We’re talking wings that satisfy every craving: sticky-sweet teriyaki glaze, juicy chicken inside, and a crisp finish made possible thanks to the AirFry mode. At Cooking Lovers, deep-frying is out, clever oven tricks are in. We cooked these in the AirFry function of our Teka oven and achieved that perfect crunch with almost no oil. It’s game-night worthy, snack-time approved, and absolutely repeatable.
Ingredients
- 200 ml soy sauce
- 80 ml rice vinegar
- 120 ml sake
- 20 ml sesame oil
- 4 tbsp brown sugar
- 10 g fresh ginger, sliced
- 10 g fine cornstarch
- 600 g chicken wings
- Salt and pepper, to taste
- White sesame seeds and chopped chives (for garnish)
Preparation
- To make the teriyaki sauce: combine soy sauce, rice vinegar, sesame oil, sake, brown sugar and ginger slices in a saucepan. Bring to a simmer, reduce heat, and cook for about 15 minutes to meld flavours and evaporate alcohol.
- Remove the ginger slices. Dissolve the cornstarch in cold water, pour it into the saucepan, and heat again until the sauce thickens, stirring constantly.
- Season the chicken wings with salt and pepper. Brush them with teriyaki sauce.
- Place the wings on the AirFry function tray of your Teka oven. Pre-heat the oven, set to 180 °C using AirFry mode, and cook for 15 minutes. Then increase temperature to 200 °C and cook for an additional 5 minutes.
- Once cooked and crisp, brush the wings again with teriyaki sauce, garnish with sesame seeds and chopped chives, and serve immediately.
Chef's tip!
For an extra layer of flavour, toss the wings in the sauce once more just before serving so the glaze glistens and sticks. Serve with extra chops of fresh chives and a sprinkle of sesame seeds — you’ll want seconds.
Products used
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