Teriyaki Chicken Wings

Teriyaki Chicken Wings

The flavours of the shimeji mushrooms settle into the chicken really well, making it extra delicious. Why not enjoy a beer while licking the bones clean??


Chicken wing (mid-section)
Shimeji mushrooms (optional)
1/2 bunch
2 teaspoons
Soy sauce
2 tablespoons
1 1/2 tablespoons
1 1/2 tablespoons


1. In a heated frying pan (medium heat), place the chicken wings skin-side down. Place the lid on and cook well until browned.
2. Once they are evenly cooked, wipe away the excess oil in the frying pan. Then, add the shimeji mushrooms.
3. Add the seasoning one by one, then place the lid on and simmer. Once the shimeji mushrooms have been cooked, take the lid off and continue to simmer until the chicken looks glossy.
4. Here's a recipe for teriyaki chicken thighs. Recipe ID: 2000293

Story Behind this Recipe

I have a great sauce recipe, but I uploaded this related recipe as well to make its uses easier to understand.

Here's a great way to make a versatile sauce (Recipe ID: 1408181).

I make this a lot for bento lunchboxes.