Easy Kosher Chicken Wings Teriyaki Style

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I’ve been making these teriyaki-style chicken wings for years now, and they’re always the first thing to disappear at any gathering. There’s something about that sweet and savory glaze coating crispy chicken skin that just works. I started making them when I wanted that familiar teriyaki flavor but needed to keep things strictly kosher.

The key difference in my kosher version is skipping the traditional mirin and using a combination of white wine and a touch of honey instead. This gives you that same depth of flavor without compromising on kashrut. I also add a bit of rice vinegar to brighten everything up. The soy sauce I use is always certified kosher, and I’ve found that the slightly saltier profile actually works better with chicken wings than the traditional versions.

Creating Kosher Teriyaki Without Mirin

What makes these wings so good is the two-step cooking process. First, I bake them at a high temperature to get the skin really crispy, then I toss them in the glaze and give them a few more minutes in the oven. This way, you get wings that are crispy on the outside but still juicy inside, with a glaze that sticks but doesn’t make them soggy. I learned this technique after too many disappointing wings that looked great but had chewy skin.

The Secret to Crispy Glazed Wings

These wings work perfectly for Shabbat dinner when you want something a little different from the usual chicken. They’re also fantastic for parties since people can eat them with their hands. I like to serve them with some steamed rice and roasted vegetables, or just put out plenty of napkins and let people go to town. The glaze keeps them moist even if they sit out for a while, which is always helpful when you’re entertaining.

Easy Kosher Chicken Wings Teriyaki Style - Asian-Jewish Fusion recipe
I've been making these teriyaki-style chicken wings for years now, and they're always the first thing to disappear at any gathering. There's something about that sweet and savory glaze coating crispy chicken skin that just works. I started making them when I wanted that familiar teriyaki flavor but needed to keep things strictly kosher. The key difference in my kosher version is skipping the traditional mirin and using a combination of white wine and a touch of honey instead. This gives you that same depth of flavor without compromising on kashrut. I also add a bit of rice vinegar to brighten everything up. The soy sauce I use is always certified kosher, and I've found that the slightly saltier profile actually works better with chicken wings than the traditional versions. What makes these wings so good is the two-step cooking process. First, I bake them at a high temperature to get the skin really crispy, then I toss them in the glaze and give them a few more minutes in the oven. This way, you get wings that are crispy on the outside but still juicy inside, with a glaze that sticks but doesn't make them soggy. I learned this technique after too many disappointing wings that looked great but had chewy skin. These wings work perfectly for Shabbat dinner when you want something a little different from the usual chicken. They're also fantastic for parties since people can eat them with their hands. I like to serve them with some steamed rice and roasted vegetables, or just put out plenty of napkins and let people go to town. The glaze keeps them moist even if they sit out for a while, which is always helpful when you're entertaining.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian Fusion
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken wings separated into flats and drumettes
  • 1/3 cup kosher soy sauce
  • 1/4 cup honey
  • 3 tablespoons dry white wine
  • 2 tablespoons rice vinegar
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 2 green onions scallions sliced thin for garnish
  • 1 tablespoon sesame seeds for garnish

Method
 

  1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken wings completely dry with paper towels. This is crucial for crispy skin. Toss wings with vegetable oil, salt, and black pepper in a large bowl until evenly coated.
  3. Arrange wings in a single layer on the prepared baking sheet, making sure they don't overlap. Bake for 25 minutes until skin starts to crisp and wings are nearly cooked through.
  4. While wings bake, make the teriyaki glaze. In a small saucepan, combine soy sauce, honey, white wine, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring to a simmer over medium heat.
  5. Let the glaze simmer for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. It should reduce by about half. Remove from heat.
  6. Remove wings from oven and transfer to a large mixing bowl. Pour the warm glaze over the wings and toss until all pieces are well coated.
  7. Return glazed wings to the baking sheet and bake for another 8-10 minutes until the glaze is sticky and caramelized, and the wings are fully cooked through.
  8. Let wings rest for 2-3 minutes, then transfer to a serving platter. Sprinkle with sliced scallions and sesame seeds before serving.

Notes

Wings can be prepared through step 3 earlier in the day and glazed just before serving. Store leftover wings in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to crisp them back up. For extra heat, add a pinch of red pepper flakes to the glaze.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 890mg 39%
Dietary Fiber 0g
Total Sugars 11g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.
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