Teriyaki Chicken Wings

Whether you are gathering with friends for the big game or hosting a summer potluck, chicken wings are a crowd-pleasing staple. Sure, you can get the goods from the best chicken wing restaurants. But these sweet, sticky teriyaki chicken wings are guaranteed to be a hit, and they’re easier to make than you think.

Fried until golden and crisp and bathed in an easy two-ingredient homemade teriyaki sauce, these teriyaki wings won’t last long. You’ll be passing out the recipe to friends and family all night long. Along with Buffalo-style and barbecue wings, add it to your list of game-changing wing recipes.

Ingredients for Teriyaki Chicken Wings

• Chicken wings: Found in your grocer’s meat section or freezer aisle, you can purchase whole chicken wings and cut them into drumsticks and flats, or buy them precut. If you purchase frozen wings, be sure to thaw them completely before frying.
• Flour: A light coating of simply seasoned all-purpose flour coats the wings to make a perfectly golden and crispy crust that helps the teriyaki sauce cling to every nook and cranny on the wings.
• Teriyaki sauce: This teriyaki chicken wings recipe keeps things simple with an easy two-ingredient teriyaki sauce made with soy sauce and sugar. You can swap in our Test Kitchen’s picks for the best teriyaki sauce (or try the sauce from this teriyaki chicken recipe).
• Oil: Choose an oil that’s right for deep-frying, like canola. If you need more help to select, check out this guide on the best oils for frying. It will point you in the right direction.

Directions

Step 1: Season the flour

In a large bowl, combine flour, garlic powder, salt and pepper. Set aside.

Editor’s Tip: When frying chicken, seasoning the flour really helps to inject them with flavor. In fact, it’s one of our top fried chicken tips. You can also mix the seasoned flour in a gallon-size plastic bag rather than a bowl to coat the wings more evenly and with ease.

Step 2: Toss to coat

Cut the chicken wings into three sections, discarding the wing tip section. Add wing pieces to the flour mixture and toss to coat.

Editor’s Tip: To cut the chicken wings, using a sharp knife, cut between the wing tip and wing to remove the tips. (Save the tips for homemade chicken stock). Then, find the joint between the flat and drumette and cut to separate the two. Read through our guide to how to make chicken wings for more tips and tricks.

Step 3: Fry until crisp

In an electric skillet or deep-fat fryer, heat the oil to 350° F (or refer to our deep-frying temperature chart). Fry the chicken wings, a few at a time, for about nine minutes or until juices run clear. Remove promptly and drain on paper towels to remove excess oil.

Editor’s Tip: Are you a newbie to deep-frying? Learn how to deep-fry at home to prepare this easy teriyaki chicken wings recipe with confidence.

Step 4: Mix up the sauce

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While the wings are fried, prepare the teriyaki sauce. In a saucepan over medium heat, combine the soy sauce and sugar. Cook and stir, frying until the sugar is dissolved, about five minutes. Before serving, toss the chicken briefly in sauce. If desired, top with green onions and sesame seeds.

Editor’s tip: This wings recipe can be adapted to use with any chicken wing sauce recipe. Feel free to mix it up with one or more of your favorites.

How to Make Baked Teriyaki Chicken Wings

You can cut the fat and calories in this easy teriyaki chicken wings recipe by baking them instead. To make teriyaki oven-fried chicken wings, pat each wing segment dry with a paper towel to remove as much moisture as possible. Then, omit the flour from the coating and swap for 1/3 cup of baking powder (do not use baking soda). Toss to coat, shaking to remove excess, and then arrange with wings on a parchment-lined baking sheet. Bake in a preheated 425° oven for one hour, flipping every 20 minutes until the wings reach an internal temperature of 165°. Continue the recipe as usual for the sauce and tossing.

Teriyaki Chicken Wings Variations

• Spicy teriyaki wing sauce: For hot wings, add a few pinches of crushed red chili flakes to the teriyaki sauce. For a more authentic Asian flavor, try shichimi or gochugaru chili powder, or a few teaspoons of Sriracha.
• Infuse with other flavors: This easy teriyaki wing sauce is a great base you can build upon with other Japanese ingredients. Mix in a little sake or mirin for added depth, or toss in minced garlic, ginger, a little sesame oil, or honey for some extra zing.
• Gluten-free teriyaki chicken wings: To make a gluten-free version, swap the flour for your favorite gluten-free flour. We recommend rice flour since it crisps up nicely and absorbs less moisture when frying. For the teriyaki wing sauce, swap the soy sauce for your favorite brand of tamari.
• Low-sodium chicken wings: If you are watching your sodium intake, you can opt for low-sodium soy sauce.

How to Store Teriyaki Chicken Wings

Leftover teriyaki wings may be refrigerated and stored in an airtight food storage container for up to five days. To reheat fried chicken wings, warm them in a 350° oven for 10 to 12 minutes, flipping halfway through, until crisp on the outside and heated through.

If you plan on leftovers, we suggest leaving that portion naked without any sauce, as the wings will reheat and crisp back up better if they do not have sauce on them. If your leftover teriyaki chicken wings have sauce on them, don’t worry. They can still be reheated; they just may not get as crisp.

How to Freeze Teriyaki Chicken Wings

Teriyaki chicken wings may be stored in the freezer for up to three months. Let thaw completely in the refrigerator before reheating as directed above.

Teriyaki Chicken Wing Tips

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What do you serve with teriyaki chicken wings?

These Asian-inspired teriyaki wings pair perfectly with steamed rice, stir-fried vegetables, homemade egg rolls or edamame. Don’t forget to serve with additional teriyaki wing sauce for dipping. Of course, on their own, they’re one of the best football foods.

Can I make air-fryer teriyaki wings?

To adapt this recipe for your air fryer, refer to this recipe for air-fryer chicken wings and add teriyaki sauce.

Why are my teriyaki chicken wings not crispy?

Frying at the proper temperature and maintaining it while cooking is key to making crispy teriyaki chicken wings. It’s one of the biggest deep-frying mistakes. Just make sure to use a deep fryer with a temperature display or a deep-frying thermometer to monitor your oil’s temperature. Additionally, do not over-sauce your wings. A quick dip that lightly glazes each wing is all that’s needed. Too much sauce will otherwise saturate the crispy skin and turn it soggy.