Teriyaki Chicken Wings are chicken wings deep-fried to golden perfection, smothered in a tangy, savory homemade teriyaki sauce. Topped with sesame seeds for added texture and flavor, this appetizer will be a main dish, party time, game day, or any time favorite. I will also let you know how to make the wings in the oven or in an air fryer! I also have Baked Buffalo Chicken Wings you may want to add to your list of appetizers, too!
Ingredients & Substitutions
Chicken Wings: For the best results, look for fresh and plump bone-in chicken wings. The ‘flats’ and the ‘drummettes’ are preferred. The flats are the larger, meatier portion of the wing, while the drumettes are the smaller pieces that look similar to a drumstick. You could also use boneless wings, but the frying time may need to be adjusted.
Oil: Vegetable or canola oil are both good choices for deep-frying. They each have a high smoke point and a neutral flavor. Don’t let the used oil go to waste; check out how to clarify oil to use it again.
Baking Powder: Baking powder helps the chicken wings fry up nice and crispy.
Teriyaki Sauce: Teriyaki sauce is a sweet and savory sauce commonly used in Asian cuisine. If you don’t make your own sauce, you can use store-bought sauce as a substitute.
Sesame Seeds: Sesame seeds are often added to teriyaki sauce for a nutty, slightly toasted flavor and added texture. You can leave those off if preferred.
How to Store Fried Chicken Wings
When storing fried chicken wings, first, let them cool completely. This will prevent the wings from becoming soggy when stored. Next, store them in an airtight container in the refrigerator for 2-3 days. When ready to enjoy, reheat the wings in the oven at 350°F for 8-10 minutes, or until they are heated through.
Can I Freeze Wings?
Yes! If you’re looking to store your chicken wings in the freezer for a later date, there are a few important steps to follow to ensure they stay fresh and delicious.
- First, let the wings cool completely after baking.
- Next, place them in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. The wings can be stored in the freezer for up to 3 months.
- When you’re ready to enjoy them, let the frozen wings thaw in the refrigerator overnight, and then reheat them in the oven or air fryer for optimal taste.
- 2 pounds chicken wings, wings and drummies are okay
- 1 teaspoon kosher salt
- 1 pinch black pepper
- 2 tablespoons baking powder
- vegetable oil, for frying
- 1 ¼ cups water, divided
- ¼ cup soy sauce
- ¼ cup light brown sugar, packed
- 2 tablespoons honey
- 1 large clove garlic, minced
- ½ teaspoon ground ginger
- 2 tablespoons cornstarch
- sesame seeds, for garnish
- ranch or blue cheese dressing, for dipping
- carrots and celery, for serving
- Place a wire rack on top of a large baking sheet. Pat the chicken wings dry and place them on the wire rack. Refrigerate the wings, uncovered, for 1-2 hours.
- When ready, in a large mixing bowl, combine the chicken wings with kosher salt, black pepper, and baking powder.
Frying in Oil*
- Fill a large pot with vegetable oil until it reaches halfway up the pot*. Heat the pot until the oil reaches 375°F, using a thermometer to check the temperature. While the oil is heating, set a wire rack on top of a baking sheet.
- Working 2-3 wings at a time to maintain the oil temperature, add the wings to the hot oil and fry for 6-8 minutes, or until crispy and golden brown.
- Carefully remove the wings from the oil and place them on the wire rack.
- Bring the oil temperature back up to 375°F. Once hot enough, place the fried wings back into the oil for an additional 2 minutes. Remove from the oil and set on the wire rack to drain.
- In a medium saucepan over medium heat add 1 cup water, soy sauce, brown sugar, honey, garlic, and ginger.
- In a small bowl, create a slurry by whisking together the remaining water and the cornstarch. Add the slurry to the saucepan and whisk. Continue to heat until the sauce begins to thicken and reduces by half (30-40 minutes).
- Toss the cooked wings into the sauce and mix until coated on all sides. Garnish with sesame seeds.
- Serve wings with celery and carrot sticks, as well as ranch or blue cheese dressing for dipping.
Air Fryer WingsFor crispy chicken wings without deep frying, make the wings in your air fryer. It is a healthier alternative to frying wings in oil, plus it’s an easy clean-up. Another bonus is that you can get more wings made at a time, depending on the size of your air fryer. After the wings have been coated in the salt and pepper mixture, place them into the basket of your air fryer. Cook at 400°F for 20-25 minutes, or until golden brown and crispy, flipping them halfway through. Cooking times may definitely vary depending on your air fryer, how many wings you cook at a time, and the size of the chicken wings. Then, don’t forget to coat the cooked wings in the teriyaki sauce and garnish with sesame seeds.
Baked Teriyaki WingsAnother delicious alternative to deep-frying wings is to bake them in the oven. First, line a baking sheet with parchment paper. Next, place the seasoned wings onto the lined baking sheet. Bake at 425°F for 40-50 minutes, or until crispy and golden brown, flipping halfway through. After baking the wings, toss them in the teriyaki sauce, garnish with sesame seeds, and serve.
Did you make this recipe?
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