Stuffed Chicken Wings with Teriyaki Sauce

These chicken wing flats are carefully deboned, stuffed with crisp vegetables, and simmered in a flavorful teriyaki sauce until tender and juicy. It’s a fun, delicious dish that looks impressive but is surprisingly simple to make. Let’s get started with these Stuffed Chicken Wings with Teriyaki Sauce!

Stuffed Chicken Wings with Teriyaki Sauce Recipe

Serves: 10 pieces
Prep time: 30 minutes
Cook time: 25 minutes

For the stuffed chicken wings:
10 pieces (1 pound) chicken wing flats
1/6 teaspoon salt
1/6 teaspoon white pepper
10 pieces asparagus, cut into 4-inch lengths
10 pieces carrot, cut into 4-inch batons
1 tablespoon avocado oil, or other cooking oil

For the teriyaki sauce:
1/2 cup water
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons mirin
3 tablespoons sake

Stuffed Chicken Wings with Teriyaki Sauce Instructions

1. Prepare the wings and sauce:

• To debone the chicken wings, cut around each joint. Gently pull down the meat and remove the bones. Repeat with all pieces.
• Season both sides of the wings with salt and white pepper.
• Stuff each wing with one piece of asparagus and one piece of carrot. You can substitute with other vegetables if you prefer.
• To make the sauce, in a bowl, whisk together the water, soy sauce, sugar, mirin, and sake.

2. Cook the stuffed wings:

• In a pan over medium-high heat, add the oil and the stuffed wings. Pan-fry until golden brown, about 2 minutes per side.
• Lower the heat to medium-low. Pour in the sauce and cover the lid. Simmer for 7 minutes.
• Flip the wings, cover again, and simmer for another 7 minutes or until fully cooked.
• Remove the lid, turn the heat to high, and reduce the sauce until thick and glossy. Ensure the internal temperature of the chicken reaches 165°F (74°C).
• Serve immediately with the teriyaki glaze.

Tips & notes

• Use small, uniform chicken flats to make stuffing easier and ensure even cooking.
• Deboning may take some practice—use sharp kitchen shears and take your time!
• You can swap asparagus and carrot with bell pepper, green beans, or mushrooms for variation.
• If you cannot consume alcohol, replace the mirin and sake with extra water.