Sticky Teriyaki Turkey Wings
These sticky teriyaki turkey wings are juicy and fall- off- the- bone tender. They are smothered in homemade teriyaki sauce that gets thick and sticky. Basting them several times during the final stage of baking is the secret to that thick, sticky layer of deliciousness.
Servings: 4 servings
Ingredients
For the Teriyaki Sauce:
- ½ cup sake
- ½ cup soy sauce
- ⅓ cup mirin
- ¼ cup brown sugar
- 1 tablespoon freshly grated ginger
- 3 garlic cloves grated or minced
For the Wings:
- 4 large turkey wings about 2 pounds
- 2 tablespoons sliced scallion tops
- 1 tablespoon toasted sesame seeds optional
Instructions
For the Teriyaki Sauce:
- Set a small saucepan over medium heat and add all of the ingredients for the sauce. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to low and cook, stirring occasionally to thicken slightly, about 10 minutes.
- Remove from the heat and transfer to a small dish.
To For the Turkey Wings:
- Preheat the oven to 375°F. and coat a 13x9-inch baking dish with oil spray.
- Cut the tips of the wings off and discard. Cut through the joints of the remaining wings so you have the flat sections and the drumettes. Cutting them into sections will help them cook more evenly. Arrange the turkey sections in the prepared dish and baste them on both sides with the teriyaki sauce.
- Cover the baking dish with foil and bake for 1 hour.
- Transfer from the oven, remove the foil, spoon off some of the accumulated fat and baste the turkey again with the teriyaki sauce.
- Increase the oven temperature to 400°F. and return the dish, uncovered to the oven for another 15 minutes.
- Remove the dish from the oven and baste with the teriyaki sauce again.
- Return the dish to the oven and cook for a final 15 minutes, uncovered.
- The turkey wings will be sticky and a dark mahogany color.
- Transfer to a serving plate and sprinkle with the sliced green onions and sesame seeds if using.
Notes
- The teriyaki sauce will keep in a covered jar or bottle for up to 2 weeks in the refrigerator.
- The teriyaki sauce can be made in advance and refrigerated. When ready to use, warm lightly to a syrupy consistency.
Nutrition
Serving: 1 | Calories: 585kcal | Carbohydrates: 24g | Protein: 54g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 151mg | Sodium: 1869mg | Fiber: 1g | Sugar: 20g
