Crispy Teriyaki Chicken Wings coated in a sweet, savory glaze—perfect for snacking, parties, or a quick dinner with bold, balanced flavor!
I catered an event for a good friend a while ago and made some Teriyaki Wings and someone gave me a compliment saying “these are some of the best wings I’ve ever had”. Even went to the extent of going to a wing spot the next day to fill that wing craving these gave him. But couldn’t replicate that delicious flavor. Which brings me to think, Teriyaki Chicken Wings are one of the most slept on and underrated wing flavors there are. This Teriyaki Chicken recipe will show you exactly why they belong with the top tier flavors. So, let’s get into it!
Ingredients You’ll Need:
- Chicken Wings: Party wings work best for this recipe. You can elect to use whole wings and cut them into drums and wings. Or using whole wings as a whole work as well. Completely your preference.
- Corn Starch and Flour: To create the perfect crispy and crunchy coating, use a combination of both Corn Starch and All Purpose Flour. Creating a light yet crunchy wing without being overly battered.
- Seasonings: I created a seasoning blend that consist of, Nature’s Seasoning, Smoked Paprika, Garlic Pepper and Italian Seasoning. With Nature’s Seasoning being an all purpose seasoning, I don’t have to add any extra salt or pepper to the wings, but try to cover other flavor profiles. Which is why I went with the other seasonings.
- Teriyaki Sauce: This sauce is a combination of: Sweet Baby Rays Sweet Teriyaki, Lemon Juice, Soy Sauce and Salted Butter. You can choose to create your own teriyaki sauce. I find it that this way is a lot simpler and comes out just as flavorful.
- Garnish: The garnish is simple, I like to use Tri-Color Sesame Seeds and chopped Green Onions. The sesame seeds add a great aesthetic, complimenting the teriyaki style and green onions providing a pop of color, bringing the dish alive and perfect for pictures.
Teriyaki Chicken Recipe:
Fill a Dutch oven about halfway with oil and begin heating it to a steady temperature of 325°F. This will ensure the wings fry evenly and achieve the perfect crispiness.
In a large mixing bowl, generously season the chicken wings with a blend of Nature’s Seasoning, Garlic Butter Seasoning, Lemon Pepper, Smoked Paprika, and Italian Seasoning for a well-balanced, flavorful coating.
Drizzle a bit of oil over the wings to help the seasonings adhere, then mix thoroughly until evenly coated. Next, sprinkle in a combination of corn starch and flour, mixing again to create a light, crispy texture when fried. Set the wings aside to allow the flavors to meld.
Once the oil has reached the desired temperature, carefully fry the wings in small batches of about 5-10 pieces at a time.
Cook them until they float to the surface and develop a golden-brown, crispy exterior.
Transfer the fried wings to a wire rack to drain excess oil. Repeat this process until all the wings are cooked to perfection.
Meanwhile, in a small saucepan over medium-low heat, melt butter until fully liquefied. Stir in freshly squeezed lemon juice, soy sauce, and teriyaki sauce, blending well to create a rich, tangy glaze. Taste the sauce and make any necessary adjustments to suit your preference.
Place the freshly fried wings into a large bowl, then pour the warm teriyaki sauce over them. Toss the wings thoroughly until they are completely coated in the flavorful sauce.
Arrange the wings on a serving plate and garnish with a sprinkle of tri-color sesame seeds and freshly chopped green onions for a pop of color and extra flavor. Serve immediately and enjoy!
Other Appetizer Recipes:
- Rotel Dip: This Rotel Dip is the ultimate party favorite, perfect for gatherings, game days, and celebrations!
- Hot Honey Chicken Wings: These Hot Honey Chicken Wings are crispy, flavorful, and perfectly coated in a sweet and spicy glaze.
- Chicken Fajita Nachos: Take your nacho night to the next level with these delicious Loaded Chicken Fajita Nachos, packed with tons of flavor.
- Spinach Dip: Get ready for your next game day or get together with this creamy, delicious and Easy Spinach Dip.
Teriyaki Chicken Wings
Equipment
- Dutch Oven
- Slotted Spoon
- Wired Rack
- 2 Large Mixing Bowl
- Medium Saucepan
Ingredients
- 4 Lb Chicken Wings
- 5 Tbsp Corn Starch
- 4 Tbsp Flour
- Olive Oil Drizzle
- 1 Tbsp Nature's Seasoning
- 1 Tbsp Smoked Paprika
- ½ Tbsp Garlic Pepper
- 1 Tbsp Italian Seasoning
- 1 ½ Cup Sweet Teriyaki Sauce
- 5 Tbsp Lemon Juice
- 4 Tbsp Butter
- 1 Tbsp Soy Sauce
- Green Onions Garnish
- Tri-Color Sesame Seeds Garnish
Instructions
- Fill Dutch Oven halfway full, preheat oil to 325.
- In a large bowl, season wings with Nature’s Seasoning, Garlic Butter Seasoning, Lemon Pepper, Smoked Paprika, and Italian Seasoning. Drizzle with oil and mix well. Sprinkle with corn starch and flour, mix well and set aside.
- Fry wings in batches of 5-10 until they float and are golden brown and crispy. Place on a wired rack, repeat process until all wings are done.
- In a saucepan on medium low heat, melt butter, then add lemon juice, soy sauce and teriyaki sauce. Taste and adjust to your preference.
- Place wings in a large bowl, pour over teriyaki sauce, give them a toss until all wings are coated.
- Plate, garnish with trim-color sesame seeds and chopped green onions and ENJOY!
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