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Freezer-friendly · Recipe

Teriyaki Chicken Wings

Sticky, golden, freezer-ready wings.

Worth making just for the aroma and golden color alone — taste is a given. Marinated wings can be frozen and stored in the freezer for up to 3 months.

Prep15 min
Cook15 min
Total45 min
Serves4 servings
CuisineJapanese

Freezer notes

Can you freeze Teriyaki Chicken Wings?

Yes — Teriyaki Chicken Wings freezes well: freeze it raw, it keeps up to 3 months in the freezer, about 2 days in the fridge.

Freeze it raw Up to 3 months frozen 2 days in the fridge

How to freeze Teriyaki Chicken Wings

Marinate the wings as directed, then freeze flat in a bag for up to 3 months before frying.

How to reheat Teriyaki Chicken Wings

Thaw in the fridge overnight, then pan-fry as directed, adding the reserved marinade at the end to glaze.

The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.

Ingredients

  • 1 kg chicken wings
  • 100 g soy sauce
  • 20 g olive oil
  • 20 g honey
  • 1 clove garlic
  • 1 pinch black pepper
  • 1 pinch ginger
  • oil for frying
  • to taste cilantro and sesame for garnish

Method

  1. Grate the garlic on a fine grater, then mix with all the other marinade ingredients.
  2. Remove the last joint from the wings (it can be used for stock); split the other two joints apart as well.
  3. Marinate the wings in the prepared marinade and set aside for 30 minutes.
  4. Remove the wings from the marinade and pat dry with paper towels. Reserve the marinade — it will be needed.
  5. Heat a frying pan well with oil. Place the wings and fry over medium heat until golden on the inside. Then increase the heat and brown both sides to get a crispy crust.
  6. Add the marinade back and keep on the heat until it has fully evaporated, about 2–3 minutes.

Equipment

  • fine grater
  • frying pan
  • paper towels

Nutrition per serving

Calories390 kcal
Protein27 g
Fat27 g
Carbs10 g

Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.

Cook once, eat twice

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