Golden, crisp chicken wings glazed with a luscious, sticky teriyaki sauce deliver the perfect harmony of sweet, savory, and umami flavors. These wings are a crowd favorite—ideal for game nights, casual dinners, or festive gatherings. Whether baked or fried, each bite bursts with rich flavor and satisfying texture, making them a timeless favorite for any occasion.

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Ingredients Breakdown

Every element in this dish plays a vital role in achieving balance and texture. The combination of sea salt and aluminum-free baking powder helps draw out moisture from the chicken skin, ensuring a light and crunchy exterior. Fresh chicken wings, when properly dried and seasoned, form the perfect canvas for the sauce to cling to.

The teriyaki glaze, made from soy sauce, mirin, sugar, and garlic, embodies the essence of Japanese-inspired comfort food. Soy sauce offers depth and saltiness, while mirin brings subtle sweetness and sheen. If mirin isn’t available, a blend of rice vinegar and a touch of honey or sugar can create a similar effect. Garlic adds an aromatic undertone that elevates the glaze into something unforgettable.

Preparing the Chicken Wings

To achieve crispy perfection, the first step is moisture removal. Thoroughly patting the wings dry ensures the skin crisps beautifully during baking or frying. Coating them evenly with sea salt and baking powder creates a thin layer that enhances browning and crunch once heat is applied.

When baking, arranging the wings on a wire rack allows hot air to circulate around each piece, rendering fat evenly and producing a golden, blistered skin. Flipping them halfway through guarantees an even finish, while broiling briefly at the end adds an irresistible crisp edge.

For those who prefer deep-fried wings, maintaining oil temperature is essential. The wings should sizzle without overcrowding the pot to prevent oil cooling. The result is a shattering crispness that contrasts beautifully with the tender meat. A double-fry technique—first at 350°F to cook through, then at 375°F for crunch—produces an audibly crisp bite.

Crafting the Teriyaki Sauce

The heart of this recipe lies in its sauce. Soy sauce, mirin, and sugar combine in perfect harmony, simmering into a glossy glaze with just the right viscosity. As it reduces, the mixture transforms from a simple blend into a syrup-like coating that clings beautifully to each wing. A small test drop on a cool plate should settle into a honey-like consistency when done.

For an added layer of depth, a hint of grated ginger or a dash of sesame oil can be stirred in. Chili flakes lend a subtle heat for those who like a gentle kick. When the sauce is warm and fragrant, it’s ready to embrace the crisp wings, wrapping each piece in a shimmering glaze that balances sweetness and savoriness.

Combining and Serving

Once the wings are cooked, it’s time for the final transformation. Tossing the wings while they’re still warm allows the sauce to adhere perfectly, coating every crevice in glossy richness. The key is to use just enough sauce to coat, not drown, the wings—preserving their crispness while infusing every bite with flavor.

To serve, a sprinkle of toasted sesame seeds adds a nutty aroma and a touch of texture. Arrange the wings on a platter, glistening under the light, and garnish with finely chopped scallions for a vibrant finish. For gatherings, serve them straight from the pan, piping hot, alongside napkins and a sense of anticipation.

Recipe Tips & Frequently Asked Questions

Always pat the chicken dry before cooking
Excess moisture prevents browning and crispness, so ensure the skin is completely dry.

Use a wire rack when baking
This promotes even airflow and keeps the wings from sitting in rendered fat.

Double-fry for unmatched crunch
The second fry firms up the coating and enhances the texture.

Let the sauce cool slightly before tossing
A slightly cooled glaze clings more effectively to the wings.

Adjust flavor balance
Add more sugar for sweetness or soy sauce for deeper umami tones.

Can I use other cuts?
Yes, drumsticks or thighs work well but require longer cooking times.

What’s a good mirin substitute?
Combine rice vinegar with a teaspoon of honey or sugar.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispness.

Can I make the sauce ahead of time?
Absolutely. It stores well for up to a week when refrigerated in a sealed jar.

How do I prevent sogginess after coating?
Toss the wings in sauce just before serving and avoid letting them sit too long.

What to Serve With This Recipe

These wings pair beautifully with steamed jasmine rice or sesame noodles for a complete meal. The sweetness of the glaze contrasts perfectly with the subtle starch of rice, while noodles absorb every bit of sauce. For a traditional Japanese flair, serve alongside miso soup, edamame, or a crisp cucumber salad dressed with rice vinegar and sesame oil.

For casual occasions, think beyond the classics—pair them with crispy fries, Asian slaw, or a cold beer for a playful, relaxed vibe. The combination of textures and flavors makes these wings adaptable to both elegant dinners and laid-back gatherings.

Each bite of these teriyaki chicken wings captures a beautiful contrast—crispy on the outside, juicy within, and lacquered in a silky-sweet glaze. The simplicity of the ingredients hides an impressive depth of flavor that delights every palate. Whether baked in the oven or fried to perfection, these wings are a guaranteed hit, turning any occasion into a memorable feast.

Ingredients

2 lbs chicken wings (about 16 wings and drumettes)
1½ teaspoons aluminum-free baking powder
1 teaspoon sea salt
Vegetable oil, for frying
2 teaspoons toasted sesame seeds

Teriyaki Sauce (makes ½ cup)

¼ cup low-sodium soy sauce
¼ cup mirin (see note for substitutions)
¼ cup sugar
3 cloves garlic, minced (optional)

Instructions

Start by preparing the wings. Pat them completely dry with paper towels to remove any moisture—this step is key for crispiness. In a large mixing bowl, combine the wings with sea salt and baking powder, tossing thoroughly to ensure every piece is evenly coated.

For baked wings, preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment and place a wire rack on top. Arrange the wings in a single layer, allowing space between them for air circulation. Bake for 40 to 50 minutes, flipping halfway through, until the skin turns golden and crispy. If your oven has a convection setting, use it for an even crisper texture. Larger wings may need extra time—check for an internal temperature of 165°F (74°C). For an added crunch, switch to broil during the last 2 minutes, keeping a close eye to prevent burning.

For fried wings, fill a deep pot with about 3 inches of vegetable oil and heat it to 350°F (175°C). Fry the wings in batches without overcrowding, cooking for 8 to 10 minutes or until golden and crisp. To achieve extra crunch, double-fry by returning the wings to 375°F (190°C) oil for another 2 to 3 minutes. Use a thermometer to maintain consistent oil temperature for perfect results.

To make the teriyaki sauce, combine soy sauce, mirin, sugar, and minced garlic in a small saucepan. Place over medium heat and bring to a gentle boil. Let it simmer for 6 to 8 minutes until the mixture reduces to a glossy, syrup-like consistency. To test, drizzle a few drops onto a plate and allow it to cool—if it thickens slightly, it’s ready.

Once the wings are cooked, transfer 6 to 8 pieces to a clean bowl and toss with a few spoonfuls of the warm teriyaki sauce until evenly coated. Sprinkle with toasted sesame seeds for garnish and serve immediately while hot. These wings pair perfectly with steamed rice, pickled vegetables, or a crisp salad. Enjoy every sticky, savory bite!