Flavorful teriyaki wings are baked in the oven, then glazed with a simple yet delicious low-sugar sauce. Easy and delicious!
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 make it quite often.
The ingredients you’ll need
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. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
For the glaze: Light soy sauce, dry white wine, cornstarch, honey, 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.
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 liquid sugar-free sweetener. 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.
And then for a green vegetable, I like to serve them with sauteed sugar snap peas, a side dish that complements the Asian flavors of this dish very nicely.
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 Diamond Crystal 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.