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This Teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving. This is a slightly sweeter sauce than our other Teriyaki sauce. For some kick, add some red pepper flake. Or for more heat, add Sriracha or hot chili sauce.
Click here to see the fantastic chicken wings we made using this Teriyaki wing sauce. I cook a LOT of different flavors of chicken wings, from Asian-inspired, to southwestern.
Also try my tingle wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Teriyaki Wing Sauce Version 2.0
- 1 cup pineapple minced (You can substitute a 20 ounce can minced pineapple)
- ½ cup soy sauce
- ¼ cup Mirin
- 1 inch ginger minced
- 2 cloves garlic minced
- ¼ cup brown sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon dried red pepper flake or more, optional
- Place the pineapple, soy sauce, Mirin, ginger, garlic, sugar, vinegar and sesame oil into a blender.
- Blend until well combined and smooth. Blend more for a thinner sauce or leave it a bit chunky for a thicker sauce.
- Transfer to a sauce pan over medium heat. Bring to a boil then reduce heat to a simmer.
- Add cornstarch to a small bowl or cup. Add in the water and stir until smooth. (I used a fork).
- Whisk in the cornstarch mixture until it thickens.
- Add red pepper flake, if desired, to taste.
- Remove from heat and let cool slightly before using.
- Toss your wings in the sauce just before serving. Reserve some sauce for dipping if desired.
Nutritional values are approximate.