Teriyaki Chilli Wings

Fowl Mouths' Teriyaki Chilli Wings

These beauties haven't made it to the Fowl Mouths' menu yet, I cook them when I want a warming shot of comfort. But they'll appear one day - and I've no doubt they'll be enjoyed as much as me and my friends have loved them. They're really easy to make and a guaranteed show-stopper.  

Our recipe first appeared in Good Things magazine in 2014. Enjoy!


  • 20 chicken wings

For the marinade:

  • 100ml soy sauce
  • 100ml mirin (Japanese sweet rice wine)
  • 3-6 dried chillies, depending on heat preference, crushed
  • 1 tbsp of your favourite chilli sauce
  • 1.5-inch piece fresh ginger, grated
  • 3 cloves of garlic, crushed
  • 1/2 tsp cayenne pepper
  • good pinch freshly ground black pepper and salt

For the coating:

  • 150g seasoned plain flour (I use potato starch as it’s gluten-free)

For the sauce:

  • 1 1/2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tbsp sweet chilli dipping sauce

For the garnish:

  • 1 tbsp sesame seeds, toasted
  • 2 spring onions, chopped


Chop wings to separate the flat piece from the drum. Discard wing tips.

Add all the marinade ingredients to a large shallow bowl – reserving a quarter of the crushed chilli – and mix well.

Coat the prepared wings in marinade and leave for at least an hour, or overnight.

Preheat oven to 180C. Drain excess marinade off the wings into a bowl, and reserve this liquid.

Coat the marinated meat thoroughly in seasoned flour/potato starch.

Place the wings on an oven tray lined with oiled foil and bake for 20-25 minutes until brown.

Meanwhile, put the reserved marinade in a wok or frying pan, and add the reserved chilli along with the honey, vinegar, and sweet chilli sauce.

Cook over a medium-high heat until sauce thickens and bubbles.

Add the wings, coat in sauce and serve, sprinkled with the sesame seeds and spring onions.