STEP 1:
Mix the seasoning ingredients together, and then season the chicken wings.
STEP 2:
Using a deep pot or in a large frying pan, heat 2-3 inches of vegetable oil to at least 350°F and test using a ThermoPro TP511. Add seasoned chicken wings and fry for 7-10 minutes, or until internal temperature is 165°F by using a ThermoPro TP19H. Place on a wire rack to drain oil.
STEP 3:
Mix the ingredients for the pineapple teriyaki sauce in a blender until combined. If you don’t want to use a blender, you can cook these ingredients in a pan on medium heat for 3-5 minutes; just make sure you chop garlic and add the cornstarch slurry after 5 minutes using the directions below.
STEP 4:
After blending, add sauce ingredients to a pan on medium heat and cook for 3-5 minutes. Mix 2 tbsp of cornstarch and ¼ cup water in a bowl to make a slurry. Add slurry to your sauce and stir for 3-5 minutes until thick.
STEP 5:
Toss wings in sauce and enjoy! Store any extra sauce in fridge. It will last up to two weeks in an airtight storage container.
