The one and only recipe you’ll ever need for teriyaki chicken wings! This recipe yields the juiciest, most flavorful wings ever! And the best part – they’re not deep fried! I begin with a simple, homemade teriyaki sauce, then pan fry the wings, cooking them with a closed lid to help retain all the chicken juiciness. I love to serve these wings with a side of slaw salad dressed with sesame seed dressing or a bowl of noodles!
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Preparing the Wings
Most wing recipes call for the wings to be deep-fried or baked but I’m not a fan of deep-fried food and I find that baked wings are usually a bit dry. The method of preparation I use for this recipe helps retain the juiciness of the chicken, making these wings that much better!
Simply preheat a large frying pan and brown the wings all over, dividing them into batches, if necessary. Add the prepare teriyaki sauce, close the lid and cook for 7 to 10 minutes, until the internal temperature reaches 165F.
Homemade Teriyaki Sauce
I love to use my homemade teriyaki sauce for many, many recipes and this one is no exception! It’s super easy to make and tastes great with any Asian-inspired dish. Check out my chicken stir-fry recipe below for more recipe ideas! Just combine the ingredients together in a small saucepan and simmer for 5 minutes. To thicken the sauce, I add a simple cornstarch slurry. Make sure to add the slurry after cooking the sauce!
**Please note: since filming this recipe, I have updated the teriyaki sauce in the recipe card below! It’s an even more delicious version!
To serve, just sprinkle the wings with some sesame seeds and chopped green onion for serving!
Enjoyed this Asian-inspired recipe? Check out some of my other recipes you’re sure to enjoy!
- Teriyaki Chicken Breast – JUICY chicken with the best homemade teriyaki sauce!
- Teriyaki Chicken Stir-Fry – simply the best teriyaki stir-fry recipe! Easy and delicious!
- Teriyaki Salmon Bowl – easy seafood bowl with rice and veggies
- Hawaiian Teriyaki Meatballs – meatballs made with pineapple! So delicious!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love my Analon non-stick frying pans – I’ve had them for years and they’re still good as new!
Use this handy meat thermometer to make sure the internal temperature reaches 165F.
Need an extra heating element/burner? Try this CuisinArt burner.