Flavorful teriyaki wings are baked in the oven, then glazed with a simple low-sugar sauce. Easy and healthy!
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 chicken 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
- Chicken wings
- Salt and pepper
- 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:
- You start by baking the chicken wings until crispy.
- When they are ready, you quickly prepare the sauce on the stove. It thickens into a beautiful glaze in mere minutes.
- Lastly, you dip the wings in the sauce to coat them, sprinkle with sesame seeds and serve.
Are they healthy?
Teriyaki sauce is sugary. But my version of it is relatively low in sugar, and I use honey to sweeten it.
And while soy sauce is not considered paleo, I think it’s fine to enjoy in moderation (unless you need this recipe to be gluten-free, of course).
Despite containing honey and a small amount of cornstarch (a very effective thickener), a serving of this teriyaki wings 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 low carb sweetener such as this, or this. Assuming the low carb 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 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.