Teriyaki wings

Teriyaki wings


Kosher salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
½ cup honey
Sesame seeds, for garnish
2 lbs chicken wings
1 cup low sodium soy sauce
1 tbsp grated fresh ginger
2 tbsp chopped fresh cilantro leaves
2 cloves garlic, minced
½ lemon, juiced

Cutting board
Shallow baking dish
Large skillet


Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces.

Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.

Remove wings from marinade and pat dry; season with salt and pepper.

In a large skillet over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes.

Continue cooking the wings, turning them over often to coat them as the glaze reduces.

Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.