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Tender Sweet And Spicy Japanese-style Grilled Chicken Wings

Food & Recipes
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When it comes to chicken wings, I used to make Japanese chicken wings or Buffalo chicken wings. But I wanted to eat tender chicken wings that can be easily removed from the bones.

In this recipe, you don’t need coating & deep-frying chicken wings!

It’s very simple and easy, but maybe a little cooking time required.

There is a classic chicken wings (or drums) dish called “Amakara-Ni” in Japanese home cooking, which is chicken wings by slow-stew them with soy sauce, sugar, mirin, and sake.

It’s tasty, but it’s a little boring, so I grilled them in the oven after slow-stewing. The glaze will be thicker and shiny.


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Tender Sweet & Spicy Japanese-Style Grilled Chicken Wings

Rico McConnellRico McConnell
Tender and fluffy, sweet and spicy, Japanese-style grilled chicken based on the classic Japanese home cooking recipe.
Course Snack
Cuisine Japanese
Servings 2


  • 1.6 lb Chicken wings
  • Water enough to cover wings or a little less.

Teriyaki Sauce

  • 1 Garlic clove Sliced
  • 1/4 White onion Sliced
  • 4 tbsp Dark soy sauce
  • 6 tbsp Japanese sake or white wine
  • 4 tbsp Sugar
  • 1 Dried red hot chili pepper *Optional


  • Add all ingredients to a pot and allow them to boil.
  • Add chicken wings and pour water until the level sauce can just enough cover them or a little less.
  • Cover wings with "otoshi-buta" or with kitchen paper. (Make some holes to release air.)
  • Stew wings on low heat for 40 - 50 minutes. Check them once a while to make sure the sauce will not be boiled down, add water if it's gonna be burnt.
  • Set an oven at 275F.
  • After 40-50 minutes, place the wings on a baking sheet and glaze the surface with some of the sauce grill them for 20 minutes.
Keyword Chicken, Teriyaki
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