Teriyaki Wing Sauce Version 2.0
This Teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving.
Servings 2 cups
Calories 267kcal
Ingredients
- 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
Instructions
- 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.
Notes
Store any leftover sauce in the fridge.
Nutrition
Calories: 267kcal | Carbohydrates: 59g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 3492mg | Potassium: 297mg | Fiber: 2g | Sugar: 43g | Vitamin A: 345IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg