Crispy baked chicken wings coated in a sweet and savory teriyaki sesame sauce are pure comfort food at its best. There is something about the crispiness of the skin paired with the rich, sticky sauce that feels like a big, warm hug on a plate. I believe this recipe makes the perfect snack or meal for family gatherings or chilly evenings when you want something filling yet easy to prepare. As someone who enjoys food that brings people together, these wings hit all the right notes.
The star of this dish is the 3 pounds of chicken wings, naturally. They get a light dusting of baking powder and kosher salt which helps achieve that crispy skin you find in your favorite fried wings, but without the mess or extra oil. The wings are then tossed in a homemade teriyaki sauce made from soy sauce, pure maple syrup, rice vinegar, minced garlic, and sesame oil. These ingredients blend to create a complex flavor profile—salty, sweet, tangy, and slightly nutty from the sesame oil and sesame seeds used as garnish. A sprinkle of green onions brightens the dish with a fresh crunch.
The method is easy to follow and perfect for cooks of all skill levels. First, you prep the wings with baking powder and salt, then arrange them on a wire rack over a baking sheet for even crisping. Next, you bake the wings in a hot 425°F oven until golden and crisp. While the wings bake, you whisk together the sauce ingredients and simmer until thickened. Then, simply toss the hot wings in the sauce before finishing with sesame seeds and green onions to garnish. If you have leftovers, they store well in the fridge for up to three days and reheat beautifully in the oven.
This recipe is perfect for so many settings—whether you want a crowd-pleaser for a potluck, a casual game day snack, or a delicious dinner on a cozy night in. The ease of baking and the bold flavors make it a recipe you’ll turn to again and again.
Why You’ll Love This Crispy Baked Chicken Wing Teriyaki Sesame
- Easy to make with simple steps and no deep frying.
- Uses everyday ingredients that you likely already have.
- The baking powder trick produces crispy, restaurant-style wings.
- The teriyaki sauce balances sweet, salty, and tangy flavors beautifully.
- Great for leftovers and reheats without losing its crispness.
Chicken Wings Tips
Selecting the best chicken wings is key to this recipe turning out perfectly. Look for fresh or thoroughly thawed wings that have a good balance of meat and skin. The skin is what crisps up the best, so avoid wings that look pale or dry. If you can find “party wings”, which are smaller and more tender, that works well too. Before baking, pat the wings dry with paper towels to remove extra moisture. This will help the baking powder work effectively to make the skin crispy without drying out the meat. Remember, the wings should cook until the internal temperature reaches 165°F to ensure they are safe and juicy.
Options for Substitutions
- Swap soy sauce for tamari or coconut aminos to make the sauce gluten-free.
- Use honey or brown sugar instead of pure maple syrup for a slightly different sweetness.
- Replace rice vinegar with apple cider vinegar for a gentler tang.
- Swap chicken wings for drumsticks or boneless chicken thighs if preferred.
- Use olive oil instead of sesame oil, though the flavor will be less nutty.
- Garnish with chopped cilantro or chopped peanuts instead of sesame seeds and green onion for variety.
Watch Out for These Mistakes
One common mistake is not drying the wings fully before tossing with baking powder and salt. Any moisture can prevent the wings from crisping properly. Make sure to pat them dry well before you start. Another pitfall is overcrowding the wings on the baking rack. They need space so that hot air circulates around each wing. Overcrowding can cause soggy spots where the skin won’t crisp. Also, keep the oven temperature steady at 425°F. Cooking at a lower heat might dry out the wings, while higher heat can burn the sauce or skin.
When making the sauce, don’t rush by skipping the simmering step as it helps the sauce thicken and intensify in flavor. Tossing the wings in the sauce while they are still hot is important for the sauce to cling nicely. However, toss just before serving to keep some of the crispiness intact. Lastly, when reheating leftovers, avoid the microwave if possible. The microwave will make the wings soggy. Instead, reheat in a 400°F oven for about 10 minutes to refresh the crisp texture.
What to Serve With Crispy Baked Chicken Wing Teriyaki Sesame?
This recipe pairs wonderfully with fresh or simple sides that balance the bold flavors. Consider serving steamed white or jasmine rice to soak up any extra sauce. A crisp cucumber salad or coleslaw provides a cool contrast to the warm wings. Roasted or steamed vegetables like broccoli, green beans, or snap peas add a nutritious crunch. For something heartier, sweet potato fries or garlic mashed potatoes make excellent comforting sides.
Storage Instructions
Store your leftover wings in an airtight container in the refrigerator for up to 3 days. They keep their best flavor and texture within this time. For longer storage, freeze the wings in a single layer on a tray first, then transfer to a freezer-safe bag or container. Frozen wings last about 2 months without significant loss of flavor.
To reheat, avoid the microwave if you want to keep the crispiness. Instead, place wings on a baking sheet and warm them in a 400°F oven for 10 minutes until heated through and crispy again. If pressed for time, you can reheat on the stovetop in a skillet over medium heat, turning frequently.
Recipe Info
Preparation Time: About 10 minutes to prepare wings and sauce
Cooking Time: 40 to 45 minutes baking plus 5 minutes simmering sauce
Total Time: Approximately 55 minutes
Level of Difficulty: Easy
Servings: About 6 to 8 servings based on 3 pounds of chicken wings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 2200-2500 kcal
Protein: 180-200 grams
Fat: 150-170 grams
Carbohydrates: 80-90 grams
Ingredients
- 3 lbs chicken wings
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/3 cup soy sauce
- 1/4 cup pure maple syrup
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- Sesame seeds, for garnish
- Green onion, for garnish
Step-by-Step Instructions
Step 1: Prep the Wings
Start by patting the 3 pounds of chicken wings dry with paper towels to remove excess moisture. In a large bowl, toss the wings with 1 tablespoon baking powder and 1 teaspoon kosher salt until coated evenly. Arrange the wings in a single layer on a wire rack set over a baking sheet. This setup helps air circulate and crisps the wings during baking.
Step 2: Bake the Wings
Preheat your oven to 425°F. Place the baking sheet with the wings on the middle rack and bake for 40 to 45 minutes. Halfway through cooking, flip the wings to help them brown evenly. The wings are done when the skin is crispy and the internal temperature reaches at least 165°F.
Step 3: Make the Teriyaki Sauce
While the wings bake, prepare the sauce. In a small saucepan, whisk together 1/3 cup soy sauce, 1/4 cup pure maple syrup, 2 tablespoons rice vinegar, 3 cloves minced garlic, and 1 tablespoon sesame oil. Bring the mixture to a simmer over medium heat and cook gently for about 5 minutes until it thickens slightly. Stir occasionally to prevent burning.
Step 4: Toss Wings in Sauce
Once the wings come out of the oven, transfer them immediately into a large bowl. Pour the warm teriyaki sauce over the wings and toss gently to coat each wing evenly. The heat from the wings allows the sauce to cling and become beautifully sticky.
Step 5: Serve with Garnish
Plate the wings and sprinkle with sesame seeds and finely chopped green onion for a burst of color and texture. Serve right away for the best taste and crispness.
Conclusion
This crispy baked chicken wing recipe with teriyaki sesame sauce offers a delicious, easy-to-make dish that your family and friends will love. It brings together a wonderful mix of crispy skin and flavorful sauce without deep frying. Whether for a casual night at home or a special gathering, these wings are sure to delight. I encourage you to try this recipe yourself, share your feedback, and explore other easy chicken wing recipes on the blog for more tasty inspiration. Happy cooking!
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Crispy Baked Chicken Wing Teriyaki Sesame
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
- Diet: Paleo
Description
Crispy baked chicken wings coated in a sweet and savory teriyaki sesame sauce—a perfect snack or meal that is easy to prepare and packed with flavor.
Ingredients
- 3 lbs chicken wings
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/3 cup soy sauce
- 1/4 cup pure maple syrup
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- Sesame seeds, for garnish
- Green onion, for garnish
Instructions
- Prep the wings by patting 3 pounds of chicken wings dry with paper towels. Toss with 1 tablespoon baking powder and 1 teaspoon kosher salt until coated evenly, then arrange on a wire rack over a baking sheet.
- Bake the wings in a preheated oven at 425°F for 40 to 45 minutes, flipping halfway through until the skin is crispy and internal temperature reaches 165°F.
- Make the teriyaki sauce by whisking together 1/3 cup soy sauce, 1/4 cup pure maple syrup, 2 tablespoons rice vinegar, minced garlic, and 1 tablespoon sesame oil in a saucepan. Simmer for about 5 minutes until thickened.
- Toss the baked wings in a large bowl with the warm teriyaki sauce to coat evenly.
- Serve garnished with sesame seeds and finely chopped green onion, best enjoyed immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven to keep them crispy.
Nutrition
- Serving Size: 2-3 wings
- Calories: 2200
- Sugar: 25g
- Sodium: 4000mg
- Fat: 150g
- Saturated Fat: 20g
- Unsaturated Fat: 100g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 180g
- Cholesterol: 300mg
