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Roasted Teriyaki Wings

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1

Hickory

Slightly sweet and full of savory wood-fired flavor, these sticky teriyaki wings are always a hit on game day, especially for those who don’t prefer heat on their wings.

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  • 1/2 Cup soy sauce

  • 1/4 Cup water

  • 1/4 Cup Brown sugar

  • 2 Tablespoon rice wine vinegar

  • 2 Whole scallions

  • 1 garlic clove, minced

  • 2 Teaspoon sesame oil

  • 2 Tablespoon fresh ginger, smashed

  • 2 1/2 Pound large chicken wings

  • 1 Tablespoon lightly toasted sesame seeds

  • 1

    Make the marinade: In a small saucepan, combine the soy sauce, water, brown sugar, rice wine vinegar, scallions, garlic, sesame oil, and ginger. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool completely.

    • 1/2 Cup soy sauce

    • 1/4 Cup water

    • 1/4 Cup Brown sugar

    • 2 Tablespoon rice wine vinegar

    • 2 Whole scallions

    • 1 garlic clove, minced

    • 2 Teaspoon sesame oil

    • 2 Tablespoon fresh ginger, smashed

  • 2

    Cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock. Transfer the chicken drumettes and flats to a large resealable plastic bag or a bowl.

    • 2 1/2 Pound large chicken wings

  • 3

    Pour the marinade over the chicken wings and turn to coat. Seal the bag and refrigerate for at least 6 hours, or overnight.
  • 4

    When ready to cook, set the Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F

  • 5

    Drain the wings, discarding the marinade. Place the wings directly on the grill grates. Close the lid and cook, turning once, until the skin is brown and crisp and the meat is no longer pink at the bone, 45-50 minutes.

    350 ˚F

  • 6

    Remove the wings from the grill. Sprinkle with the sesame seeds, then serve. Enjoy!

    • 1 Tablespoon lightly toasted sesame seeds

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