Easy crunchy chicken wings with teriyaki dipping sauce.

Whether its game time or just a regular weekday, crispy crunchy melt in your mouth chicken wings are always a hit. These easy crunchy chicken wings have a teriyaki flare and a crunchy breading. The meat practically falls off the bone and fills your palate with flavor and texture. The sauce can be tossed in with the wings to coat them all over or be used as a dip. My least favorite thing about fried foods is dealing with the messy oil that has splattered all over my kitchen. These wings are oven baked so no messy oil.

These wings are wonderful served with rice and vegetables for a complete dinner.

The honey for the sauce can be substituted for brown sugar for a more affordable alternative.

The sauce is not an exact science and can be altered according to your taste buds. If you like spicy food, I recommend adding chili flakes or cayenne pepper to it as well.

All chicken should be cooked completely before consuming. 45 minutes seems like a long time for such a small portion of meat but trust me it really does take 45 minutes to cook these all the way.

Oven fried chicken wings with teriyaki sauce

Prep Time 20 minutes
Cook Time 45 minutes


  • 1 baking rack
  • 1 baking sheet
  • 1 saucepan


Chicken wing breading

  • 1 cup all purpose flour
  • 3 tsp chili powder
  • 2 tsp paprika
  • 1 tsp ground mustard
  • 2 tbsp sesame seeds
  • 3 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 1/2 tsp black pepper
  • 2 tbsp cornstarch

Chicken wing breading sauce

  • 1/2 cup plain Greek yogurt
  • 2 eggs
  • 1 tsp black pepper
  • 2 tsp salt
  • 2 tsp chili powder
  • 2.5 lbs chicken wings

Wing sauce

  • 1/2 cup chopped green onion
  • 2 cloves garlic minced
  • 1/2 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp oyster sauce
  • 1/2 tsp ginger powder
  • 1/3 cup honey
  • 1 cup stock of choice
  • 1 1/2 tbsp cornstarch


For the wings

  • Wash and blot dry 2.5 lbs. of chicken wings. Set aside.
  • In a gallon Ziploc bag add all the dry ingredients for the breading. Flour, chili powder, paprika, ground mustard, sesame seeds, onion powder, garlic powder, salt, black pepper, cornstarch. mix it well and set aside.
  • In a large bowl combine the egg, Greek yogurt, and wing breading sauce seasonings. Black pepper, chili powder, salt. Mix well.
  • Add the chicken wings to the breading sauce and stir until they are completely coated.
  • Transfer the wings into the Ziploc bag with the dry ingredients. Seal the bag closed but leave lots of air in the bag so the wings have room to move around. Shake the bag for a few minutes until the wings are all covered in the flour mixture.
  • Taking a baking sheet and line it with foil. Then lay a baking rack down and oil or cover with nonstick spray so the chicken doesn't stick.
  • Lay the chicken on the rack and bake at 325 for 45-50 minutes.

For the sauce (Optional)

  • In a small saucepan over medium heat stir together the garlic, soy sauce, oyster sauce, and hoisin sauce.
  • Add the sesame oil, ginger, and honey and stir well.
  • mix the stock and cornstarch together (cold) then pour into sauce mixture and bring to a light boil stirring constantly.
  • Reduce the heat and add in the chopped onion. Cook for additional 2 minutes. Pour sauce over chicken wings and stir together or set on the side to dip.

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