These sticky teriyaki chicken wings are oven baked or fried until golden brown then tossed with a sticky & sweet teriyaki chicken wing sauce!
These sticky teriyaki chicken wings are perfectly cooked until crispy and golden brown then glazed with a sticky, sweet teriyaki sauce that's finger licking good!
I've included instructions for how to both oven bake and deep fry these sticky Asian wings. Both methods produce crispy skin that's perfectly rendered and golden brown.
See my post for Crispy Baked Chicken Wings for more information.
Serve these teriyaki wings for game day, at a party, or as an appetizer! You can even make a meal out of it. Check out my recipe for Korean fried chicken for more ideas!
How to make sticky teriyaki chicken wings
- Pat dry the chicken wings then toss with sea salt and aluminum free baking powder. Be careful not to use baking soda. The baking powder helps the wings turn a golden brown color when cooked.
- To bake the wings: Line the chicken wings on a wire rack placed on top of a baking sheet. Bake at 425 degrees F for 45 to 50 minutes, flipping halfway through.
- To fry the wings: Pour 3 inches of oil in a deep pot and heat to 350°F. Add wings in a single layer without crowding and fry for 8 to 10 minutes. Work in batches.
- The internal temperature should be 165 degrees F for fully cooked wings. Check the thickest part of the wing, avoiding the bone.
- Make the teriyaki sauce by reducing the soy sauce, sugar, and mirin on medium heat until it has a syrupy, thick consistency. Drop a small amount on a plate and check the thickness once cooled.
- Add 6 to 8 wings to a large bowl and add one or two spoonfuls of sauce. Start with less as it goes a long way. Toss the wings to coat. Add more sauce if needed.
- Finally, sprinkle on sesame seeds and enjoy!
These teriyaki wings are sure to please any crowd! They're the perfect balance of sweet and savory and the crispy skin will keep you coming back for more.
Substitutions & Variations
For the teriyaki sauce, you can substitute the following:
- Soy sauce - Substitute with tamari, liquid aminos, coconut aminos.
- Mirin - Substitute with sake or white wine.
- Sugar - Substitute with brown sugar, honey, or agave.
For spicy teriyaki wings, add any of the following when adding the sauce:
- Sriracha
- Chili flakes
- Sliced jalapeno or serrano peppers
Here are some sides that would pair well: Asian cucumber salad, Korean pickled radish, or sesame broccoli salad.
I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!
Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!
Thanks so much for stopping by! 🧡 -Jamie
Recipe
Sticky Teriyaki Chicken Wings
☑ Ingredients
- 2 lbs chicken wings - about 16 wings and drumettes
- 1 teaspoon sea salt
- 1½ teaspoons baking powder - aluminum free; see Note 1
- 2 teaspoons toasted sesame seeds
- vegetable oil for frying
Teriyaki Sauce (makes ½ cup)
- ¼ cup low sodium soy sauce
- ¼ cup mirin - see Notes for substitutions
- ¼ cup sugar
- 3 cloves garlic - (optional) minced
Instructions
- Prep wings: Thoroughly dry the wings by patting with paper towels. Make sure there's no excess moisture. Add the chicken wings, sea salt, and aluminum free baking powder to a large bowl and mix together well.2 lbs chicken wings, 1 teaspoon sea salt, 1½ teaspoons baking powder
Baked Wings Instructions
- Line a baking sheet with a wire rack and lay the wings on top. The wire rack facilitates air flow under the wings to crisp them up.
- Bake in a preheated oven at 425°F for about 40 to 50 minutes, flipping half way through. Turn on convection if available. If your wings are larger, increase the bake time until the skin is golden brown and crispy. To be fully cooked, internal temperature should read 165°F. Optional: For the last 2 minutes, increase heat to broil for extra crispness; watch carefully as they can quickly burn.
Fried Wings Instructions
- Pour 3 inches of oil in a deep pot and heat to 350°F. Add wings in a single layer without crowding. Deep fry for 8 to 10 minutes depending on the size of your wings. Work in batches to avoid lowering the temperature of the oil. Optional: For extra crispy wings, fry once more at 375°F for 2 to 3 minutes or until golden brown.
Make Teriyaki Sauce
- Add all the ingredients for the teriyaki sauce in a small pot and boil over medium heat until thickened. About 6 to 8 minutes. Drop a small amount onto a plate and let it cool. Check for a syrupy, honey-like consistency.¼ cup low sodium soy sauce, ¼ cup mirin, ¼ cup sugar, 3 cloves garlic
Sauce & Serve
- Add 6 to 8 wings in a bowl and toss with a few spoonfuls of teriyaki sauce. Sprinkle with sesame seeds and serve immediately. Enjoy!
✎ Recipe Notes
- Baking powder: Baking powder is an alkaline which raises the pH of the chicken wings, thus giving the wings a golden brown color. Use aluminum free baking powder.
- Be sure to thoroughly dry the wings as that will help crisp them up.
- Teriyaki Sauce: Makes ½ cup of teriyaki sauce. Store leftover sauce in an airtight container in the fridge for up to 5 days.
- Wings are fully cooked when internal temperature reaches 165 degrees F. Checked the thickest part of the wing, avoiding the bone.
- Soy sauce - Substitute with tamari, liquid aminos, coconut aminos.
- Mirin - Substitute with sake or white wine.
- Sugar - Substitute with brown sugar, honey, or agave.
- Sriracha
- Chili flakes
- Sliced jalapeno or serrano peppers
Nutrition
*Nutritional information is an estimate, calculated using online tools.
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