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.
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.
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
- Grate the garlic on a fine grater, then mix with all the other marinade ingredients.
- Remove the last joint from the wings (it can be used for stock); split the other two joints apart as well.
- Marinate the wings in the prepared marinade and set aside for 30 minutes.
- Remove the wings from the marinade and pat dry with paper towels. Reserve the marinade — it will be needed.
- 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.
- 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
| Calories | 390 kcal |
|---|---|
| Protein | 27 g |
| Fat | 27 g |
| Carbs | 10 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
The date you froze it is the part you'll forget
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