Flavorful teriyaki wings are baked in the oven, then glazed with a simple low-sugar sauce. Easy and healthy!
I love chicken wings, and this recipe is one of my favorite recipes to make. Teriyaki chicken wings combine 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 make it quite often.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Avocado oil spray: A healthy neutral-tasting oil.
- Chicken wings.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
- For the glaze:
Light soy sauce (or a gluten-free alternative)
Dry white wine
Minced garlic and minced ginger
- For garnish: sesame seeds
How to make teriyaki wings
It’s so easy! Scroll down to the recipe card below for the detailed instructions. Here are the basic steps:
- Bake the wings. You start by baking the chicken wings until crispy.
- Make the sauce. When they are ready, you quickly prepare the sauce on the stove. It thickens into a beautiful glaze in mere minutes.
- Finish the dish. Lastly, you dip the wings in the sauce to coat them, sprinkle with sesame seeds and serve.
Are they low carb?
Despite containing honey and a small amount of cornstarch (a very effective thickener), a serving of this recipe only has 12 grams of carbs. So it’s a fairly low carb recipe, although clearly not appropriate for someone on a very low carb diet.
If you’re on a very low carb or keto diet, you can replace the honey with a sugar-free sweetener such as this, or this. Assuming the sweeteners are in effect zero carb, this version would have 285 calories and 3 grams of carbs per serving.
How to serve teriyaki wings?
They are saucy, so in my high carb past, I would have served them with some steamed rice.
For a green vegetable, I like to serve them with sauteed sugar snap peas.
What about leftovers?
You can keep 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!
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Teriyaki Chicken Wings
- Avocado oil spray
- 2 lb. chicken wings
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
- 4 tablespoons dry white wine
- 2 teaspoons cornstarch
- 2 tablespoons honey*
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame seeds
- Preheat oven to 400 degrees F. Fit a rimmed baking sheet with a wire rack and spray it with oil. Arrange the chicken wings on the rack and spray them with oil. Sprinkle with salt and pepper. Bake for 30 minutes.
- Set the oven to warm, keeping the wings in the oven, and prepare the teriyaki glaze: in a small saucepan, whisk together the soy sauce, white wine and cornstarch. Add the honey, minced garlic and minced ginger, whisking to combine.
- Heat the glaze over medium heat, whisking often, 3-4 minutes, until it comes to a gentle boil and thickens into syrup. Remove from heat as soon as it thickens.
- Dip each baked wing into the teriyaki glaze to coat all over. Transfer to a serving plate, sprinkle with sesame seeds and serve.