Stuffed Chicken Wings with Teriyaki Sauce
Stuffed Chicken Wings with Teriyaki Sauce are deboned chicken wing flats filled with asparagus and carrots, then pan-seared and simmered in a glossy homemade teriyaki sauce.
Ingredients
For the stuffed chicken wings
- 10 pieces chicken wing flats,
- ⅙ teaspoon salt
- ⅙ 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
Instructions
- To prepare the wings: 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.
- To stuff the wings: 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 teriyaki sauce: In a bowl, whisk together the water, soy sauce, sugar, mirin, and sake. Set aside.
- To pan-sear the wings: In a pan over medium-high heat, add the cooking oil and the stuffed wings. Pan-fry until golden brown, about 2 minutes per side.
- To simmer the wings: Lower the heat to medium-low. Pour in the sauce and cover with a lid. Simmer for 7 minutes. Flip the wings, cover again, and simmer for another 7 minutes, or until fully cooked.
- To reduce the sauce and serve: Remove the lid, turn the heat to high, and reduce the sauce until thick and glossy. Make sure the internal temperature of the chicken reaches 165°F (74°C). Serve immediately with the teriyaki glaze.
Video
Notes
Do not overstuff: Overstuffing can make the filling fall out during cooking.
Simmer gently: Medium-low heat helps the chicken stay tender and juicy while cooking through.
Spoon the sauce: Spoon the glossy teriyaki sauce over the wings right before serving so every piece is coated.
Vegetable swaps: You can swap asparagus and carrot with bell pepper, green beans, potatoes, or zucchini.
Alcohol-free option: If you cannot consume alcohol, replace the mirin and sake with extra water.
Internal temperature: The chicken should reach an internal temperature of 165°F (74°C).