Chicken wings are all-American and teriyaki is an all-Japanese method of cooking. Trust me when I tell you, if you walk into a restaurant in Japan, you aren't likely to find teriyaki chicken wings on their menu. That said, Japanese teriyaki sure does turn out a really good version of American chicken wings, however, unlike our traditionally-prepared wings, which are typically plunged into the hot oil of a deep fryer, teriyaki wings, in order to render their signature fall-off-the-bone tender interior with a slightly-crispy, sticky exterior, they require a kinder, gentler treatment.
Broil until bubbly & charring, turning once, 3 minutes per side. Allow wings to rest, on pan, for 4-6 minutes -- just do it.
Japanese Teriyaki Meets American Chicken Wings: Recipe yields 1 1/2 cups teriyaki sauce and 16-20 chicken wings.
Cook's Note: While related by sauce, when it comes cooking anything teriyaki-style, depending on what it is, each food gets treated and cooked a bit differently. Two examples are my recipes for ~ Open Sesame: Japanese Teriyaki Steak Skewers ~, and, ~ Japanese-Style Oven-Broiled Teriyaki-Style Cod Fish ~.