Sweet Chili Teriyaki Wings

“For the grace of God has been revealed, brining salvation to all people. And we are instructed to turn from godless living and sinful pleasures. We should live in this evil world with wisdom, righteousness, and devotion to God, while we look forward with hope to that wonderful day when the glory of our God and Savior, Jesus Christ, will be revealed.”

-Titus 2:11-13 NLT

These Sweet Chili Teriyaki Chicken Wings are sticky, savory, and full of bold flavor. Subtle sweet with more bold heat and spice and the umami flavor of the rich teriyaki. Start by frying or baking your crispy wings that will be coated in a glossy sauce. The sweet chili teriyaki sauce is a blend of brown sugar, honey, crunchy chili oil, brown miso paste, and soy sauce. The heat with the flavorful teriyaki creates the perfect balance of sweetness, saltiness, and gentle spice. Finish your chicken wings off with more red pepper flakes if you really love the heat. Each bite is saucy, caramelized, and deeply satisfying, making these wings ideal for football game day, gatherings, or an easy dinner.

Lauren Eliza Eats

Sweet Chili Teriyaki Wings

Sweet Chili Teriyaki Chicken Wings with a sticky, savory glaze and subtle heat. Crispy, flavorful wings perfect for your next football party!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

  

Chicken Wings

• 2 lbs chicken wings washed, separated into drumettes and flats
• 1 Tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Sweet Chili Teriyaki Sauce

• 3 Tbsp brown miso paste
• ⅓ cup soy sauce
• ¼ cup brown sugar
• 2 Tbsp rice vinegar
• 1 Tbsp water
• 1 Tbsp honey
• 2 cloves garlic minced
• 1 tsp ground ginger
• 1 Tbsp crunchy chili oil
• 1 Tbsp cornstarch (for slurry)
• 1 Tbsp water (for slurry)
• Sesame seeds for garnish
• Red pepper flakes for garnish

Method

 

1. Preheat oven to 425℉ (or preheat air fryer to 400℉)
2. Clean chicken wings and separate into drumettes and flats.
3. Pat chicken wings dry with paper towel, and toss in a large bowl with olive oil, salt, and pepper.
4. Lay chicken wings on a single layer and bake for 30-40 minutes flipping halfway through, or air fry for 18-20 minutes flipping halfway through. Chicken wings should be cooked through and crispy.
5. For the teriyaki sauce, in a sauce pan mix together brown miso paste, soy sauce, brown sugar, rice vinegar, water, honey, minced garlic, ground ginger, and crunchy chili oil.
6. Bring to a gentle simmer over medium-low heat.
7. Cook 3–5 minutes until the sugar dissolves and the sauce thickens slightly.
8. In a small bowl add together the cornstarch and water for the slurry. Mix well.
9. Add 1 tsp of slurry at a time to the simmering teriyaki sauce and mix well. The consistency of the sauce should be thick enough to coat the back of the spoon.
10. If too thick, add a splash of water.
11. Add hot chicken wings to a clean large bowl and pour sweet chili teriyaki sauce over the wings.
12. Toss the chicken wings well until evenly combined in the sauce.
13. Garnish with sesame seeds and red pepper flakes for more heat and serve warm.