Recipes Pineapple-Teriyaki Chicken Wings Be the first to rate & review! Warning: this homemade pineapple-teriyaki glaze is irresistible. Serve any extra on the side for dipping. Plus: More Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on May 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs Yield: 4 Ingredients 1/4 cup butter 4 cloves garlic, minced 1 tablespoon minced or grated fresh ginger, about 1-inch knob 1/2 cup soy sauce 1/2 cup sake 3/4 cup (6-ounce can) pineapple juice 1/4 cup rice vinegar 2 tablespoons brown sugar 2 tablespoons water 1 tablespoon cornstarch 2 pounds chicken wings, split Kosher or sea salt, to taste Fresh cracked black pepper, to taste 1 cup all-purpose flour, for dredging Vegetable oil (or other high flashpoint oil), for frying Sliced green onions, for garnish Directions Heat a saucepan over medium heat. Melt the butter and stir in the garlic and ginger. Cook for 1 to 2 minutes, or until the garlic is lightly browned. Add the soy sauce, sake, pineapple juice, rice vinegar and brown sugar. Bring up to a gentle boil and simmer for 3 minutes. Whisk the water and the cornstarch together and then whisk mixture into the teriyaki sauce and simmer until thickened, 8 to 10 minutes. Set aside. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked. Toss the wings in the teriyaki sauce and sprinkle with green onions. Serve warm. Rate it Print