Sticky Teriyaki Chicken Wings

posted in: Appetizers

These sticky teriyaki chicken wings are roasted to crispy perfection and then coated in a homemade sauce. A simple yet satisfying appetizer or meal option that’s easy to make and always a crowd pleaser!

teriyaki chicken wings served on a white plate with a homemade sauce

Chicken wings are the latest thing that I’ve been into cooking, and this is my absolute favorite way to make them. They are sooo good!! In my opinion, you can never go wrong with chicken wings. These teriyaki chicken wings are especially delicious! The sauce is super sticky and so full of flavor, and I promise they won’t last long in your house! I demolished the entire plate of wings as soon as I was done taking the pictures of them, and I still wanted more. I hope you love them as much as we do! 

Whenever I’m hosing a get together, I love to serve a huge plate of chicken wings. These wings are juicy and super flavorful; people always gobble them up! I also like to serve these wings as a main course. They go great with a wide variety of side dishes and are a hit with family and friends.

How Do You Make Teriyaki Chicken Wings?

This chicken wing recipe starts by baking the wings at 400 degrees F for 45-50 minutes, or until the wings are cooked through, and the skin is crispy.

The secret to delicious baked chicken wings is a tasty sauce. While the wings are cooking, make the sticky teriyaki sauce by combining all of the sauce ingredients, except for the tapioca starch in a small pot. Bring to a gentle boil over medium heat, then lower the heat and simmer the sauce for 2 minutes. Sprinkle the tapioca starch in 1/2 teaspoon at a time, and whisk the sauce to combine. Once you’ve added all of the tapioca starch and the sauce has thickened, turn off your stove.

Once the wings are finished baking, remove them from the wire racks and toss in a clean bowl with the teriyaki sauce. Enjoy!!

How Do You Make Chicken Wings Crispy?

Cooking the chicken wings at a high heat of 400 degrees F and on a wire rack is the trick to getting crispy chicken wings. Cooking the wings on a rack ensures that the heat will circulate all around the wings, and any liquid released from the wings will drip away so that the wings roast instead of steam.

How Do You Reheat Chicken Wings?

Baked chicken wings can be refrigerated for up to 3 days. To reheat your chicken wings, place them in a toaster oven or a regular oven and heat them at 400 degrees F for 10 minutes.

Tips For Teriyaki Chicken Wings

  • To save time, look for “party style” wings which have the wingettes and the drummettes already separated.
  • These wings are amazing as-is, but if you want to serve them with a dip you can use jalapeño ranch dressing or a regular ranch dressing.
  • Want to add a little heat to your wings? Try adding some red pepper flakes to the sauce.
  • You can make the sauce up to 3 days in advance. Store it in the refrigerator until you’re ready to use it.

These wings are bursting with such a delicious flavor and are tender, juicy and totally mouthwatering. I make these chicken wings anytime I’m hosting or entertaining, and everyone always requests the recipe!

More Great Chicken Recipes

Crispy Baked Chicken Wings

Chicken Pot Pie Soup

Crispy Baked Chicken Tenders

sticky teriyaki chicken wings on a white plate topped with sliced green onion

Sticky Teriyaki Chicken Wings

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Category: Appetizers

Cuisine: American

Sticky Teriyaki Chicken Wings

These sticky teriyaki chicken wings are roasted to crispy perfection and then coated in a homemade sauce. A simple yet satisfying appetizer or meal option that’s easy to make and always a crowd pleaser!

Ingredients

    For The Wings:
  • 3 lbs chicken wings, tips removed
  • 2 tablespoons ghee , melted

Instructions

  1. Preheat your oven to 400 degrees. Set wire racks inside 2 rimmed baking sheets.
  2. Place the wings, skin side up, on the wire racks. Brush with the melted ghee. Bake for 45-50 minutes, or until the wings are cooked through, and the skin is crispy.
  3. While the wings are cooking, let’s make the teriyaki sauce! In a small pot, combine all of the sauce ingredients, except for the tapioca starch. Bring to a gentle boil over medium heat, then lower the heat and simmer the sauce for 2 minutes. Sprinkle the tapioca starch in ½ teaspoon at a time, and whisk the sauce to combine. Once you’ve added all of the tapioca starch and the sauce has thickened, turn off your stove.
  4. Once the wings are finished baking, remove them from the wire racks and toss in a clean bowl with the teriyaki sauce. Enjoy!!

Notes

Baked chicken wings can be refrigerated for up to 3 days. To reheat your chicken wings, place them in a toaster oven or a regular oven and heat them at 400 degrees F for 10 minutes.

https://livinglovingpaleo.com/sticky-teriyaki-chicken-wings/

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2 Responses

  1. megtherhn
    | Reply

    Can’t wait to have you on the podcast 🙂

    • livinglovingpaleo
      | Reply

      That was too much fun, Meg!! xoxo

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