Some leftover Chicken Wingettes, flat parts of Chicken Wings, have been sitting in the freezer for a long time and I needed to use them up. I didn’t want to use the oven as the amount was small. I decided to cook them in a frying pan. Honey & Soy Sauce flavour is popular, but I used Teriyaki Sauce today. This is the easiest and energy efficient way to cook them.


2 Servings


500g Chicken Wingettes OR Wing Nibbles
Salt & White Pepper
1 tablespoon Plain Flour *optional
1 tablespoon Oil for cooking
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli *optional

1 clove Garlic *grated
1 teaspoon Sugar
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 tablespoons Sake (Rice Wine) OR Water

  1. Combine all the Sauce ingredients in a small bowl.
  2. Lightly season Chicken Wingettes (OR Wing Nibbles) with Salt and White Pepper, and lightly coat with Plain Flour (*optional). *Note: I made a cut on each piece along the bones, so that Chicken Wingettes will get seasoned better.

  3. Heat Oil in a frying pan over medium low heat, and cook Chicken Wingettes until both sides are nicely browned. Remove the fat and oil in the pan using a paper towel.
  4. Lower the heat, add the Sauce, cover with a lid, and cook until the sauce is almost gone. Occasionally turn the Chicken pieces over, so that they will be cooked evenly.
  5. Sprinkle with Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli, and enjoy.