The simple homemade sauce makes these Teriyaki Chicken Wings amazing! Saucy and sticky, just the way wings should be. Finger licking good!
Everything you need to make these wings is easy to find, and if you keep a well-stocked pantry, you may already have most of them laying around. The only thing I had to add to my pantry was the Gochujang paste. It is a spicy paste used in Korean cooking, made from red chili peppers, fermented soybeans, rice, and salt.
It adds just a little bit of spice and a great depth of flavor.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
They key to getting these wings crispy is getting them thawed and dry. Pat them with a paper towel and then season them with olive oil, salt, and pepper before baking. Then for easy clean up, place them on a foil lined, and greased baking sheet.
My other secret to cripsy wings, is draining off the excess liquid that will accumulate on the pan as the wings cook. Just drain it off into the sink, then keep cooking the wings. I even sometimes turn on the broiler and cook them under it for a little bit to really crisp them up if needed.
Then make the sauce while the wings are baking and toss them in it as soon as they come out of the oven. Tossing them in the sauce while the wings are hot makes it stick to them.
Notes & Tips
The key to crispy wings without using a deep fryer is fully thawing them and drying them off before baking. This will let the chickens' natural fats crisp the skin, with a little help from tossing them in some olive oil and salt.
The other key is, that the wings will release some water as they cook, draining that off halfway through baking will allow the wings to crisp instead of just steaming in their own liquid.
Making your own sauce means that you get to control the flavor. If you like it a little more spicy add more Gochujang, and sweeter add a tablespoon or two more brown sugar. I like mild heat so the recipe has a light spice.
If you need to keep this recipe gluten-free, use Tamari which is just like soy sauce but is gluten-free.
If you can't get your hands on Gochujang you could use sriracha. It will still bring the heat to these wings.
The brown sugar can be replaced with coconut sugar for a lower glycemic impact on the sauce.
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