Glaze-Grilled Chicken Wings

Téba Niku No Teri Yaki

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Grilled and glazed with a sweet soy sauce, this chicken dish has wide appeal. Serve it either hot or cold with a tossed green salad and hot white rice.


  • 12–16 meaty chicken wings
  • ½ teaspoon salt

Teri yaki sauce

  • ¼ cup soy sauce
  • ¼ cup mirin (syrupy rice wine)
  • 1–2 tablespoons sugar


Lightly salt the chicken wings on all sides, then spread them out on a rack or net. Heat your broiling or grilling unit to high and cook the chicken wings for 6–8 minutes, flipping them over once halfway through. Meanwhile, in a small saucepan, combine the teri yaki sauce ingredients and heat them through, stirring. Continue to cook the sauce for a minute or two until it thickens.

Dip the chicken wings, one at a time, into this sauce and return them to the rack or net. Now lower the heat slightly and continue to grill or broil for another 4 minutes. Dip the wings again into the teri yaki sauce and cook for a final 2–3 minutes.