Easy Teriyaki Chicken Wings
These crispy and easy-to-make teriyaki chicken wings are mouthwatering. Seasoned and baked to perfection and coated with our spicy teriyaki sauce created with our secret ingredient. A tasty snack and a party favorite.
Most snacks are usually versatile. They can be served at lunchtime and even paired with another dish as dinnertime. This chicken wings recipe does both. Now that’s one way to eat food you like and enjoy. It is what we may want to call a budget-friendly meal.
Why are wings so popular?
I ask myself the same question all the time. It does not matter how the wings are cooked, and they are still considered favorites appetizers at many restaurants. Let’s not forget home-cooked meals. Friday night pizza cannot be without wings. They are perfect for any occasion.
Could be messy at time, but who’s complaining? Not only chicken wings are easy to prepare, but they also don’t require much preparation. Take, for example, my Cajun Chicken Wings. They are seasoning with Noubess Cajun Seasoning and baked in the oven. Simple! You only need a dipping, but that’s optional.
Chicken wings are a favorite meal because they are easy to cook, easy to serve, and are one of the best finger foods you can serve at a party. Let’s not forget that they are also a great source of protein.
About this Teriyaki Chicken Wings Recipe
Purchasing a teriyaki sauce is an easy method. Adding Noubess Hot and Spicy Sauce is even better. I will provide you with 2 methods, and you can choose the best one that fits your needs.
Homemade teriyaki sauce is not difficult to make. Most recipes include soy sauce which contains tons of sodium. I prefer using coconut aminos liquid instead. It contains less sodium, and you can barely notice the difference in taste.
Store-bought teriyaki sauce is a great option. As long as you have a brand of choice, there’s no need to worry about messing up the recipe. You may want to re-read the Nutritionals again to ensure that you know the ingredients you are ingesting.
If I am using a store-bought version of teriyaki sauce, I usually go for organic. There has indeed been some confusion with organic food labeling, but don’t get discouraged. Research the brand you are interested in and make a wise decision.
By the way, many organic sauces are less darker than non-organic sauces. Should we worry about that? Ummm! Not sure. We know food coloring is used in many foods. So let’s be vigilant and always read the nutritionals.
Brine or no brine
Brine, in general, is a great way to increase the moisture in poultry. For this recipe, I prepare a simple brine of water and lemon juice. I place the chicken wings in a large bowl, fill it up with enough water to cover the wings, and pour between 1/3 – 1/4 cup of lemon juice. I use this brine recipe.
How to make baked teriyaki chicken wings
First, let’s go through the steps for making the sauces.
Store-bought:
- Place the mixture into a bowl and whisk in your favorite Noubess hot and spicy sauce or seasonings. Make sure that all the ingredients are well blended.
- You can either use the sauce the way it is, a bit watering, or you can make it thicker. To make the sauce thicker, pour the mixture into a saucepan and let it boil for a few minutes. Remove the sauce from the stove when it has reached the thickness texture you want. Be sure not to make it too thick, and otherwise, when it cools off, the sauce won’t be pourable. You will then have to add water, and the sauce will be almost flavorless.
How to make Homemade Teriyaki Sauce
- While the chicken wings are cooking, add 1 cup water, coconut aminos, brown sugar, honey, garlic powder, and ginger powder in a saucepan over medium heat. Let mixture come to a boil and whisking frequently.
- While the sauce comes to a boil, mix the remaining water (about ¼) with the tapioca starch (or cornstarch) to a small bowl, then whisking until it is dissolved.
- Pour the starch mixture into the saucepan, and bring the sauce back to a boil, whisking frequently. Cook for 1-2 minutes or until desired thickness is reached. To ensure the best results, the sauce should easily coat the back of a spoon.
- Remove the teriyaki sauce from heat and let cool slightly for about 5-7 minutes.
Preparing the chicken
- Once chicken wings are baked and golden browned, please place them in a large bowl and pour 3/4 cup of the prepared teriyaki sauce on top. Use a pair of kitchen tongs to toss the chicken wings until they are coated with the sauce.
- Serve teriyaki chicken wings immediately alone or garnish with green onion and sesame seeds.
Notes and Tips
- The best oven temperature for the ultimate crispiness for chicken wings is 400 degrees F for 40-45 minutes. You can choose to bake the chicken wings at 375 degrees F for 50-55 minutes or 350 degrees F for 55-60 minutes.
- I use tapioca starch instead of cornstarch because it is a healthier option for me.
- Always read the nutrition facts when buying store-bought sauces and every item. This should be a general rule when shopping.
- You can choose to brine the wings or not to brine. I prefer using a lemon brine for more flavor and to remove the chicken smell. (just a Caribbean thing 🙂 )
Teriyaki Chicken Wings
Ingredients
To prepare the chicken wings
- 3 lb chicken wings
- 1 tbsp baking powder
- 1 tsp Himalayan salt or sea salt
- 1 tbsp Noubess Poultry Seasoning – Salt-free
To prepare the Homemade Teriyaki Sauce
- 1 1/4 cup water divided
- 1/4 cup coconut aminos or soy sauce
- 1/4 cup light brown sugar packed
- 2 tbsp honey
- 1/4 tsp garlic powder
- 1/2 tsp ginger powder
- 2 tbsp tapioca starch or flour you can substitute it for cornstarch
- ½ tsp Noubess Hot and Spicy Mango Sauce optional
To prepare your store-bought teriyaki sauce
- 1 – 14 ounce bottle Organic Teriyaki Sauce
- ½ tsp Noubess Hot and Spicy Mango Sauce
Instructions
For the Chicken Wings
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place an oven-safe wire baking rack inside. Set the pan aside.
- Clean the chicken wings first your preferred way. Prepare your brine by mixing water and lemon juice.
- Place the chicken in the brine and let brine for at least 30 minutes and no more than 1 hour.
- Pat chicken wings dry with paper towels, then transfer chicken wings to a large bowl.
- Add baking powder, Noubess Poultry Seasoning, and salt to the bowl. Toss the chicken wings to coat.
- Arrange chicken wings on a rack in a prepared baking sheet. Leave enough space that they don’t touch each other. This will ensure proper browning and avoid sticking.
- Bake the chicken wings for 40-45 minutes or until the wings are golden brown.
- Remove from the oven and set aside.
For the Homemade Teriyaki Sauce
- While the chicken wings are cooking, add 1 cup water, coconut aminos, brown sugar, honey, garlic powder, and ginger powder in a saucepan over medium heat. Let mixture come to a boil, and whisking frequently.
- While the sauce comes to a boil, mix the remaining water (about ¼) with the tapioca starch (or cornstarch) to a small bowl, then whisking until it is dissolved.
- Pour the starch mixture into the saucepan, and bring the sauce back to a boil, whisking frequently. Cook for 1-2 minutes or until desired thickness is reached. To ensure the best results, the sauce should easily coat the back of a spoon.
- Remove the teriyaki sauce from heat and let cool slightly for about 5-7 minutes.
For the Store-Bought Teriyaki Sauce
- Place the mixture into a bowl and whisk in your favorite Noubess hot and spicy sauce or seasonings. Make sure that all the ingredients are well blended.
- You can either use the sauce the way it is, a bit watering or you can make it thicker. To make the sauce thicker, pour the mixture into a saucepan and let it boil for a few minutes. Remove the sauce from the stove when it has reached the thickness texture you want. Be sure not to make it too thick, otherwise, when it cools off, the sauce won’t be pourable. You will then have to add water and the sauce will be almost flavorless.
Putting everything together
- Once chicken wings are baked and golden browned, place them in a large bowl and pour 3/4 cup of the prepared teriyaki sauce on top. Use a pair of kitchen tongs to toss the chicken wings until they are coated with the sauce.
- Serve teriyaki chicken wings immediately alone or garnish with green onion and sesame seeds.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
