Sticky Teriyaki Chicken Wings

Sticky teriyaki chicken wings with sesame seeds.


These sticky teriyaki hen wings are oven baked or fried till golden brown then tossed with a sticky & candy teriyaki hen wing sauce!


Sticky teriyaki wings on a white plate.

These sticky teriyaki hen wings are completely cooked till crispy and golden brown then glazed with a sticky, candy teriyaki sauce that is finger licking good!

I’ve included directions for the right way to each oven bake and deep fry these sticky Asian wings. Both strategies produce crispy pores and skin that is completely rendered and golden brown.

See my put up for Crispy Baked Chicken Wings for extra info.

Serve these teriyaki wings for sport day, at a celebration, or as an appetizer! You may even make a meal out of it. Check out my recipe for Korean fried hen for extra concepts!

How to make sticky teriyaki hen wings

  1. Pat dry the hen wings then toss with sea salt and aluminum free baking powder. Be cautious to not use baking soda. The baking powder helps the wings flip a golden brown coloration when cooked.
  2. To bake the wings: Line the hen wings on a wire rack positioned on prime of a baking sheet. Bake at 425 levels F for 45 to 50 minutes, flipping midway via.
  3. To fry the wings: Pour 3 inches of oil in a deep pot and warmth to 350°F. Add wings in a single layer with out crowding and fry for 8 to 10 minutes. Work in batches.
  4. The inside temperature needs to be 165 levels F for totally cooked wings. Check the thickest a part of the wing, avoiding the bone.