Ultimate Crispy Baked Teriyaki Chicken Wings: Homemade Sauce for Finger-Licking Flavor

Prepare for an explosion of flavor with these incredible homemade Teriyaki Chicken Wings! Forget takeout; this recipe delivers perfectly crispy, gloriously sticky, and intensely saucy wings that will have everyone reaching for more. The secret lies in our easy-to-make, deeply savory, and subtly spicy teriyaki sauce, which coats each wing in a glistening, irresistible glaze. Get ready for finger-licking goodness that’s simple to achieve right in your own kitchen.

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Why Homemade Teriyaki Wings Are Best

There’s nothing quite like the satisfaction of creating restaurant-quality dishes at home, and these teriyaki chicken wings are a prime example. Making them yourself gives you complete control over the ingredients, ensuring freshness and allowing you to customize the flavor profile to your exact liking. No more overly sweet or artificial-tasting store-bought sauces! Our homemade teriyaki is a symphony of savory, sweet, tangy, and a touch of heat, transforming simple chicken wings into an unforgettable culinary experience. Plus, you’ll master the art of achieving perfectly crispy wings without the need for a deep fryer, making this a healthier and less messy option.

Essential Ingredients for Perfect Teriyaki Wings

Crafting these delectable wings requires a thoughtful selection of ingredients, most of which are likely already staples in a well-stocked pantry. The beauty of this recipe lies in its approachable ingredient list, allowing you to whip up a gourmet meal with minimal fuss. For the most part, you’ll find these items readily available at your local grocery store. One ingredient that might be new to some is Gochujang paste, but it’s becoming increasingly popular and worth seeking out for its unique flavor contribution.

For the Chicken Wings:

• Chicken Wings: We recommend using whole chicken wings, which you can often find pre-cut into drumettes and flats, or easily cut yourself. The key is to ensure they are fully thawed and meticulously dried to achieve maximum crispiness.
• Olive Oil: A light coating of olive oil helps the seasoning adhere and contributes to that desired crispy skin.
• Kosher Salt and Freshly Cracked Black Pepper: Simple yet essential seasonings that enhance the natural flavor of the chicken.

For the Homemade Teriyaki Sauce:

• Soy Sauce: The cornerstone of teriyaki. Use a good quality regular soy sauce for depth of umami. For a gluten-free option, Tamari is an excellent substitute.
• Rice Wine Vinegar: Adds a crucial tangy note that balances the sweetness and richness of the sauce.
• Sake: This Japanese rice wine contributes a subtle sweetness and an incredible depth of flavor. If you don’t have sake, a dry sherry or even a touch of mirin (Japanese sweet rice wine, but use less brown sugar if substituting with mirin) can work in a pinch.
• Brown Sugar (packed): Provides the classic sweet caramelization essential to teriyaki. Packing it ensures you get the right measurement for that perfect sticky glaze.
• Freshly Cracked Black Pepper: A hint of pepper adds a subtle warmth and complexity.
• Garlic Cloves (minced): Fresh garlic is paramount for vibrant flavor. Avoid garlic powder if possible; the fresh aroma makes a world of difference.
• Fresh Ginger (grated): Similarly, fresh ginger provides a pungent, zesty kick that brightens the entire sauce.
• Gochujang Paste: This is our secret weapon! Gochujang is a savory, sweet, and spicy fermented Korean chili paste made from red chili peppers, glutated rice, fermented soybeans, and salt. It provides a beautiful reddish hue, a subtle heat, and a fantastic depth of umami. It’s what elevates this teriyaki sauce beyond the ordinary, offering a wonderfully complex flavor profile without overpowering the dish.
• Green Onions (thinly sliced): Stirred in at the end for a fresh, oniony bite and vibrant color.
• Toasted Sesame Seeds (for garnish): An optional but highly recommended garnish that adds a nutty flavor and appealing texture.

For precise ingredient measurements and detailed instructions, navigate to the JUMP TO RECIPE button at the top of this post or scroll directly to the full recipe card at the bottom.

Crafting Crispy Teriyaki Chicken Wings: Step-by-Step

Achieving truly crispy wings baked in the oven might seem challenging, but with a few simple techniques, you’ll be amazed at the results. Our method focuses on eliminating moisture and ensuring even heat distribution, guaranteeing a satisfying crunch with every bite.

Step 1: Prepare the Wings for Maximum Crispness

The foundation of a crispy wing is dryness. Start by ensuring your chicken wings are completely thawed. Once thawed, pat them thoroughly dry with paper towels. This step is non-negotiable; excess moisture will steam the wings instead of letting them crisp. After drying, toss the wings in a large bowl with olive oil, then season generously with kosher salt and freshly cracked black pepper. The olive oil helps the seasonings adhere and contributes to browning and crispiness. For easy cleanup and to prevent sticking, line two baking sheets with foil and lightly grease them with pan spray. Arrange the seasoned wings on the prepared sheets in a single layer, ensuring no wings are touching. Overcrowding the pan will trap steam and hinder crisping.

Step 2: The Oven Baking Process and the Secret to Crispiness

Preheat your oven to a high temperature of 450°F (230°C). This high heat is essential for developing a crispy skin. Bake the wings for an initial 15-18 minutes. During this first stage, the chicken will begin to cook, and its natural fats will render. The crucial step for superior crispiness comes next: remove the baking sheets from the oven and carefully drain off any accumulated liquid or rendered fat into the sink. This liquid is the enemy of crispiness, as it would otherwise cause the wings to steam rather than bake to a golden brown. After draining, return the pans to the oven and continue baking for another 10-15 minutes, or until the wings are gloriously crisp and golden. If you desire an even deeper crisp, you can briefly turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.

Step 3: Prepare the Irresistible Teriyaki Sauce

While your wings are baking, it’s the perfect time to prepare the homemade teriyaki sauce. In a small saucepan, combine the soy sauce, rice wine vinegar, sake, brown sugar, and black pepper. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly for about 3 minutes. Continuous stirring helps dissolve the sugar and prevents the sauce from boiling over. Once it has thickened slightly and all ingredients are well combined, remove the saucepan from the heat. Immediately stir in the minced garlic, grated ginger, and Gochujang paste. Allowing these aromatic ingredients to incorporate off the heat preserves their fresh flavors. Let the sauce cool to room temperature, then stir in the thinly sliced green onions just before tossing with the wings. Cooling the sauce slightly prevents it from becoming too thin when it hits the hot wings, ensuring a thicker, more adherent glaze.

Step 4: The Final Toss and Garnish

As soon as the wings are done baking and are piping hot, transfer them to a large bowl or a large lidded container. Pour about half of the prepared teriyaki sauce over the hot wings. If using a lidded container, seal it and shake vigorously until the wings are evenly and completely coated. If using a bowl, toss with tongs until every wing is beautifully glazed. Tossing the wings while they are hot is key, as the heat helps the sauce meld and stick perfectly to the crispy skin. Arrange the sauced wings on a platter and sprinkle with toasted sesame seeds for an added touch of flavor and visual appeal. Serve any remaining teriyaki sauce on the side for dipping.

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📖 Recipe

Yield: 6 servings (approx. 8 wings per serving)

Ultimate Crispy Baked Teriyaki Chicken Wings

Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

These homemade Teriyaki Chicken Wings are baked to crispy perfection and coated in a sweet, savory, and subtly spicy sauce. Finger-licking good and perfect for any gathering!

Ingredients

for the chicken wings:

• 48 Chicken Wings, fully thawed and meticulously dried
• 1 tablespoon Olive Oil
• Kosher Salt and Freshly Cracked Black Pepper, to taste

for the Teriyaki Sauce:

• ⅓ cup Soy Sauce (or Tamari for gluten-free)
• ⅓ cup Rice Wine Vinegar
• 2 tablespoons Sake (or dry white wine/chicken broth)
• ½ cup Brown Sugar, packed
• ¼ teaspoon Freshly Cracked Black Pepper
• 2 Garlic Cloves, minced
• 1 teaspoon Fresh Ginger, grated
• 1 tablespoon Gochujang Paste (or Sriracha for substitution)
• 2 medium Green Onions, thinly sliced
• 1 tablespoon Toasted Sesame Seeds, for garnish

Instructions

For the Chicken Wings:

Preheat your oven to 450 degrees F (230°C). Line 2 large baking sheets with foil for easy cleanup and lightly grease them with pan spray.

In a large bowl, ensure chicken wings are completely thawed and thoroughly patted dry with paper towels. Coat the dried wings evenly with olive oil, then season generously with kosher salt and freshly cracked black pepper.

Arrange the seasoned chicken wings on the prepared baking sheets in a single layer, making sure they do not touch each other. This prevents steaming and encourages crisping.

Bake the wings for an initial 15-18 minutes. Then, carefully remove the pans from the oven and drain off any accumulated juices or rendered fat into the sink. This crucial step prevents the wings from steaming and promotes crispiness. Return the pans to the oven and continue baking for another 10-15 minutes, or until the wings are golden brown and crispy. If desired, you can briefly broil them for 1-2 minutes for extra crispness (watch carefully to prevent burning).

For the Teriyaki Sauce:

While the wings are baking, combine the soy sauce, rice wine vinegar, sake, packed brown sugar, and 1/4 teaspoon black pepper in a small saucepan over medium heat.

Bring the mixture to a gentle boil, stirring constantly for about 3 minutes, until the sugar is dissolved and the sauce begins to thicken slightly. Watch carefully to ensure it doesn’t boil over.

Remove the saucepan from the heat. Immediately stir in the minced garlic, grated ginger, and Gochujang paste. Stir until well combined.

Allow the sauce to cool to room temperature. This helps it thicken further and adhere better to the wings.

Once cooled, stir in the thinly sliced green onions.

To Serve:

As soon as the wings are done baking and are still hot, transfer them to a large bowl or a large lidded container. Pour approximately half of the prepared teriyaki sauce over the hot wings. Toss well with tongs or shake in the lidded container until all wings are thoroughly coated in the glistening sauce.

Arrange the sauced wings on a serving platter and sprinkle generously with toasted sesame seeds for garnish. Serve any extra teriyaki sauce on the side for dipping. Enjoy your finger-licking good homemade teriyaki chicken wings!

Notes

Expert Tips & Tricks for Perfect Wings

• Achieving Ultimate Crispiness:
  • Thaw and Dry Thoroughly: Any residual ice or moisture on the chicken skin will turn into steam, preventing crisping. Patting with paper towels until truly dry is paramount.
  • Single Layer Baking: Never overcrowd your baking sheets. Wings need space to breathe and allow hot air to circulate around them. If they’re too close, they’ll steam each other. Use two sheets if necessary.
  • Drain Excess Liquid: This secret step makes a huge difference. Draining off liquid halfway through baking stops them from boiling in their own juices and allows the skin to get truly crispy.
  • Broiler Boost: If your wings aren’t quite as crispy as you’d like, a quick minute or two under the broiler can give them that extra crunch (watch constantly!).
• Customizing Your Teriyaki Sauce:
  • Spice Level: The Gochujang provides a mild heat. Add more for extra spice, or reduce for milder flavor.
  • Sweetness Adjustment: Add an extra tablespoon or two of brown sugar for a sweeter sauce, or reduce for less sweetness.
  • Thicker Sauce: If the sauce is too thin, gently reheat and whisk in a cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) until thickened.
• Choosing the Right Wings: Pre-cut drumettes and flats cook more evenly and are easier to eat.

Smart Substitutions to Suit Your Needs

• Gluten-Free Option: Use Tamari instead of regular soy sauce.
• Gochujang Alternatives: Sriracha paste can be used for heat, but note its brighter, more vinegary spice profile. Chili garlic sauce also works.
• Sugar Substitutions: Coconut sugar or maple syrup can replace brown sugar for lower glycemic impact (adjust quantity for sweetness).
• Sake Alternatives: Dry white wine or chicken broth can be used, but for a similar umami depth, consider mirin (reduce brown sugar if using mirin).
• Garlic and Ginger: In a pinch, use 1/2 tsp garlic powder and 1/2 tsp ground ginger per tablespoon of fresh.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Sunchang Gochujang Tube (60 g (1 Pack))
• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (3 Pack)

Nutrition Information:

Yield:

6

Serving Size:

8 wings

Amount Per Serving:
Calories: 613Total Fat: 41gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 132mgSodium: 1365mgCarbohydrates: 30gFiber: 1gSugar: 13gProtein: 28g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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