The wings are seasoned, baked in the oven, and then glazed with a flavorful teriyaki sauce. They make the perfect appetizer! This easy recipe combines two of my favorite foods - crispy baked chicken wings and flavorful teriyaki sauce. The combination of the fatty, crispy-skinned wings and the savory-sweet sauce is amazing. And since my entire family loves this dish, I make it often.
Ingredients
Recipe Card
Avocado oil spray: This neutral-tasting oil has a high smoke point, making it ideal for cooking. Chicken wings: I buy the packages labeled as “party wings,” which are already separated into flats and drumettes. To season the wings: Kosher salt, black pepper, and garlic powder. For the teriyaki sauce: Light soy sauce, dry white wine, cornstarch, honey, minced garlic, and minced ginger. For garnish: Sesame seeds. I use them just for garnish, so you can omit them if you don’t have them on hand.
Bake the wings until they are cooked through and crispy. When the wings are ready, quickly prepare the teriyaki sauce on the stove. It thickens into a beautiful glaze in just a few minutes. Transfer the wings to a serving plate, sprinkle them with sesame seeds, and serve.
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You can also freeze the leftovers for up to three months.
