The wings are seasoned and baked in the oven, then glazed with a flavorful sugar-free teriyaki sauce. They make the perfect appetizer! I love chicken wings, and this recipe is one of my favorite wing recipes to make. It combines two of my very favorite foods - crispy baked chicken wings and flavorful teriyaki sauce. The combination of the fatty, crispy-skinned wings and the savory-sweet sauce is amazing. And since my entire family loves this dish, I find myself making it quite often.
Ingredients
You’ll only need a few simple ingredients to make teriyaki chicken wings. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Avocado oil spray: This neutral-tasting oil has a high smoke point, making it ideal for cooking.Chicken wings: I buy the packages labeled as “party wings” which are already separated into flats and drumettes.Kosher salt and black pepper: If using fine salt, you should reduce the amount you use or the wings could end up too salty.For the glaze: I use light soy sauce, dry white wine, cornstarch, honey (I prefer sugar-free), minced garlic, and minced ginger.For garnish: Sesame seeds. I use them just for garnish, so if you don’t have them on hand, you can simply omit them.
Instructions
Making these teriyaki chicken wings is so easy! Scroll down to the recipe card below for detailed instructions. Here are the basic steps:
Expert tips
The sauce thickens quickly and can thicken too much if you’re not careful. So heat it over medium heat (not higher), keep a close eye on it, and remove it from the heat as soon as it thickens. I’m lazy so I often use jarred minced fresh garlic and ginger (but not the dry spices). But I have to admit that mincing garlic cloves and grating fresh ginger does produce better results in terms of the aroma and the flavor of the sauce.
Frequently asked questions
Variations
Instead of white wine, you can use 1 tablespoon of rice vinegar and 3 tablespoons of cold water.You can also replace the white wine with sake.In addition to sesame seeds, you can garnish the wings with chopped chives.
Serving suggestions
These wings are saucy, so naturally, they’re perfect with some cauliflower rice. They’re also good with shirataki sesame noodles. And then for a green vegetable, I like to serve them with Asian Brussels sprouts, a side dish that complements the Asian flavors of this dish very nicely. It’s convenient that you can bake both the main course and the side dish in the same 400F oven.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power. I have to say that they are also good when eaten cold, straight out of the fridge!
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Recipe card
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