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Sticky teriyaki chicken wings with sesame seeds.
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5 from 57 votes

Sticky Teriyaki Chicken Wings

These sticky teriyaki chicken wings are oven baked or fried until golden brown then tossed with a sticky & sweet teriyaki chicken wing sauce!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Appetizer, Sides
Cuisine: American, Asian, Japanese
Servings: 4
Calories: 355kcal


  • 2 lbs chicken wings about 16 wings and drumettes
  • 1 teaspoon sea salt
  • teaspoons baking powder aluminum free; see Note 1
  • 2 teaspoons toasted sesame seeds
  • vegetable oil for frying

Teriyaki Sauce (makes ½ cup)


  • 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.
    adding salt to raw chicken wings in a glass bowl

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.
    Uncooked chicken wings being placed on a baking sheet lined with a baking rack.
  • Bake in a preheated oven at 425°F for about 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, nternal 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.
    Crispy oven baked chicken wings with golden brown crispy skin.

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.
    battered chicken wings double frying in oil in a metal wok

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
    Thick Japanese teriyaki sauce stirred in a pot.

Sauce & Serve

  • Add 6 to 8 wings in a bowl and toss with a few spoonfuls of teriyaki sauce. Sprinkle on sesame seeds and serve immediately. Enjoy!
    Wing sauce being poured onto crispy baked chicken wings in a metal bowl.


  1. 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.
  2. Be sure to thoroughly dry the wings as that will help crisp them up.
  3. Teriyaki Sauce: Makes ½ cup of teriyaki sauce. Store leftover sauce in an airtight container in the fridge for up to 5 days.
  4. Wings are fully cooked when internal temperature reaches 165 degrees F. Checked the thickest part of the wing, avoiding the bone.
Teriyaki Sauce Substitutions: 
  • 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 right before serving:
  • Sriracha
  • Chili flakes
  • Sliced jalapeno or serrano peppers
Goes well with: Asian cucumber salad, Korean pickled radish, or sesame broccoli salad.


Calories: 355kcal | Carbohydrates: 21g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1317mg | Potassium: 381mg | Fiber: 1g | Sugar: 16g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg