Chicken wings are by far one of my favorite thing to make on the grill. There are so many flavor profiles and different methods of cooking them that they never get boring. These Teriyaki wings are super simple to make and pack a ton of flavor in each and every bite. They have a sweet, smokey and salty flavor profile that will leave you craving more!
Ingredients you need
Protein: 2 pounds of chicken wings – Pre cut or whole wings both work great.
Marinade: Brown sugar, water, liquid aminos, minced garlic, ginger paste and mustard powder.
How to make Teriyaki Wings
If you bought whole wings, begin by cutting up your chicken wings separating the drums and the flats. Take a sharp knife and cut the wings right at each knuckle and carefully cut down. Toss the wing tips and keep the flats and drums.
Place all of the ingredients in a pan over low heat and stir them until everything combines. Let the marinade cool off them combine them in a ziplock bag with all of the wings. Let them marinate overnight to let the flavor penetrate deep into the meat. You can also marinate these for a couple of hours If you don’t have time to marinate them overnight – longer the better.
Set 1 cup of marinade aside to make the sauce later on in the process.
When you’re ready to cook your wings, drain the excess marinade from the bag. Season the wings with SPG (salt, pepper, garlic powder blend) and add corn starch to help crisp up the skin.
Fire up the smoker using cherry wood at 250°F. These wings were cooked on my PK360. Place the wings indirectly on the smoker and let them smoke for 1 hour flipping them half way through.
Take 1 cup of the reserved marinade and cook it in a pot over medium low heat for 10 minutes until it thickens. Once it has thickened, set it aside for later to coat the wings with.
Move the wings over direct heat and flip every minute to crisp up the outside of the skin. Once they reach an internal temperature of 185°F, remove them from the grill.
Coat the wings in the thickened Teriyaki sauce and garnish them with sesame seeds and chives.
Serve on a plate and enjoy!Print
- 2 pounds of chicken wings
- 1 cup light brown sugar
- 2 cups room temp water
- 1 cup liquid aminos or soy sauce
- 5 cloves of minced garlic
- 2 tbsp mustard powder
- 1 tbsp ginger paste
- Start with 2 pounds of chicken wings. If you bought them whole, separate the drums and the flats. If you bought them frozen, thaw them out in the refrigerator the night before.
- In a bowl, combine and mix: brown sugar, water, liquid aminos, minced garlic, mustard powder and ginger paste. Cook over medium heat for 3 minutes to help dissolve then set aside and let it cool down. Take 1 cup of the mixture and set aside for later.
- Place your chicken wings in a container or bag then pour in the cooled down sauce. Seal container/bag, then place in the refrigerator overnight to marinate.
- Fire up your grill by dumping your charcoal on the right side. Adjust your vents and set the temp to 250°F. Toss in cherry wood chunks for extra smoke flavor.
- Place wings on the indirect side of the grill and cook them for 60 minutes flipping them half way through.
- Take the extra 1 cup of marinade and cook it down for about 10 mins until thickened.
- Finish the wings over direct heat flipping them every 2 minutes until they reach an internal temp of 185°F then remove them from the heat. Place them in a bowl and mix with the thickened sauce.
- Top with chives and sesame seeds and enjoy!