These teriyaki chicken wings are incredible! They are wonderfully flavorful yet truly easy to make.
The wings are seasoned, baked in the oven, and then glazed with a flavorful teriyaki sauce. They make the perfect appetizer!
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 since my entire family loves this dish, I make it often.
Jump to:
Ingredients
You'll only need a few simple ingredients to make this recipe. 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 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 teriyaki sauce: Light soy sauce, dry white wine, cornstarch, honey, 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.
Variations
- Instead of white wine, you can use 1 tablespoon of rice vinegar and 3 tablespoons of cold water.
- I tend to use dry white wine because that's what I typically have on hand. But you can replace the white wine with sake.
- In addition to sesame seeds, you can garnish the wings with chopped chives. The chives add color and flavor to the dish.
Instructions
Scroll down to the recipe card below for detailed instructions. Here are the basic steps for making this recipe:
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.
Expert 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'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 produces better results in terms of the aroma and the flavor of the sauce.
Recipe FAQs
Teriyaki is a rich Japanese sauce made with soy sauce, mirin (a sweet wine), garlic, and ginger. In my version, I use dry white wine instead of mirin and add sugar-free honey.
Not necessarily. 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.
Yes! I often do. While they're generally considered an appetizer, they also work well as the main course.
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:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power or (uncovered) in a 350°F oven. They are also good when eaten cold, straight out of the fridge!
You can also freeze the leftovers for up to three months.
More Chicken Wing Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Oven-Baked Teriyaki Chicken Wings
Ingredients
Chicken wings:
- Avocado oil spray
- 2 pounds chicken wings
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other 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 your 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 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.
Video
Notes
- Instead of white wine, you can use 1 tablespoon of rice vinegar and 3 tablespoons of cold water.
- 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 the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power or (uncovered) in a 350°F oven. You can also freeze the leftovers for up to three months.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Comments
No Comments