Teriyaki Chicken Wings Recipe with Easy Sauce | White (2024)

Homemade Teriyaki Chicken Wings and Sauce

A while back we shared a recipe for homemade teriyaki sauce for Good Bite. We enjoy developing fresh sauces and thinking outside the jar. Don’t get me wrong, we have a huge admiration for many quality bottled sauces and stock and champion those brands whole heartedly. But we’re rather sensitive to sauces that are too sweet. Our homemade teriyaki sauce is a great addition to chicken wings that’s unique and very umami flavorful.

Origins of teriyaki sauce

The popularity of Japanese teriyaki sauce is well deserved. This umami-laden sauce is great on so many things, beyond the traditional beef, chicken or other proteins. Teriyaki sauce is so versatile. And best of all, it’s so simple to make. We adore it because it adds so much great, quick flavor to grilled dishes, burgers, vegetables. Even a simple, bowl of white steamed rice with a drizzle of good teriyaki sauce is a satisfying meal.

Yield: 4 Servings

Traditional teriyaki sauce is frequently made with some sake. If you don't have sake, you can use dry vermouth or even just water if you don't want to use any alcohol (most of the alcohol will be cooked off when you simmer the sauce).

Feel free to cook the wings using your preferred method. They can be prepared in different ways to achieve their crispness: fried or baked, with flour or not. To make them extra crisp, you can pre-poach (or pre-boil) them first to render off any excess fat. Visit this write up on different ways to prepare chicken wings. This recipe shows a baked technique, but you can certainly fry or air-fry the wings to make them crispy.

For Chicken Wings

• 2 pounds chicken wings , rinsed and patted dry
• salt , for seasoning wings
• black pepper , for seasoning wings
• 1/2 cup all-purpose flour , optional
• 2-3 green onions or scallions, sliced thin – for serving
• 1 Tablespoon toasted sesame seeds – for serving

For Teriyaki Sauce

• 1/4 soy sauce
• 1/4 sake , or water
• 1/4 brown sugar
• 1 Tablespoon rice vinegar , or white vinegar or apple cider vinegar
• 1 teaspoon cornstarch
• 1 teaspoon grated fresh ginger , or 1/2 teaspoon ground ginger

• Preheat oven to 425°F/220°C. Line a baking sheet pan with parchment paper.

• Season the chicken wings with salt and pepper.

• Optional – Toss the wings with flour for a slightly crispier crust.

• On prepared baking sheet pan, spread chicken wings out in one even layer(we don't coat our wings with oil before baking, but you can if you want. We find that the oil just makes the wings greasier. The wings release enough fat already).

• Bake at 425°F/220°C for about 30 minutes. Flip the wings.

• Continue to bake at 425°F/220°C for 10-20 minutes or until golden brown and cooked through.

• While wings bake, make the sauce (can be done ahead of time too): Combine all the sauce ingredients in a saucepan (soy sauce, sake or water, brown sugar, rice vinegar, corn starch, and ginger). Whisk to completely combine.

• Heat over medium-high heat and bring to a simmer. Simmer for 1-2 minutes or until the sauce thickens.

• Sauce should have the thickness to coat a spoon or to your desired thickness. If a thicker sauce is desired, continue to simmer, stirring frequently, until it reaches your desired thickness.

• Toss chicken wings in teriyaki sauce and serve.Orserve chicken wings with teriyaki sauce on the side for dipping.

• Top with sliced green onions and sesame seeds

Crispy Wing Alternate Cooking Methods

Traditional Fry in Oil (uses about 1/2-3/4 cup of cornstarch to coat wings).

Toss the wings in cornstarch to coat, shaking off excess cornstarch.

Heat about 2-inches of oil in a large pot to 375°F. Fry in batches for about 8 minutes per batch, or until golden and cooked through. Make sure to turn the wings a couple times while cooking so they cook evenly.Season with salt & pepper.

Air Fryer Chicken Wings (here’s our favorite Air Fryer)

Season wings with salt & pepper.

Air Fry at 400°F for 25-30 minutes, flipping 2-3 times while cooking.

Toss with a little sauce, and then air fry for another 4 minutes. Different models and sizes of air fryers cook quicker than others. So adjust times accordingly.

Course: Appetizer, Main Course

Cuisine: American, Asian, Japanese

Calories: 153