Sesame Teriyaki Chicken Wings
Crispy chicken wings, garlic, sesame, and a glossy homemade teriyaki glaze make these Sesame Teriyaki Chicken Wings hit that sweet-savory lane without getting heavy. They’re built for wing night, game day, or any night where takeout sounds good but homemade sounds better.
Why This Recipe Works
• Crispy wings create the perfect texture for the sticky teriyaki glaze
• Homemade sauce delivers balanced sweet and savory flavor
• Sesame and garlic add depth and layered flavor
• The glaze coats the wings while still letting the crispy texture shine through
• Fresh aromatics brighten the rich sauce
• Perfect for game-day spreads, comfort food nights, and homemade takeout cravings
Flavor Notes
• Sweet savory teriyaki glaze with rich umami flavor
• Crispy skin balanced with sticky sauce texture
• Fresh garlic layered throughout the wings
• Sesame adds nutty depth and finish
• Homemade comfort-food flavor inspired by classic takeout wings
Serving Suggestions
Serve these Sesame Teriyaki Chicken Wings with fried rice, jasmine rice, noodles, edamame, fresh vegetables, or cold drinks for a full homemade takeout-style meal.
They also pair perfectly with sliders, tacos, game-day appetizers, and backyard comfort-food spreads.
Special Technique
Allowing the wings to crisp fully before glazing helps preserve texture while still coating every bite with flavor.
The teriyaki glaze is simmered separately to help deepen the sweet savory flavor and create the perfect sticky consistency before tossing with the wings.
Finishing the wings with sesame and fresh aromatics after glazing helps add freshness and texture contrast.
Storage + Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days.
For best texture, reheat in the oven or air fryer at 375°F until heated through and slightly crispy again.
Avoid microwaving if possible to help preserve the wing texture.
Frequently Asked Questions
Q: Can I make these wings in the air fryer?
A: Yes. Air fry at 380°F until crispy and fully cooked, flipping halfway through.
Q: Can I bake these wings instead of frying?
A: Absolutely. Bake on a wire rack at 425°F until crispy and cooked through.
Q: Can I make the teriyaki sauce ahead of time?
A: Yes. The sauce can be made ahead and gently reheated before tossing with the wings.
Q: How do I keep the wings crispy after glazing?
A: Toss the wings lightly right before serving instead of letting them sit too long in the sauce.
Q: What makes homemade teriyaki wings different from takeout wings?
A: Homemade wings allow better control over sweetness, garlic, sesame flavor, freshness, and overall crisp texture.
Sesame Teriyaki Chicken Wings
Ingredients
- 3 lbs chicken wings split into drums and flats
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 2 tsp baking powder
- 2 tbsp Lawry’s Seasoned Salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Sazon seasoning
- 1 tsp black pepper
- 1 tsp paprika
- Neutral frying oil
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tbsp teriyaki sauce
- 1 tbsp rice wine vinegar
- 1 tsp ginger paste
- 3 garlic cloves minced
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- Sesame seeds
- Green onion sliced
Equipment
- Large mixing bowls
- Deep fryer or heavy pot
- Wire rack
- Tongs
- Measuring cups and spoons
- Small saucepan
- Whisk
- Large wok or sauté pan
- – Paper towel lined tray
- Mixing spoon
Method
- Pat the chicken wings completely dry.
- Separate drums and flats if needed.
- In a large mixing bowl, combine flour, cornstarch, baking powder, Lawry’s Seasoned Salt, garlic powder, onion powder, Sazon seasoning, black pepper, and paprika.
- Whisk until evenly combined.
- Add the wings to the batter mixture and toss until fully coated.
- Shake off any excess coating.
- Allow the wings to rest for 5 to 10 minutes.
- Heat frying oil to 375 degrees.
- Prepare a wire rack or paper towel lined tray for draining.
- Fry the wings in batches for 8 to 10 minutes, turning occasionally.
- Cook until golden brown, crispy, and fully cooked.
- Transfer to a wire rack to drain.
- In a small saucepan over medium heat, combine soy sauce, brown sugar, honey, teriyaki sauce, rice wine vinegar, ginger paste, and garlic.
- Simmer for 3 to 4 minutes.
- In a small bowl, mix cornstarch and water.
- Whisk the mixture into the sauce.
- Cook until thickened and glossy.
- Remove from heat and stir in sesame oil.
- Transfer hot wings to a large bowl.
- Add the sauce gradually and toss until evenly coated.
- Top with sesame seeds and sliced green onion.
- Serve immediately.
