Teriyaki Wings


  • 14-16 wings (mixture of flats and drums), washed and cleaned
  • 48 fl. Oz of vegetable oil
  • 1 cup all-purpose flour
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons garlic powder
  • Pepper to taste
  • For sauce:
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 4 tablespoons honey
  • 3 tablespoons water
  • 1 tablespoon flour
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • Chopped green onion (for garnish)
  • Sesame seeds (for garnish)


  1. In a large pot add vegetable oil. Heat for 8-10 minutes until ready for frying or until 350 degrees Fahrenheit in temperature.
  2. In a mixing bowl, add all-purpose flour, 1 ½ teaspoons onion powder, 1 ½ teaspoon garlic powder, and pepper. Mix together. 
  3. Flour wings by dipping them into flour mixture and covering on both sides. Shake off excess flour and place onto a plate until ready to fry.
  4. Add wings to vegetable oil and cook for 7-8 minutes or until brown. Wings will appear to float to the top of pot when done cooking.
  5. Remove and place on a paper towel lined plate to drain and cool.
  6. Add soy sauce, honey, brown sugar, onion powder, and garlic powder to a pot over medium heat. Cook for 6-7 minutes until warm and sugar has dissolved. 
  7. Mix together flour and water. Add to sauce and let thicken for another 6-7 minutes until desired thickness.
  8. Dip wings in sauce and place on a serving dish. Top with chopped green onions and sesame seeds.
  9. Enjoy!


  • Do not skip green onions and sesame seeds. It really adds to the dish.
  • Flour and water mixture is called a roux and is used for thickening. Add as much or as less depending on how thick you like your sauce. Make sure to mix well, and there are barely any lumps in roux.