Cookin' Fools
In this Crispy Teriyaki Chicken Wings Recipe we take chicken drummies and flats and bake them until they are a crispy golden brown. The wings get a good toss in the glaze but remain crispy and juicy making these a great way to feed a crowd some finger food for a big game or just satisfy a wing craving as the entire recipe takes less than an hour.
When we started CookinFools.com we had a few things we wanted to highlight. One was comfort food for those frigid nights that you don’t want to be outside next to a grill. Instead, a low maintenance meal like this Mississippi Pot Roast is the perfect blend of comfort food and nostalgia. Or these oh-so-satisfying chicken pot pies.
We also wanted to focus on things our followers over at GrillinFools.com love. Anyone who can put away a slab of blowtorch baby back ribs has no problem putting away 2 pounds of wings. Whether traditional buffalo wings, slightly spicier mango habenero wings, or my two faves: jerk wings and/or garlic parm wings.
We also found that funky egg rolls were a hit from cheeseburger egg rolls to pulled pork to the brisket, mac and cheese egg rolls.
But let’s get back to these crispy beauties with an Asian flare.
Crispy Teriyaki Chicken Wings Recipe Ingredients
- Cooking spray
- 2 lb chicken wings, drums and flats, tips removed
- 1 tsp salt
- ½ tsp black pepper
Teriyaki glaze:
- 4 tbsp soy sauce
- 4 tbsp white wine
- 2 tsp cornstarch
- 2 tbsp honey
- 1 tsp minced garlic
- 1 tsp minced ginger root
- Sesame seeds for garnish
- Green onions for garnish
Teriyaki Wings Cooking Directions:
Preheat oven to 400.
Line a rimmed baking sheet with parchment paper. Arrange the chicken wings on the pan and spray them with oil. Sprinkle with salt, pepper, and garlic powder:
Bake the wings until browned and cooked through, for 30-40 minutes.
Set the oven to 170, keeping the wings in the oven, and prepare the teriyaki sauce.
In a medium saucepan, whisk together the soy sauce, white wine, and cornstarch.
Add the honey, minced garlic, and minced ginger, whisking to combine:
Heat the sauce over medium heat, whisking often, for 3-4 minutes, until it comes to a simmer and thickens into a syrup. Remove from heat as soon as it thickens.
Using tongs, dip each wing into the teriyaki sauce to coat it all over.
Transfer the wings to a serving plate, sprinkle them with sesame seeds and green onions, and serve.
Crispy, Teriyaki Chicken Wings Recipe Recap
These wings would be great just crispy and salty. Add in the homemade teriyaki glaze and it goes to stellar levels unknown to mankind. Make sure to double the recipe. I’m pretty sure you will need the extra.
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Recipe Card
Crispy Teriyaki Chicken Wings Recipe
Ingredients
Method
- Preheat the oven to 400
- Line a rimmed baking sheet with parchment paper. Arrange the chicken wings on the pan and spray them with oil. Sprinkle with salt, pepper, and garlic powder. Bake the wings until browned and cooked through, for 30-40 minutes
- Set the oven to 170, keeping the wings in the oven, and prepare the teriyaki sauce.
- In a medium saucepan, whisk together the soy sauce, white wine, and cornstarch. Add the honey, minced garlic, and minced ginger, whisking to combine.
- Heat the sauce over medium heat, whisking often, for 3-4 minutes, until it comes to a simmer and thickens into a syrup. Remove from heat as soon as it thickens.
- Using tongs, dip each wing into the teriyaki sauce to coat completely
- Transfer the wings to a serving plate, sprinkle with sesame seeds and green onions, and serve.
