Teriyaki Chicken Wings
There’s something irresistible about sticky, glossy, hand-licking-good wings. These Teriyaki Chicken Wings strike the perfect balance of sweet and savory, with a crisp exterior and a shiny, caramelized sauce that clings to every nook and cranny. They’re approachable enough for a weeknight dinner and impressive enough for game day or a casual party. In this recipe I walk you through making a simple homemade teriyaki glaze and frying the wings to a golden crunch before tossing them in sauce and finishing with a sprinkle of sesame seeds for texture and visual appeal.
Note on ingredients: this recipe uses everyday pantry staples to make the sauce and a straightforward flour coating for the wings. The quantities and ingredient names below are taken directly from the recipe source and preserved exactly so you can follow along with confidence.
Why these Teriyaki Chicken Wings work
There are three things that make these wings shine: a balanced teriyaki sauce, a light flour coating that yields crisp skin, and a quick double technique that finishes the wings with glossy sauce rather than soggy skin. The sauce brings sweet-salty depth courtesy of brown sugar and soy. A hint of acidity from white vinegar keeps the glaze bright. Corn starch, dissolved in cold water, thickens the sauce quickly at the end so it clings to the wings in a shiny coat. Finally, frying the wings in hot oil makes the exterior irresistibly crisp, while the sauce adds that familiar, addictive teriyaki sheen.
Ingredients
- 2 cup soy sauce
- 1/4 cup white vinegar
- 1 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon onion powder
- 6 teaspoons corn starch
- 5 teaspoons cold water
- 1 1/2 lb Tyson Chicken Wing Sections
- vegetable oil
- 2 cups flour
- Sesame Seeds (garnish)
Equipment
- Large heavy-bottomed skillet or deep fryer
- Medium saucepan
- Mixing bowls
- Tongs or slotted spoon
- Paper towels and a wire rack or plate for draining
- Measuring cups and spoons
Prep and timing
Total time: about 60–75 minutes, including frying and sauce reduction. Active hands-on time is roughly 35–45 minutes. This recipe serves 3–4 people as an appetizer or 2–3 as a main with sides.
Flavor tips
- Toast the sesame seeds briefly in a dry pan until golden for a nuttier garnish.
- If you prefer a thinner glaze, reduce the corn starch slightly or add a splash of water when whisking the slurry into the sauce.
- For a smoky note, finish the sauced wings under a hot broiler for 1–2 minutes, watching carefully so the sugar doesn’t burn.
Rewritten step-by-step directions
- Prepare the wings: Pat 1 1/2 lb Tyson Chicken Wing Sections dry with paper towels. Dry wings will crisp better when fried. Set them aside on a plate while you prepare the flour coating and sauce.
- Make the sauce base: In a medium saucepan, combine 2 cup soy sauce, 1/4 cup white vinegar, and 1 1/4 cup brown sugar. Add 1/2 teaspoon ground ginger and 1 teaspoon onion powder. Place the saucepan over medium heat and stir the mixture until the sugar dissolves and the liquid begins to simmer.
- Reduce the sauce: Let the sauce simmer gently for 6–8 minutes, stirring occasionally, until the flavors meld and the mixture slightly reduces. Keep an eye on it so it doesn’t burn; a steady, low simmer is all you need to develop the flavor.
- Mix the corn starch slurry: In a small bowl, whisk together 6 teaspoons corn starch with 5 teaspoons cold water until smooth with no lumps. This slurry will thicken the sauce quickly once added.
- Thicken the sauce: Gradually whisk the corn starch slurry into the simmering sauce. Continue to simmer for 1–2 minutes, stirring constantly, until the sauce becomes glossy and slightly thickened. Remove the pan from the heat and set the teriyaki glaze aside but keep it warm. If the glaze becomes too thick as it cools, you can reheat gently and add a teaspoon or two of water to loosen it.
- Heat the oil for frying: Pour vegetable oil into a large heavy-bottomed skillet or deep fryer to a depth of about 1–1 1/2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns within 30–45 seconds. Use caution when working with hot oil.
- Coat the wings: Spread 2 cups flour in a wide bowl or shallow dish. Dredge the dried wing sections in the flour, pressing lightly so the flour adheres and shaking off any excess. Work in batches if needed so the chicken pieces aren’t crowded.
- Fry the wings: Carefully add a few floured wings to the hot oil without overcrowding the pan. Fry for 6–8 minutes, turning occasionally, until the coating is golden brown and the juices run clear (internal temperature should reach 165°F/74°C). Transfer cooked wings to a wire rack or paper towel–lined plate to drain. Repeat with remaining wings, adjusting the heat as necessary to keep the oil between 325–350°F (163–175°C).
- Finish in the glaze: Once all wings are fried and drained, place them in a large mixing bowl or return them to the skillet set off the heat. Pour the warm teriyaki glaze over the wings and toss gently but thoroughly so each wing gets an even, glossy coating. Work quickly while the wings are hot so the sauce adheres and caramelizes slightly on the surface.
- Plate and garnish: Transfer the glazed Teriyaki Chicken Wings to a serving platter. Sprinkle sesame seeds evenly over the top as a garnish for crunch and visual contrast. Serve immediately so the coating remains crisp and the sauce is still glossy.
Serving suggestions
These Teriyaki Chicken Wings pair beautifully with simple sides that let the wings take center stage. Try them with steamed rice, quick cucumber salad, blanched broccoli, or a tangy slaw. For dipping, a little extra warmed teriyaki glaze or a side of pickled vegetables brings brightness to each bite.
Make-ahead and storage
If you need to prepare in advance, fry the wings and store them in an airtight container for up to 2 days in the refrigerator. Rewarm in a 375°F (190°C) oven on a wire rack set over a baking sheet for 8–10 minutes, then toss in the freshly heated glaze before serving to restore that glossy finish. The glaze keeps in the refrigerator for up to 5 days; reheat gently and whisk if it thickens.
Common questions
Can I bake the wings instead of frying? Yes. For a lighter version, toss the floured wings on a wire rack set over a baking sheet and bake in a preheated 425°F (220°C) oven for 35–45 minutes, flipping halfway, until golden and cooked through. Then toss with the warm glaze.
Why use cold water for the corn starch? Cold water prevents lumps and allows you to whisk a smooth slurry that integrates evenly into the hot sauce, thickening it without graininess.
Can I make the glaze spicier? Absolutely. Add red pepper flakes to the sauce while it simmers or stir in a small amount of sriracha to the finished glaze for heat.
Notes on technique
- Keep the oil temperature steady while frying. Too hot and the coating will burn before the chicken cooks; too cool and the wings will absorb excess oil and become greasy.
- Coat wings just before frying so the flour doesn’t become wet and gummy. If you must wait, keep them uncovered on a rack in the fridge for a short time.
- Whisk the corn starch slurry until smooth and add it slowly to the hot sauce while stirring constantly to avoid clumps and to reach the perfect sheen.
Final thoughts
These Teriyaki Chicken Wings are sticky, crunchy, and packed with flavor. They’re perfect for sharing and easy to scale up for a crowd. The method—crispy fried wings finished in a glossy, thickened teriyaki glaze—is exactly what you want when you’re craving something indulgent and satisfying. A final shower of sesame seeds adds the perfect crunchy, nutty note. Make a batch, sit down with friends, and watch them disappear.
Enjoy your Teriyaki Chicken Wings—crispy, saucy, and utterly irresistible.
Teriyaki Chicken Wings
Ingredients
Equipment
Method
- Make the sauce: In a saucepan over medium-high heat, combine soy sauce, white vinegar, brown sugar, ground ginger, and onion powder. Stir until the sugar dissolves and the mixture comes to a simmer, about 5 minutes.
- Mix cornstarch slurry: In a small bowl, whisk the cornstarch with the cold water until smooth.
- Thicken the sauce: Pour the cornstarch slurry into the simmering sauce, stir, and bring to a boil. Reduce heat and boil gently, stirring occasionally, for 7–10 minutes until the sauce thickens. Remove from heat and let cool; refrigerate if making ahead.
- Heat oil: Fill a heavy pot or deep fryer with enough vegetable oil to deep-fry the wings and heat to medium-high (about 350–375°F / 175–190°C).
- Prepare wings: Pat the chicken wing sections dry with paper towels. Place the flour in a shallow bowl or plate and dredge each wing, shaking off excess flour.
- Fry wings: Fry the dredged wings in batches for about 5–7 minutes, until golden brown and cooked through. Transfer fried wings to paper towels to drain.
- Toss in sauce: Warm the prepared teriyaki sauce in a large frying pan over medium heat. Add the fried wings and toss until evenly coated.
- Serve: Transfer wings to a serving platter and sprinkle with sesame seeds before serving.
Notes
- Make the sauce ahead and refrigerate to deepen flavor.
- Pat wings dry before dredging for crispier coating.
- Fry in batches to avoid overcrowding and uneven cooking.
- Use a thermometer to maintain oil temperature.
