Chicken Wings & Teriyaki Beef Recipe
Make Chicken Wings & Teriyaki Beef Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Wings
Teriyaki Beef
Method
Chicken Wings
- 1
Prep and Dry
Pat the chicken wings thoroughly dry with paper towels. Removing surface moisture helps them crisp up. If wings are whole, separate them into drummettes and wingettes and discard tips or save for stock.
- 2
Season and Coat
Place wings in a large bowl. Add kosher salt, black pepper and baking powder. Toss well to coat every piece evenly. Drizzle 1 tablespoon vegetable oil over the wings and toss again so the baking powder forms an even, thin coating—this promotes crisping in the oven or air fryer.
- 3
Rest
Arrange wings on a wire rack set over a rimmed baking sheet (or place on a tray if using an air fryer). Refrigerate uncovered for 20–30 minutes if you have time—this additional drying step improves crispness; otherwise proceed immediately.
- 4
Cook — Oven Method
Preheat oven to 425°F (220°C). Arrange wings in a single layer on the wire rack. Roast for 25 minutes, then flip each wing and roast another 12–15 minutes until skin is deep golden-brown and crisp and an instant-read thermometer inserted near the bone reads 165°F (74°C). If needed, broil 1–2 minutes at the end to intensify browning—watch closely to avoid burning.
- 5
Cook — Air Fryer Method (alternate)
Preheat air fryer to 400°F (200°C). Place wings in a single layer (work in batches if needed). Cook for 18–22 minutes, shaking or flipping halfway through, until crisp and cooked through (165°F/74°C).
- 6
Finish and Garnish
Transfer cooked wings to a serving platter. Sprinkle with sesame seeds and sliced green onions if using. Serve hot alongside the teriyaki beef.
Teriyaki Beef
- 7
Slice and Tenderize
If not already sliced thinly, partially freeze the steak for 20–30 minutes to firm it, then slice thinly across the grain (about 1/8–1/4 inch thick). This keeps the slices tender and quick-cooking.
- 8
Make Marinade/Sauce
In a bowl, whisk together soy sauce, mirin, brown sugar, grated ginger, minced garlic, rice wine vinegar and sesame oil until the sugar dissolves. Reserve 2 tablespoons of this mixture for marinating the raw beef briefly and the rest for cooking the sauce. Stir the cornstarch into 1 tablespoon water to make a slurry and set aside.
- 9
Marinate
Toss the sliced beef with the 2 tablespoons of reserved sauce and let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes). This imparts flavor without making the meat overly soft.
- 10
Cook the Beef
Heat 1 tablespoon neutral oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer (cook in two quick batches if necessary to avoid steaming). Sear for 30–60 seconds per side, stirring/tossing, until just browned but not overcooked. Remove beef to a plate and keep warm.
- 11
Reduce Sauce
Reduce heat to medium. Pour the remaining marinade/sauce into the hot pan and bring to a simmer, scraping up any browned bits. Stir in the cornstarch slurry and simmer for 1–2 minutes until the sauce thickens and becomes glossy. Taste and adjust seasoning (add 1–2 teaspoons water if too salty, or a pinch more sugar if too sharp).
- 12
Combine and Finish
Return the seared beef to the pan and toss quickly in the thickened sauce to coat evenly, cooking another 30 seconds just to reheat. Turn off heat and stir in a final 1/4 teaspoon sesame oil if desired for aroma.
- 13
Garnish and Serve
Transfer teriyaki beef to a serving dish. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately alongside the chicken wings. The sweet-savory teriyaki beef pairs well with the crispy wings for a mixed-platter presentation.