These oven-baked *crispy* chicken wings are tossed in the yummiest spicy-sticky-sweet teriyaki sauce for a bold, healthier take on classic fried chicken wings!
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.
Ingredients for Teriyaki Chicken Wings
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:
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 need 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 Powder – …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!
How to Make Wings in the Oven
These wings are *so* easy, y’all! Here’s how to bring this recipe together:
- Preheat the oven to 400°F.
- Season + Bake – 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.
- Make the Teriyaki Sauce – while the wings are cooking, 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.
- Toss, Garnish, and Serve – toss the wings with the teriyaki sauce, garnish with sesame seeds, and enjoy!
Can you use store bought teriyaki sauce?
You totally 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 here 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 Long to Bake Chicken Wings
We bake these wings for an hour. While that may seem like a long time, that’s one of the things that ensures *crispy* baked wings (the other being high-heat).
What to Serve with Teriyaki Wings
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!
Teriyaki Chicken Wings
- 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!