These teriyaki wings are incredibly flavorful yet easy to make. They are seasoned, baked in the oven, and then glazed with low-sugar teriyaki sauce.
This easy recipe combines two of my favorite foods - crispy baked chicken wings and flavorful teriyaki sauce. The combination of the fatty, crispy-skinned wings and the savory-sweet sauce is amazing. And while these wings make the perfect game-day appetizer, I often make them as our main course for dinner.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chicken wings: I buy the packages labeled as "party wings," which are already separated into flats and drumettes.
- To season the wings: Kosher salt, black pepper, and garlic powder.
- For the low-sugar teriyaki sauce: Light soy sauce, dry white wine, cornstarch, honey (or a sugar-free substitute), minced garlic, and minced ginger.
- For garnish: Sesame seeds. I use them just for garnish, so you can omit them if you don't have them on hand. In addition to sesame seeds, you can garnish the wings with chopped chives.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Bake the wings until they are cooked through and crispy.
When the wings are ready, quickly prepare the teriyaki sauce on the stove. It thickens into a beautiful glaze in just a few minutes. Dip the wings in the sauce to coat them.
Transfer the wings to a serving plate, sprinkle them with sesame seeds, and serve.
Recipe Tips
- The sauce thickens quickly and can thicken too much if you're not careful. So heat it over medium heat (not higher), keep a close eye on it, and remove it from the heat as soon as it thickens.
- I often use jarred minced fresh garlic and ginger in my recipes. But in this recipe, mincing garlic cloves and grating fresh ginger produces better results in terms of the aroma and flavor of the sauce.
- While deep-fried wings are delicious, baking them in the oven achieves excellent results and is far easier, so that's my preferred method of cooking them. I use it in other wing recipes like buffalo wings and garlic parmesan wings.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave or uncovered in a 350°F oven. They are also good when eaten cold, straight out of the fridge! You can also freeze the cooled leftovers for up to three months.
Serving Suggestions
When I serve these wings as an appetizer, I serve them on their own. When I serve them as a main course, they're perfect with cauliflower rice or shirataki sesame noodles and a vegetable side dish like any of the following:
Recipe Card
Oven-Baked Teriyaki Wings
Video
Ingredients
Chicken wings:
- Avocado oil spray
- 2 pounds chicken wings
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Teriyaki glaze:
- 4 tablespoons light soy sauce - or a gluten-free alternative
- 4 tablespoons dry white wine
- 2 teaspoons cornstarch
- 2 tablespoons honey - real or sugar-free; I use sugar-free
- 1 teaspoon fresh garlic - minced
- 1 teaspoon fresh ginger root - minced
Garnish:
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper for easy cleanup. Arrange the chicken wings on the pan and spray them with oil. Sprinkle with salt, pepper, and garlic powder. Bake the wings until browned and cooked through, for 30-40 minutes.
- Set the oven to warm (170°F), keeping the wings in the oven, and prepare the teriyaki sauce: in a medium saucepan, whisk together the soy sauce, white wine, and cornstarch. Add the honey, minced garlic, and minced ginger, whisking to combine.
- Heat the sauce over medium heat, whisking often, for 3-4 minutes, until it comes to a simmer and thickens into a syrup. Remove from the heat as soon as it thickens.
- Using tongs, dip each wing into the teriyaki sauce to coat it all over. Or drop them in batches into the saucepan and gently turn to coat.
- Transfer the wings to a serving plate, sprinkle them with sesame seeds, and serve.
Notes
- Instead of white wine, you can use 1 tablespoon of rice vinegar and 3 tablespoons of cold water. You can also use sake.
- The nutrition info assumes that white wine and sugar-free honey were used.
- The teriyaki sauce thickens quickly and can thicken too much if you're not careful. So heat it over medium heat (not higher), keep a close eye on it, and remove it from the heat as soon as it thickens.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them covered in the microwave or uncovered in a 350°F oven. You can also freeze the cooled leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
