introduction
This recipe shows how to make Asian Teriyaki Chicken Wings that taste sweet and savory. The wings bake in a simple teriyaki sauce and turn crispy in the oven. If you want another easy Asian chicken idea, try this Asian chicken with mushrooms recipe for a different meal.
why make this recipe
Make this dish when you want a fast, tasty snack or a main for friends. It uses few ingredients. You can make it low-carb by using erythritol instead of sugar. If you like bold wing flavors, you may also enjoy the fun twist in these Doritos chicken wings.
how to make Asian Teriyaki Chicken Wings
Follow the steps below to make the wings. Work simply and keep the sauce ready before you toss the wings.
Ingredients :
- 2 lbs chicken wings
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon erythritol or other low-carb sweetener
- 1 teaspoon cornstarch (optional, for thickening)
- Sesame seeds and green onions for garnish
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, and erythritol.
- If using cornstarch, mix it with a tablespoon of water to create a slurry and add it to the sauce for thickening.
- Toss the chicken wings in the teriyaki sauce until well coated.
- Place the wings on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes or until crispy and cooked through, flipping halfway.
- Remove from the oven and let them cool slightly.
- Garnish with sesame seeds and sliced green onions before serving.
how to serve Asian Teriyaki Chicken Wings
Serve hot on a plate or a tray. Add extra sesame seeds and green onions. Offer small bowls of extra sauce or soy for dipping. These wings go well with steamed rice or a simple salad.
how to store Asian Teriyaki Chicken Wings
Cool the wings to room temperature. Put them in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep them crisp.
tips to make Asian Teriyaki Chicken Wings
- Pat the wings dry before tossing in sauce so they crisp better.
- Use baking racks on the sheet so air flows under the wings.
- If you want them extra crispy, finish under the broiler for 1–2 minutes while watching.
- For a faster crisp, try the air fryer; see this air fryer chicken guide for timing tips.
variation (if any)
- Make it spicy: add 1 teaspoon chili garlic sauce or sriracha to the sauce.
- Make it sticky: double the erythritol and add the cornstarch slurry.
- Make it grilled: cook the wings on a hot grill and brush with sauce in the last 5 minutes.
FAQs
Q: Can I use drumettes instead of whole wings?
A: Yes. Drumettes work the same and cook in similar time.
Q: Can I marinate the wings ahead?
A: Yes. Marinate up to 4 hours in the fridge for more flavor.
Q: Is cornstarch needed?
A: No. Cornstarch only helps make the sauce thicker and stickier.
Q: Can I make this gluten-free?
A: Yes. Use tamari instead of regular soy sauce.
Q: How do I reheat without losing crisp?
A: Reheat in a 350°F oven for 8–10 minutes or in an air fryer for a few minutes.
Conclusion
For another take on teriyaki wings and more ideas, see Teriyaki Chicken Wings – Tasty Arbuz.
Print
Asian Teriyaki Chicken Wings
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Low-Carb
Description
These Asian Teriyaki Chicken Wings are sweet, savory, and perfectly crispy. A deliciously easy snack or main dish for any occasion.
Ingredients
- 2 lbs chicken wings
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon erythritol or other low-carb sweetener
- 1 teaspoon cornstarch (optional, for thickening)
- Sesame seeds and green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, and erythritol.
- If using cornstarch, mix it with a tablespoon of water to create a slurry and add it to the sauce for thickening.
- Toss the chicken wings in the teriyaki sauce until well coated.
- Place the wings on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes or until crispy and cooked through, flipping halfway.
- Remove from the oven and let them cool slightly.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
Pat the wings dry before tossing in sauce for better crispiness. For extra crispiness, finish under the broiler for 1-2 minutes while watching.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken wings, teriyaki, Asian cuisine, appetizer, low-carb