If you like chicken wings, you will love this flavorful variation! It's easy yet so delicious.
The wings are seasoned and baked in the oven, then glazed with a flavorful sugar-free teriyaki sauce. They make the perfect appetizer!
I love chicken wings, and this recipe is one of my favorite wing recipes to make. It combines two of my very 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 since my entire family loves this dish, I find myself making it quite often.
You'll only need a few simple ingredients to make teriyaki wings. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Avocado oil spray: This neutral-tasting oil has a high smoke point, making it ideal for cooking.
Chicken wings: I buy the packaged labeled as "party wings" which are already separated into flats and drumettes.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use or the wings could end up too salty.
For the glaze: I use light soy sauce, dry white wine, cornstarch, honey (I prefer sugar-free), minced garlic, and minced ginger.
For garnish: Sesame seeds. I use them just for garnish, so if you don't have them on hand, you can simply omit them.
Making these teriyaki chicken wings is so easy! Scroll down to the recipe card below for detailed instructions. Here are the basic steps:
Bake the wings. You start by baking the chicken wings until crispy.
Make the sauce. When the wings are ready, you quickly prepare the sauce on the stove. It thickens into a beautiful glaze in just a few minutes.
Finish the dish. Lastly, you dip the wings in the sauce to coat them, sprinkle with sesame seeds, and serve.
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'm lazy so I often use jarred minced fresh garlic and ginger (but not the dry spices). But I have to admit that mincing garlic cloves and grating fresh ginger does produce better results in terms of the aroma and the flavor of the sauce.
Frequently asked questions
Teriyaki is a rich Japanese sauce made with soy sauce, mirin (a sweet wine), garlic, and ginger. As you can see, in my version I use dry white wine instead of mirin but add sugar-free honey.
You can if you use a sugar-free sweetener. Despite containing a small amount of cornstarch, a serving of this recipe has just 3 grams of carbs.
Not necessarily. While deep-fried wings are very tasty, I feel that baking them in the oven achieves excellent results, so that's my preferred method of cooking them.
Yes! I often do. While they're generally considered an appetizer, they also work well as the main course, with some cauliflower rice and a green vegetable.
And then for a green vegetable, I like to serve them with Asian Brussels sprouts, a side dish that complements the Asian flavors of this dish very nicely. It's convenient that you can bake both the main course and the side dish in the same 400F oven.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.
I have to say that they are also good when eaten cold, straight out of the fridge!
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Oven-Baked Teriyaki Chicken Wings
- Avocado oil spray
- 2 lb. chicken wings
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sesame seeds
- Preheat your oven to 400 degrees 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 until browned and cooked through, 30-40 minutes.
- Set the oven to warm, 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, 3-4 minutes, until it comes to a simmer and thickens into a syrup. Remove from heat as soon as it thickens.
- Using tongs, dip each wing into the teriyaki sauce to coat all over. Or drop them in batches into the saucepan and gently turn to coat. Transfer to a serving plate, sprinkle with sesame seeds, and serve.