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Le Chaudron recipe
Aile de poulet teriyaki
Teriyaki chicken wings
⏱ 40 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
12chicken wingsabout 1.5 kg / 3.3 lb
150 ml (⅔ cup)soy sauce
100 ml (½ cup)mirin
80 ml (⅓ cup)sakeor white wine
4 tbsphoney
4 tbspbrown sugar
5 clovesgarlic
4cm (1½ in) fresh ginger
2 tbsptoasted sesame oil
2 tbsptoasted sesame seeds
3scallions
1 tspfreshly ground pepper
- 12 chicken wings about 1.5 kg / 3.3 lb
- 150 ml (⅔ cup) soy sauce
- 100 ml (½ cup) mirin
- 80 ml (⅓ cup) sake or white wine
- 4 tbsp honey
- 4 tbsp brown sugar
- 5 cloves garlic
- 4 cm (1½ in) fresh ginger
- 2 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
- 3 scallions
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F) fan. Rinse the 12 wings briefly and pat very dry so they caramelize.
- Remove the germ from the 5 garlic cloves and chop finely. Finely grate the 4 cm (1½ in) piece of peeled ginger. Thinly slice the 3 green onions, keeping the green tops for garnish.
- In the medium bowl, whisk the soy sauce, mirin, sake, honey, brown sugar, garlic, ginger and toasted sesame oil until the sugar dissolves.
- Toss the wings in the marinade and refrigerate for at least 30 minutes (ideally 2 hours).
- Arrange in a single layer on the large parchment-lined baking dish. Keep the leftover marinade for basting.
- Bake for 30 minutes at 200 °C (400 °F) fan, turning halfway and brushing with marinade every 10 minutes.
- Raise to 220 °C (425 °F) for the last 10 minutes. They’re ready when golden, glossy and sticky.
- Let cool for 5 minutes so the glaze sets, then serve sprinkled with toasted sesame seeds and the green onion tops.
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