Sticky Sesame Teriyaki Chicken Wings

There’s something undeniably satisfying about biting into crispy, flavorful chicken wings. The Sticky Sesame Teriyaki Chicken Wings have become a staple at my gatherings, instantly elevating any occasion into a feast. I still remember the first time I made them; the aroma of the wings baking in the oven filled my kitchen, teasing my family with the promise of a delicious meal. As I tossed the wings in the sticky, sweet sauce, I couldn’t help but smile at how simple yet impressive they looked. These wings aren’t just food; they’re memories waiting to be made, bringing friends and family together over shared laughter and satisfied palates.

With the perfect balance of sweetness from honey and a hint of heat from chili sauce, this recipe is all about flavor. The crispy texture of the wings combined with the rich sauce creates an unforgettable experience that leaves everyone asking for seconds. Whether you’re hosting a game night, a family dinner, or simply treating yourself, the Sticky Sesame Teriyaki Chicken Wings are sure to be a hit. So, let’s dive into this deliciousness and discover how to whip up these delightful bites!

Shopping List for Sticky Sesame Teriyaki Chicken Wings

Gathering the right ingredients is key to making these wings shine. Each component plays a role in creating that irresistible flavor profile. The star of the dish, of course, is the chicken wings, which become crispy and succulent in the oven. Combined with the sweetness of honey and the depth of coconut aminos, you’ll find a perfect harmony of flavors that will have everyone coming back for more.

• 2 pounds chicken wings – These are your main ingredient, delivering the classic wing experience. You can use either whole wings or drumettes, depending on your preference.
• 1 teaspoon coarse sea salt – This important seasoning enhances the flavor of the wings, ensuring they’re well-seasoned.
• ½ teaspoon freshly ground black pepper – Just a hint of pepper rounds out the taste without overpowering the other flavors.
• 2 tablespoons melted coconut oil – This healthy fat helps in achieving that crispy texture while adding a subtle coconut flavor.
• 2 garlic cloves, minced – Fresh garlic adds aromatic depth to the sauce, making each bite more flavorful.
• 1 teaspoon grated fresh ginger – Ginger brings warmth and a hint of spice to the sauce, perfectly complementing the sweetness.
• ½ cup coconut aminos – This soy sauce alternative adds a rich umami flavor with a touch of sweetness.
• 3 tablespoons honey – The primary sweetener in the sauce, honey provides that sticky glaze that makes these wings irresistible.
• 1 tablespoon chili sauce or sriracha – This adds a kick of heat to balance the sweetness of the honey.
• 1 teaspoon sesame oil – A drizzle of sesame oil enhances the overall flavor, bringing a nutty richness that pairs perfectly with the wings.
• ½ teaspoon fish sauce – Adds depth and complexity to the sauce, elevating the flavor profile.
• ½ cup raw cashews, roughly chopped – These provide a crunchy topping that contrasts beautifully with the sticky wings.
• 2 tablespoons toasted sesame seeds – These tiny seeds add texture and a nutty flavor, making your wings look irresistible.
• 1 scallion, sliced for garnish – A fresh garnish that adds a pop of color and a burst of freshness to the dish.

How to Prepare Sticky Sesame Teriyaki Chicken Wings

Preparing these Sticky Sesame Teriyaki Chicken Wings is a breeze and a joy! The steps are straightforward, allowing you to focus on getting that perfect flavor. Let’s get started so you can enjoy the deliciousness in no time!

1. Preheat your oven to 400°F with the oven rack in the top position. This ensures you get that perfect crispy texture on your wings.
2. Line a baking sheet with foil and place a wire rack on top. This setup allows the fat to drip away from the wings, leading to extra crispiness.
3. Grab your wings! If you’re using whole wings, you’ll need to break them down. Using a sharp chef’s knife, slice through the joint between the tip and the wing, ensuring you’re cutting through the joint and not the bone.
4. Once separated, place the tips in a sealed bag for later use in bone broth. Next, cut between the wing and the drumette until the joint is exposed. Again, cut through the joint (not the bone) to split them apart. Repeat until all wings are prepared.
5. Place the wings and drumettes in a large bowl. Sprinkle with salt and pepper, then toss with your hands to ensure even seasoning.
6. Arrange the seasoned wings in a single layer on the wire rack and bake for 50 minutes or until they look crispy and golden brown. Rotate the tray at the halfway point to ensure they cook evenly.
7. While the wings are baking, prepare the sauce. Heat the coconut oil in a large saucepan over medium heat. Add the minced ginger and garlic, and cook until fragrant, about a minute.
8. Measure out the remaining sauce ingredients: coconut aminos, honey, chili sauce, sesame oil, and fish sauce. Pour them into the pot, decrease the heat to medium-low, and bring to a simmer. Let the sauce reduce, whisking occasionally to prevent burning.
9. Once the sauce has reduced by about one third, pouring it into a large mixing bowl. This sticky mixture will envelop your wings perfectly!
10. While the sauce bubbles away, toast the cashews in a frying pan over medium heat, tossing them for about 10 minutes or until golden brown.
11. When the wings are crispy, remove them from the oven. Prepare your garnishes, such as sliced scallions and toasted sesame seeds.
12. Toss the wings in the large bowl with the sticky sauce. Mix well to ensure every wing is coated in that delicious glaze.
13. Finally, place the wings on a serving platter and sprinkle with the sesame seeds, scallions, and cashews. Serve hot and enjoy!

Variations to Try

If you’re looking to mix things up, here are some variations to take your Sticky Sesame Teriyaki Chicken Wings to the next level. Get creative and enjoy the process!

• Different Sauces: While the teriyaki glaze is delicious, you can try a spicy buffalo sauce for a kick. Just toss the wings in your favorite sauce after baking.
• Different Proteins: Substitute the chicken wings with tofu for a plant-based version. Simply cube the tofu, coat it in the sauce, and bake until crispy.
• Grilled Option: Instead of baking, grill the wings for a smoky flavor. Just marinate them in the sauce, and grill until they’re cooked through.
• Asian Slaw: Serve the wings with a side of crunchy Asian slaw for a refreshing contrast. The cool slaw pairs beautifully with the sticky wings.
• Make it Spicy: Add more chili sauce or fresh chopped chili peppers to the sauce for an extra kick.
• Sweet and Sour Twist: Add pineapple juice to the sauce for a sweet and tangy flavor that will surprise your guests!

Great Combinations for Sticky Sesame Teriyaki Chicken Wings

When it comes to serving your Sticky Sesame Teriyaki Chicken Wings, the possibilities are endless! Here are some fantastic pairings and occasions that will make your meal unforgettable:

• Serve with Rice: These wings go wonderfully with steamed white or brown rice. The rice absorbs the sticky sauce, creating a mouthwatering experience.
• Perfect for Game Day: Bring these wings out during the big game! They’re finger-lickin’ good and perfect for sharing with friends.
• Accompany with Dipping Sauces: Offer a variety of dipping sauces like ranch or blue cheese for an added layer of flavor.
• Ideal for Parties: They make a fantastic appetizer at parties, attracting everyone with their aroma and flavor.
• Great for Special Occasions: These wings are perfect for holiday gatherings, birthdays, or special family dinners.
• Leftover Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for that fresh crispiness!
• Seasonal Pairings: In summer, serve with a fresh salad; in winter, they pair well with hearty sides like roasted vegetables.

FAQ

Conclusion

The Sticky Sesame Teriyaki Chicken Wings are truly a standout dish, bringing a delightful combination of flavors and textures that everyone will love. Not only are they easy to prepare, but they also make any gathering feel special. I encourage you to try this recipe and enjoy the satisfaction of serving something that will impress your guests. Trust me, once you whip these up, they’ll become a regular feature in your culinary repertoire!

Sticky Sesame Teriyaki Chicken Wings

Craving something crispy and flavorful? The Sticky Sesame Teriyaki Chicken Wings is the answer! These tender wings are baked until crispy and tossed in a sweet and savory sauce that will have you coming back for seconds. Perfect for game days or family gatherings, they promise to be a hit at your table!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 350 kcal

Equipment

• Baking Sheet
• Grater
• Skillet
• Oven
• Whisk
• Frying Pan
• Mixing Bowl
• Saucepan
• Chef's Knife

Ingredients

  

• 2 pounds chicken wings or drumettes or 3 pounds whole chicken wings
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons melted coconut oil or fat of choice
• 2 cloves garlic minced
• 1 teaspoon grated fresh ginger
• ½ cup coconut aminos
• 3 tablespoons honey
• 1 tablespoon chili sauce or sriracha
• 1 teaspoon sesame oil
• ½ teaspoon fish sauce
• ½ cup raw cashews roughly chopped
• 2 tablespoons toasted sesame seeds
• 1 scallion sliced for garnish

Instructions

 

• Preheat your oven to 400°F with the oven rack in the top position. Line a baking sheet with foil and place a wire rack on top.
• Grab your wings! If you have whole wings, break them down following these instructions: Using a sharp chef’s knife, slice through the joint between the tip and the wing. If you make sure you’re cutting through the joint and not the bone, the knife will slide through pretty easily. Place the tips in a sealed bag or container in the freezer for bone broth.
• Next, use the tip of your knife to cut between the wing and the drumette until the joint is exposed. Again, cut through the joint (not the bone) to split these two sections apart. If you hit the bone, re-position your knife. Repeat until done.
• Place the wings and drumettes in a large bowl, and sprinkle with salt and pepper. Toss the wings with your hands to ensure even seasoning.
• Place the seasoned wings and drumettes in a single layer on the wire rack, and bake for 50 minutes or until crispy. My oven has some hot spots, so I like to rotate the tray at the halfway point (~20 minutes).
• While the chicken is cooking, make the sauce. Heat the coconut oil in a large sauce pan over medium heat. Add the minced ginger and garlic to the pot and cook until fragrant, about a minute.
• Measure out the rest of the sauce ingredients (coconut aminos, honey, chili sauce/sriracha, sesame oil, and fish sauce) and pour them into the pot. Decrease the heat to medium-low and bring to a simmer. Let the sauce reduce, whisking every so often to prevent burning.
• When the sauce has reduced by about one third and coats the back of a spoon, pour the sauce into a large mixing bowl.
• While the sauce is bubbling away, toast the cashews in a frying pan over medium heat. Toss them in the hot pan for about 10 minutes, or until golden brown.
• Check on your chicken, and take them out of the oven when they’re crispy. Prepare your garnishes (sliced scallions & toasted sesame seeds).
• Toss the wings in the large bowl with the sticky sauce and mix well.
• Place the wings on a serving platter and sprinkle on the sesame seeds, scallions, and cashews. Dig in!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the cooked wings for up to 2 months. Just reheat in the oven.
• Pairing: Serve these wings with steamed rice and your favorite dipping sauces for a delightful meal.
• Garnishing: Consider adding chopped cilantro or chili flakes for additional flavor before serving.
• Meal Prep: These wings are great for meal prep; just store them in portioned containers for easy lunches.

Keyword Easy Chicken Appetizers, Sesame Wings, Sticky Chicken Wings, Teriyaki Chicken Wings

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.