Sticky Sesame Teriyaki Chicken Wings

There’s nothing quite like the feeling of biting into a perfectly cooked wing, especially when it’s drizzled with an irresistible sticky sauce. That’s why I absolutely love making Sticky Sesame Teriyaki Chicken Wings for gatherings, special occasions, or just a cozy night in. I remember the first time I made these wings; the anticipation was palpable as I prepared the marinade, and the aroma that filled my kitchen was simply intoxicating. Every bite is a delightful combination of sweet and savory, making it hard to stop at just one!

What to Gather for Sticky Sesame Teriyaki Chicken Wings

Gathering the right ingredients is key to ensuring your wings are bursting with flavor. The magic lies in the balance between the sweet and savory elements, particularly the honey and coconut aminos. Each ingredient plays a pivotal role in achieving that perfect taste.

• 2 pounds chicken wings – The star of the dish; you can use wings or drumettes based on your preference.
• 1 teaspoon coarse sea salt – Enhances the flavors of the chicken.
• ½ teaspoon freshly ground black pepper – Adds a subtle heat.
• 2 tablespoons melted coconut oil – Helps with cooking and adds a slight sweetness.
• 2 garlic cloves, minced – Infuses a lovely aroma and depth of flavor.
• 1 teaspoon grated fresh ginger – Brightens the dish with its zesty flavor.
• ½ cup coconut aminos – A soy sauce alternative that’s naturally sweet.
• 3 tablespoons honey – Adds the perfect sweetness and stickiness.
• 1 tablespoon chili sauce or sriracha – For those who like a kick of heat!
• 1 teaspoon sesame oil – Imparts a nutty flavor.
• ½ teaspoon fish sauce – A little goes a long way in boosting umami flavors.
• ½ cup raw cashews, roughly chopped – Adds crunch and nuttiness.
• 2 tablespoons toasted sesame seeds – For garnishing, they add a distinctive taste and look.
• 1 scallion, sliced for garnish – Brightens the dish with color and flavor.

How to Prepare Sticky Sesame Teriyaki Chicken Wings

Ready to create some mouthwatering Sticky Sesame Teriyaki Chicken Wings? This process is straightforward, and you’ll be rewarded with crispy, flavorful wings that are sure to impress!

1. Preheat your oven to 400°F with the oven rack in the top position. This ensures even cooking and crispiness.
2. Line a baking sheet with foil and place a wire rack on top. This will allow the hot air to circulate around the wings, making them super crispy.
3. Grab your wings. If you have whole wings, break them down. Using a sharp chef’s knife, slice through the joint between the tip and the wing. Ensure you’re cutting through the joint, not the bone, for a clean cut. The knife should glide through easily. Place the tips in a sealed bag or container in the freezer for bone broth later.
4. 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, reposition your knife and repeat until all wings are separated.
5. 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.
6. Arrange the seasoned wings in a single layer on the wire rack. Bake for 50 minutes or until crispy. Rotate the tray at the halfway point (about 20 minutes) to ensure they cook evenly.
7. While the chicken is cooking, make the sauce. Heat the coconut oil in a large saucepan over medium heat. Add the minced ginger and garlic to the pot, cooking until fragrant, about one minute.
8. 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 occasionally to prevent burning.
9. When the sauce has reduced by about one third and coats the back of a spoon, pour it into a large mixing bowl. This will be the sticky glaze that makes your wings irresistible.
10. While the sauce reduces, toast the cashews in a frying pan over medium heat. Toss them in the hot pan for about 10 minutes, or until golden brown. This adds a lovely crunch to your finished dish.
11. Check on your chicken and remove them from the oven when they’re crispy. This is when the magic happens!
12. Prepare your garnishes by slicing the scallions and toasting some sesame seeds if they’re not already toasted.
13. Toss the wings in the large bowl with the sticky sauce and mix well, ensuring every piece is beautifully coated.
14. Place the wings on a serving platter and sprinkle on the sesame seeds, scallions, and toasted cashews. Dig in and enjoy!

Substitutions and Tips

Here are some handy tips to ensure you make the best Sticky Sesame Teriyaki Chicken Wings possible!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: These wings can be frozen after cooking. Just let them cool, then store in a freezer-safe container.
• Reheating: Reheat in the oven at 350°F for about 10-15 minutes to regain that crispy texture.
• Pairing: These wings pair wonderfully with a light salad or steamed vegetables.
• Serving Size: This recipe is great for gatherings. Consider doubling it for larger groups!

How to Enjoy Sticky Sesame Teriyaki Chicken Wings

When it comes to enjoying your Sticky Sesame Teriyaki Chicken Wings, the possibilities are endless! Here are some ideas on how to serve them:

• Perfect for Parties: These wings are a fantastic finger food at gatherings. Serve them alongside a selection of dips or sauces to keep things interesting.
• Family Dinners: Make them the star of your family dinner. Pair them with rice or a fresh salad for a balanced meal.
• Game Day: These wings are a classic game day snack. Their sticky glaze is perfect for sharing with friends while you cheer on your favorite team.
• Casual Lunch: Enjoy them as a quick lunch option. They can be crispy and delicious right out of the fridge!
• Seasonal Serving: These wings are perfect any time of year, but in the warmer months, serve them with a refreshing coleslaw.

FAQ

Conclusion

The Sticky Sesame Teriyaki Chicken Wings are a perfect blend of sweet and savory flavors, making them a standout dish for any occasion. I encourage you to try making these wings; they’re sure to impress your friends and family. Enjoy the process of cooking and the delightful aroma that will fill your kitchen. Happy cooking!

Sticky Sesame Teriyaki Chicken Wings

The ultimate comfort food, Sticky Sesame Teriyaki Chicken Wings are crispy, sweet, and savory. Perfect for game days or family dinner, these easy weeknight wings are sure to be a hit. Make them tonight for an unforgettable meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken wings
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons melted coconut oil
• 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

Equipment

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

Method

 

1. 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.
2. Grab your wings. If you have whole wings, break them down by slicing through the joint between the tip and the wing using a sharp chef’s knife. Place the tips in a sealed bag or container for bone broth later.
3. Once separated, place the wings in a large bowl and season with salt and pepper. Toss to ensure even seasoning.
4. Arrange the seasoned wings in a single layer on the wire rack. Bake for 50 minutes or until crispy, rotating the tray halfway through.
5. While the chicken is cooking, prepare the sauce by heating coconut oil in a saucepan over medium heat. Add minced ginger and garlic, cooking until fragrant.
6. Pour in the remaining sauce ingredients and bring to a simmer, reducing the sauce by about one-third.
7. Once reduced, transfer the sauce to a large mixing bowl and set aside.
8. Toast cashews in a frying pan over medium heat until golden brown.
9. Check the chicken for crispiness, then toss the cooked wings in the sauce, ensuring they’re well coated.
10. Garnish with sesame seeds, scallions, and toasted cashews before serving.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: These wings can be frozen after cooking. Just let them cool, then store in a freezer-safe container.
• Reheating: Reheat in the oven at 350°F for about 10-15 minutes to regain that crispy texture.
• Pairing: These wings pair wonderfully with a light salad or steamed vegetables.
• Serving Size: This recipe is great for gatherings. Consider doubling it for larger groups!

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.