Teriyaki Chicken Wings

1. Stage

In a large bowl, combine flour, garlic powder, salt and pepper. Set aside. Editor's Tip: When frying chicken, seasoning the flour really helps to inject them with flavor. In fact, it's one of our top fried chicken tips. You can also mix the seasoned flour in a gallon-size plastic bag rather than a bowl to coat the wings more evenly and with ease.

2. Stage

Cut the chicken wings into three sections, discarding the wing tip section. Add wing pieces to the flour mixture and toss to coat. Editor's Tip: To cut the chicken wings, using a sharp knife, cut between the wing tip and wing to remove the tips. (Save the tips for homemade chicken stock). Then, find the joint between the flat and drumette and cut to separate the two. Read through our guide to how to make chicken wings for more tips and tricks.

3. Stage

In an electric skillet or deep-fat fryer, heat the oil to 350° F (or refer to our deep-frying temperature chart). Fry the chicken wings, a few at a time, for about nine minutes or until juices run clear. Remove promptly and drain on paper towels to remove excess oil. Editor's Tip: Are you a newbie to deep-frying? Learn how to deep-fry at home to prepare this easy teriyaki chicken wings recipe with confidence.

4. Stage

While the wings are fried, prepare the teriyaki sauce. In a saucepan over medium heat, combine the soy sauce and sugar. Cook and stir, frying until the sugar is dissolved, about five minutes. Before serving, toss the chicken briefly in sauce. If desired, top with green onions and sesame seeds. Editor's tip: This wings recipe can be adapted to use with any chicken wing sauce recipe. Feel free to mix it up with one or more of your favorites.