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teriyaki wing sauce recipe
- Total Time: 22 minutes
- Yield: 1.5 cups sauce (enough for 8 servings of wings) 1x
- Diet: General (Gluten-Free option available)
Description
This recipe creates a rich, glossy homemade teriyaki wing sauce, transforming chicken wings into an unforgettable meal or appetizer. It’s quick to make, wholesome, and family-friendly, perfect for busy weeknights.
Ingredients
- 0.5 cup soy sauce (low-sodium preferred)
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons sake (Japanese rice wine)
- 0.33 cup brown sugar, packed (light or dark)
- 2 tablespoons fresh ginger, grated
- 4 cloves fresh garlic, minced
- 1 tablespoon cornstarch + 2 tablespoons cold water, for slurry
Instructions
- Combine Liquids and Sweetener: In a medium saucepan, whisk together the soy sauce, mirin, sake (if using), and brown sugar over medium heat. Stir constantly for 2-3 minutes until the sugar dissolves completely and the mixture is smooth.
- Add Aromatics: Stir in the grated fresh ginger and minced fresh garlic. Bring the mixture to a gentle simmer, just until you see small bubbles, and cook for 5 minutes to allow the flavors to meld beautifully.
- Thicken the Sauce: In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until completely smooth, forming a slurry. Slowly pour this cornstarch slurry into the simmering sauce in the saucepan, whisking constantly for 1-2 minutes.
- Simmer to Perfection: Continue to simmer and whisk for another 1-2 minutes until the sauce thickens to your desired consistency; it should be a beautiful, glossy glaze that noticeably coats the back of a spoon.
- Cool and Use: Remove from heat and let the teriyaki wing sauce cool slightly. The sauce will continue to thicken further as it cools, achieving that perfect sticky texture. Toss generously with your favorite cooked wings or prepare for meal prep by storing it.
Notes
For a gluten-free option, use tamari instead of soy sauce. Honey or maple syrup can replace brown sugar for alternative sweetness. Add red pepper flakes or sriracha for a fiery kick. A few drops of sesame oil at the end add a lovely nutty aroma. Pre-minced ginger and garlic (fresh or frozen) can save prep time. Do not boil too aggressively; keep it at a gentle simmer. Always make a cornstarch slurry with cold water before adding it to hot liquid to prevent lumps.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 tablespoons sauce
- Calories: 40 calories
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: teriyaki, wing sauce, homemade, savory, sticky, easy, family-friendly, Japanese, glaze, weeknight
