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Teriyaki Chicken Wings

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.
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Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course Appetizer, Snack
Servings 6
Calories 415 kcal


To prepare the chicken wings

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


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.


Calories: 415kcalCarbohydrates: 32gProtein: 27gFat: 20gSaturated Fat: 6gTrans Fat: 1gCholesterol: 94mgSodium: 3427mgFiber: 1gSugar: 25g
Keyword chicken recipes, chicken wings
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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