Easy Teriyaki Chicken Wings (video)
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! These party wings are perfect for game day!
Teriyaki Chicken Wings Video Tutorial
Watch my YouTube video recipe for step-by-step instructions for making these delicious teriyaki chicken wings! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Teriyaki Party Wings
Here are the main ingredients you’ll need for making these easy and delicious chicken wings:
- Party Chicken Wings: most stores sell these already cut in half with the wing and drumstick part separately and the wing tip removed. If not, use a sharp knife to split the wings.
- Soy Sauce: for making my homemade teriyaki sauce. You can also use tamari sauce for this recipe.
- Brown Sugar: for making the sauce. You can also use honey, maple syrup or even agave syrup.
- Ginger & Garlic: use finely pressed or minced garlic and ginger for the sauce. I like to use a store-bought ginger paste to make the recipe easier.
- Cornstarch: for thickening the sauce. If you can’t have cornstarch, you can also thicken the sauce using arrowroot powder.
- Sesame Seed Oil: this oil adds tons of great, authentic flavor to the sauce!
- Sesame Seeds: for garnishing the teriyaki wings!
- Green Onion: for garnishing the chicken wings when serving.
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. This sauce is perfect for making these teriyaki chicken wings! Just combine all the sauce 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!
How to Make Teriyaki Chicken Wings
Most party 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! Here’s how I make these juicy teriyaki chicken wings:
- Preheat a large sauté pan over medium-high heat and add a drizzle of olive oil.
- Add the chicken wings into the hot pan and season them generously with salt. Brown the wings on all sides, until they are golden brown. Once they’re browned, covered the pan with a tight-fitting lid. Continue to cook the wings for another 7 to 10 minutes, depending on size. Internal temperature measured with thermometer should reach 165F.
- Remove the lid and pour the prepared homemade teriyaki sauce over the wings. Coat the wings in the sauce, tossing them to ensure they’re well coated. Turn up the heat to high and cook the wings for one more minute, allowing the sauce to thicken and adhere to the wings.
- Sprinkle sesame seeds and/or chopped green onion over the top for garnish. Enjoy them while they’re hot!
Make Ahead Instructions
If you want to prepare this recipe ahead of time for a party, it’s easy to do! You can make the homemade teriyaki sauce and keep it stored in the refrigerator until you’re ready to use it. You can also make the recipe, then cool the wings in the refrigerator. When you’re ready to enjoy them, reheat the wings in a large frying pan over medium heat.
More Recipes!
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 chicken stir-fry recipe with tons of veggies and optional noodles! Easy and delicious!
- Teriyaki Salmon Bowl – easy seafood bowl with rice, juicy teriyaki salmon and veggies.
- Hawaiian Teriyaki Meatballs – the most delicious meatballs made with pineapple and coated in a teriyaki sauce! So delicious with rice!
- Buffalo Chicken Wings – super easy recipe for baked chicken wings with buffalo sauce!
Enjoyed this recipe? Please share and save it to Pinterest!
Supplies/Tools
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.
Easy Teriyaki Chicken Wings (video)
Ingredients
- 2 1/2 to 3 pounds chicken party wings
- olive oil
- salt
For Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tsp ginger paste, about 1-inch section
- 4 garlic cloves, finely minced or pressed
- 1 tablespoon sesame seed oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- sesame seeds, for garnish
Instructions
For Teriyaki Sauce:
- Prepare the teriyaki sauce first. In a small saucepan, combine all the ingredients, except for the cornstarch and 1 tablespoon water. Whisk the ingredients together and bring to a simmer over medium heat. Reduce heat and continue to simmer for 8 to 10 minutes.
- Meanwhile, combine the cornstarch and 1 tablespoon water, stirring to create a slurry. Once the sauce has simmered for a few minutes, pour in the cornstarch slurry. Whisk immediately, then cook for another 30 seconds. Set the sauce aside until ready to use.
Making the Chicken Wings:
- Preheat a large saute pan over medium-high heat and add a drizzle of olive oil. Add the chicken wings into the hot pan and season generously with salt. Brown the wings on all sides, until they are golden brown. Once browned, covered the pan with a tight-fitting lid. Continue to cook the wings for another 7 to 10 minutes, depending on size. Internal temperature measured with thermometer should reach 165F.
- Remove the lid and pour the teriyaki sauce over the wings. Coat the wings in the sauce and cook for one more minute, allowing the sauce to thicken and adhere to the wings. Sprinkle sesame seeds and/or chopped green onion over the top for garnish.
The sauce is incredible! These turned out tasting so great! Definitely a keeper recipe.
So glad you enjoyed the recipe! I love this sauce for salmon, too! 🙂