These extra-crispy oven-baked Teriyaki Chicken Wings are tossed in the yummiest spicy-sticky-sweet teriyaki sauce for a bold, healthier take on classic fried chicken wings!
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Our crispy buffalo chicken wings have been one of the most popular recipes on the website for years now, so we thought it was time to give them a new spin – this time with homemade teriyaki sauce!
Before I made my first chicken wings, I thought that making wings would be a huge undertaking. You see, in restaurants, chicken wings are usually fried and often breaded, and I’m not one for deep-frying whenever I can avoid it.
So, I decided to try the oven method, not fully trusting that the wings would actually come out like the crispy wings I love. To my surprise, THEY DID! You don’t need frying or any special tricks to get perfectly crispy chicken wings – you just need to give them a good amount of time in the oven (1 hour) at relatively high heat (400°F) and you’ll have the crispy, crunchy wings of your dreams.
Looking for more game day recipes or party snacks? Try our Chili-Lime Oven Baked Plantain Chips, Frito Pie, Bacon Wrapped Stuffed Dates with Cream Cheese, and Jalapeno Pizza Poppers.
Why You’ll Love This Recipe
- Our spicy-sticky-sweet teriyaki sauce is sooooo much better than store-bought!
- Only 10 minutes of prep! The rest of the time is hands-off while the wings bake
- At-home oven method is healthier than deep-fried restaurant style
Teriyaki Chicken Wings Recipe Ingredients
The wings themselves require just three ingredients (if you count salt and pepper as ingredients!), and while the sauce requires several, it’s still super easy and totally worth it. Here’s what you’ll need. Find ingredient notes (including substitutions and swaps) below.
For the Wings
- Chicken Wings – to start, you’ll need 2 pounds of chicken wings.
- Sea Salt – to season the wings pre-bake, you’ll use 1 teaspoon of coarse sea salt and…
- Ground Black Pepper – …a 1/4 teaspoon of ground black pepper.
For the Sauce
- Coconut Aminos – to bring this amazing teriyaki sauce together, you’ll need 1 (8-ounce) bottle of coconut aminos,…
- Rice Wine Vinegar – …1 tablespoon of unseasoned rice wine vinegar,…
- Toasted Sesame Oil – …2 teaspoons of toasted sesame oil,…
- Fish Sauce – …a ¼ teaspoon of fish sauce,…
- Garlic Powder – …a ½ teaspoon of garlic powder,…
- Ginger – …a ½ teaspoon of ginger powder, and…
- Crushed Red Pepper Flakes – …a 1/4 teaspoon of crushed red pepper flakes…YUM!
- Sesame Seeds – white sesame seeds will finish everything off beautifully!
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Teriyaki Chicken Wings in the Oven
These wings are *so* easy, y’all! Here’s how to bring this recipe together:
- Step 1: season the chicken wings with salt and pepper, place them on a rimmed baking sheet (over a rack if you have one), and bake for one hour, until the skin is golden brown and crisp.
- Step 2: While the wings are cooking, make the teriyaki sauce. Place the coconut aminos in a large skillet over medium heat, and simmer for 8 to 10 minutes, until the sauce thickens enough to coat the back of a spoon. Scrape the thickened aminos into a bowl and stir in the vinegar, sesame oil, fish sauce, red pepper flakes, garlic powder, and ginger powder.
- Step 3: Toss the wings with the teriyaki sauce, garnish with sesame seeds, and enjoy!
Recipe Tip
You may be wondering if you can use store-bought sauce instead of the homemade teriyaki sauce. You can, but (hear me out)…this one is incredibly easy to make. So if you’ve got a few extra minutes, we recommend making your own.
Unlike traditional teriyaki sauce, this homemade variation is free of gluten, soy, and refined sugar. The star of the show is coconut aminos. If you let coconut aminos cook for a while, they reduce down to a thick, slightly sweet glaze – no thickeners or additional sugar needed! This coupled with just a few extra ingredients creates a perfect salty, sweet, tangy, slightly spicy glaze.
How to Serve
After you’ve tossed the wings with the teriyaki sauce, all that’s left to do is to garnish with sesame seeds and enjoy!
How to Store and Reheat
Store the wings in an airtight container for up to 4 days.
To reheat, place the wings on a rimmed baking sheet and bake until hot and crispy again.
Frequently Asked Questions
We bake these wings for an hour in a 400 F oven. While that may seem like a long time, it’s key to rendering enough fat from the wings to yield crispy results.
There are two secrets to cooking up extra crispy chicken wings: using a high-heat oven (we recommend 400 F), and giving them adequate time in the oven (an hour) to render out enough fat to transform them from flabby to super crisp.
These teriyaki chicken wings make for an excellent appetizer or snack on game (or party) day, but if you’d like to serve them as a meal, we recommend whipping up some roasted potatoes, rice, or any other starch you love and some roasted broccoli to add veggies to the mix.
More of Our Best Chicken Wing Recipes
If you tried this recipe for Teriyaki Chicken Wings, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Teriyaki Chicken Wings
Ingredients
For the wings:
- 2 pounds chicken wings
- 1 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
For the Sauce:
- 1 8-ounce bottle coconut aminos
- 1 tablespoon unseasoned rice wine vinegar
- 2 teaspoons toasted sesame oil
- ¼ teaspoon fish sauce
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1/4 teaspoon crushed red pepper flakes
- White sesame seeds, for garnish
Instructions
- Preheat the oven to 400 F.
- Season the chicken wings with salt and pepper. Place on a rimmed baking sheet, over a rack if you have one, and bake for one hour, until the skin is golden brown and crisp.
- While the wings are cooking, place the coconut aminos in a large skillet over medium heat. Simmer for 8 to 10 minutes, until it thickens enough to coat the back of a spoon. Scrape the thickened aminos into a bowl and stir in the vinegar, sesame oil, fish sauce, red pepper flakes, garlic powder, and ginger powder.
- Toss the wings with the teriyaki sauce, garnish with sesame seeds, and serve!
Nutrition
Wow this looks delicious! Can’t wait to try it.
Thanks for the tip!
Have a great day.
Priyanka