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–+ servings
Homemade sesame teriyaki chicken wings topped with green onions and sesame seeds served with celery and carrots.
Reynaldo’s Cocina 📍

Sesame Teriyaki Chicken Wings

Crispy chicken wings tossed in a sweet and savory teriyaki glaze, then finished with sesame seeds and green onions.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 3 lbs chicken wings split into drums and flats
Wing Batter
  • 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
For Frying
  • Neutral frying oil
Sesame Teriyaki Sauce
  • 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
Finish
  • 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

  1. Pat the chicken wings completely dry.
  2. Separate drums and flats if needed.
  3. In a large mixing bowl, combine flour, cornstarch, baking powder, Lawry's Seasoned Salt, garlic powder, onion powder, Sazon seasoning, black pepper, and paprika.
  4. Whisk until evenly combined.
  5. Add the wings to the batter mixture and toss until fully coated.
  6. Shake off any excess coating.
  7. Allow the wings to rest for 5 to 10 minutes.
  8. Heat frying oil to 375 degrees.
  9. Prepare a wire rack or paper towel lined tray for draining.
  10. Fry the wings in batches for 8 to 10 minutes, turning occasionally.
  11. Cook until golden brown, crispy, and fully cooked.
  12. Transfer to a wire rack to drain.
  13. In a small saucepan over medium heat, combine soy sauce, brown sugar, honey, teriyaki sauce, rice wine vinegar, ginger paste, and garlic.
  14. Simmer for 3 to 4 minutes.
  15. In a small bowl, mix cornstarch and water.
  16. Whisk the mixture into the sauce.
  17. Cook until thickened and glossy.
  18. Remove from heat and stir in sesame oil.
  19. Transfer hot wings to a large bowl.
  20. Add the sauce gradually and toss until evenly coated.
  21. Top with sesame seeds and sliced green onion.
  22. Serve immediately.

Notes

• Cornstarch creates crisp texture while flour provides structure.
• Baking powder helps develop a lighter crisp exterior and subtle blistering.
• Allow battered wings to rest briefly before frying for better coating adhesion.
• Toss wings with sauce while hot for the best coverage.
• Add sauce gradually instead of all at once to help preserve crispness.
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