilies, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring until thickened, about 20 minutes.
- Preheat oven to 400 degrees.
- Season the chicken drummetts generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan.
- Bake for 20 minutes or until the skin gets crispy.
- With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze.
- An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro.
- Don't forget the wet napkins!
Nutrition Facts : Calories 520.6, Fat 22.6, SaturatedFat 6.1, Cholesterol 199.5, Sodium 1910.4, Carbohydrate 26.1, Fiber 1.2, Sugar 19.3, Protein 51
Tips:
- Choose the right chicken wings: Use fresh, plump chicken wings with evenly distributed skin. Avoid wings that are bruised or have an unpleasant odor.
- Pat the chicken wings dry: Before cooking, pat the chicken wings dry with paper towels to remove any excess moisture. This will help the chicken skin crisp up in the oven.
- Marinate the chicken wings: Marinating the chicken wings in a flavorful mixture of soy sauce, ginger, garlic, and sesame oil for at least 30 minutes or up to overnight will help them absorb flavor and become more tender.
- Use a high oven temperature: Baking the chicken wings at a high temperature (425°F) will help them cook quickly and evenly, resulting in crispy skin and juicy meat.
- Flip the chicken wings halfway through cooking: To ensure that the chicken wings cook evenly, flip them halfway through the baking time.
- Make the teriyaki sauce: While the chicken wings are cooking, make the teriyaki sauce by simmering a mixture of soy sauce, mirin, sake, brown sugar, and ginger until it thickens.
- Glaze the chicken wings with the teriyaki sauce: Once the chicken wings are cooked through, glaze them with the teriyaki sauce and return them to the oven for a few minutes to allow the sauce to caramelize.
- Garnish with sesame seeds and cilantro: Before serving, garnish the chicken wings with sesame seeds and cilantro for an extra burst of flavor and color.
Conclusion:
These teriyaki chicken wings are a delicious and easy-to-make appetizer or main course that is perfect for any occasion. The combination of sweet, savory, and umami flavors will tantalize your taste buds, and the crispy skin and juicy meat will leave you wanting more. So next time you're looking for a crowd-pleasing dish, give these teriyaki chicken wings a try!
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