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    The Heirloom Pantry » Game Day

    Furikake Teriyaki Chicken Wings

    Published: Jul 20, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Furikake teriyaki chicken wings Pinterest pin.

    Furikake Teriyaki Chicken Wings are sweet, savory, and so easy to make! These umami-packed wings are tossed in a homemade teriyaki sauce and topped with furikake. Follow our simple recipe to broil or bake these sticky wings depending on your preference.

    Furikake teriyaki party chicken wings on a serving tray covered in furikake and sliced green onions.

    We love these Furikake Teriyaki Wings when we are in the mood for sweet and sticky wings rich with Japanese flavors. The homemade teriyaki sauce and furikake combine to create a rich umami flavored dish. Enjoy these wings for dinner with a side or make them as an appetizer to share.

    Jump to:
    • About Furikake Teriyaki Chicken Wings
    • Ingredients
    • Substitutions/Variations
    • Instructions
    • What Goes Furikake Teriyaki Wings
    • Recipe FAQs
    • Storage
    • Top Tip
    • Related Recipes
    • Did You Like This Recipe?
    • Furikake Teriyaki Chicken Wings

    About Furikake Teriyaki Chicken Wings

    • Taste - These teriyaki wings are the perfect balance of sweet and savory.
    • Texture - The wings have the perfect crispy and sticky outside and juicy inside. The furikake adds extra crunch.
    • Effort - This wings recipe is easy. All you need to do is prepare and season the wings, bake them, then toss them in teriyaki sauce.
    • Time - It takes about 5 minutes to prep the wings and either 15 or 45 minutes to broil or bake the wings. Then it takes about 5 minutes to toss the wings in the sauce.

    Ingredients

    Ingredients to make furikake teriyaki chicken wings, mirin, furikake, green onions, lemon juice, soy sauce, sugar, garlic powder, baking powder, kosher salt, pepper, sake.

    Baked Chicken Wings

    • Chicken wings - You can use either flats, drumettes, or both.
    • Olive oil - Olive oil helps to make the wings crispy.
    • Lemon juice - Fresh lemon juice adds a bright citrusy flavor.
    • Baking powder - Baking powder creates more surface area on the wings and helps them get crispy.
    • Kosher salt - Kosher salt accentuates the rich teriyaki sauce flavors.
    • Freshly ground black pepper - Pepper adds a nice little spice.
    • Garlic powder - Garlic powder adds a light garlicky flavor to the wings.
    • Green onions - Chopped green onions add a light oniony touch.
    • Furikake - Furikake is a Japanese seaweed seasoning. It is typically made of dried nori, or seaweed, sesame seeds, and salt. 

    Teriyaki Sauce

    • Soy sauce - Soy sauce, or shoyu in Japanese, is an essential condiment in Japanese cooking and adds a rich umami flavor to the teriyaki sauce. We use low sodium shoyu because it is healthier without sacrificing flavor.
    • Sake - Sake adds savoriness to the sauce.
    • Mirin - Mirin is a Japanese sweet rice wine that is the base of many Japanese sauces.
    • Brown sugar, granulated sugar, or honey - Use brown sugar, granulated sugar, or honey to add sweetness.

    See recipe card for quantities.

    Substitutions/Variations

    • Store-bought teriyaki sauce - If you don't feel like making the sauce yourself, you can use store-bought teriyaki sauce. Although, our method is tastier and more economical.
    • Gluten free - Use tamari or gluten-free soy sauce instead of regular soy sauce to make this recipe gluten free.
    • Sesame seeds - Substitute sesame seeds for furikake if you prefer a nutty finish.
    • Garlic - Use minced garlic instead of garlic powder for extra herbaceous flavor.
    • No furikake - Omit the furikake for a purer teriyaki wing flavor.
    • Whole wings - Use flats and drumettes or whole wings instead. If you use whole wings, make sure to spread the wings so they cook evenly and get crispy.
    • Chicken tenders - If you’re making this recipe for kids, use breaded chicken tenders and cook per the packaging instructions then toss in the sauce as instructed in our recipe.

    Instructions

    Steps to make furikake teriyaki chicken wings, including mixing the lemon juice and spices, tossing chicken, arranging on baking sheet, and making teriyaki sauce.

    Baked Teriyaki Wings

    • Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
    • Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, and lemon juice to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Then toss the wings in the mixture until completely coated. (Photo 1 and 2)
    • Bake chicken wings - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden brown and the internal temperature is 165°F (74°C). (Photo 3)
    • Make sauce - While the wings bake, make the sauce. Add soy sauce, sake, mirin, and sugar to a saucepan over medium heat and whisk until combined. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 5-7 minutes, occasionally whisking until the sauce thickens. Remove from heat. (Photo 4)

    Steps to make furikake teriyaki chicken wings, pouring teriyaki on baked wings, baking, and sprinkling with furikake.
    • Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Then toss in the teriyaki sauce until coated. (Photo 5)
    • Bake again - Arrange back on the baking sheet and cook for an additional 3 minutes at 400°F. The wings will be sticky and the meat will be tender. (Photo 6)
    • Serve - Finally, transfer to a clean serving platter and top with chopped green onions and furikake. Serve immediately. (Photo 7 and 8)

    Broiled Teriyaki Wings

    • Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
    • Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, and lemon to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Then toss the wings in the mixture until completely coated.
    • Broil chicken wings - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
    • Make sauce - While the wings bake, make the sauce. Add soy sauce, sake, mirin, and sugar to a saucepan over medium heat and whisk until combined. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 5-7 minutes, occasionally whisking until the sauce thickens. Remove from heat.
    • Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Turn the oven on to 400°F. Then toss in the teriyaki sauce until coated. Arrange back on the baking sheet and cook for an additional 3 minutes at 400°F. The wings will be sticky and the meat will be tender. Finally, transfer to a clean serving platter and top with chopped green onions and sesame seeds. Serve immediately.

    Pro tip - To ensure the wings are fully cooked, you can use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

    What Goes Furikake Teriyaki Wings

    These homemade teriyaki wings are an easy and flavorful main course or appetizer. We love to make them for a simple weeknight meal or for parties with family and friends. For dinner, we usually enjoy them with a delicious side like potatoes or rice and a Japanese side like our miso eggplant, teriyaki tofu and eggplant, or elotes corn. If we make them for a party or game day, we just double or triple the recipe.

    Recipe FAQs

    Should I bake or fry my wings?

    This depends on personal preference. Some people like to fry them, but we find it easiest to broil or bake them and we don't find that it sacrifices texture. If we want super crispy wings that are slightly charred, we broil them. If we want standard crispy wings, we bake them.

    How do I prevent teriyaki chicken wings from sticking to the baking sheet?

    The best way to prevent wings from sticking to the baking sheet is to use a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. This ensures the wings will release easily.

    Can I use teriyaki sauce as a dipping sauce?

    Yes! Reserve some teriyaki sauce or make some extra sauce on the side for dipping.

    When should I put sauce on my chicken wings?

    We find it best to add the sauce after the wings are done baking so the wings don't get soggy and the sauce sticks to the wings well.

    How do I make teriyaki chicken wings crispy?

    First, pat them dry to get rid of excess moisture. Second, you can bake them for an extra few minutes to make them extra crispy.

    Hand holding a sticky, sweet teriyaki chicken wing with furikake.

    Storage

    Refrigerate leftover teriyaki chicken wings for up to 3 days in an air-tight container. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.

    Top Tip

    • Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.

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      Honey BBQ Chicken Wings
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      Teriyaki Chicken Bowl (Donburi)
    • Sweet and sticky honey soy garlic chicken wings on a platter with sliced green onions and sesame seeds.
      Honey Soy Garlic Chicken Wings
    • Teriyaki salmon donburi rice bowl topped with homemade teriyaki sauce, sesame seeds, and green onions.
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    Did You Like This Recipe?

    Love this easy teriyaki chicken wings recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your sticky furikake teriyaki wings!

    Furikake teriyaki party chicken wings on a serving tray covered in furikake and sliced green onions.
    Print Recipe Pin Recipe
    5 from 1 vote

    Furikake Teriyaki Chicken Wings

    Furikake Teriyaki Chicken Wings are sweet, savory, and so easy to make! These umami-packed wings are tossed in a homemade teriyaki sauce and topped with furikake. Follow our simple recipe to broil or bake these sticky wings depending on your preference.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Appetizer, Dinner, Main Course
    Cuisine: Japanese
    Servings: 2
    Calories: 655kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 Measuring spoons
    • 1 mixing bowl
    • 1 aluminum foil
    • 1 baking sheet
    • 1 cooling rack
    • 1 saucepan

    Ingredients 

    Wings

    • 1½ lbs chicken wings (flats and drumettes)
    • 2 tablespoon olive oil
    • 1½ teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 2 teaspoon garlic powder
    • 1 tablespoon lemon juice
    • chopped green onions
    • 2 tablespoon furikake

    Teriyaki Sauce

    • 3 tablespoon soy sauce
    • 4 tablespoon sake
    • 4 tablespoon mirin
    • 2 tablespoon brown sugar, granulated sugar, or honey
    Prevent your screen from going dark

    Instructions

    Baked Teriyaki Wings

    • Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
    • Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, and lemon juice to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.
      1½ lbs chicken wings (flats and drumettes), 2 tablespoon olive oil, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 tablespoon lemon juice
    • Bake chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
    • Make sauce - While the wings bake, make the sauce. Add soy sauce, sake, mirin, and sugar to a saucepan over medium heat and whisk until combined. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 5-7 minutes, occasionally whisking until the sauce thickens. Remove from heat.
      3 tablespoon soy sauce, 4 tablespoon sake, 4 tablespoon mirin, 2 tablespoon brown sugar, granulated sugar, or honey
    • Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the teriyaki sauce until coated. Arrange back on the baking sheet and cook for an additional 3-5 minutes at 400°F. The wings will be sticky and the meat will be tender. Transfer to a clean serving platter and top with furikake and chopped green onions. Serve immediately.
      2 tablespoon furikake, chopped green onions

    Broiled Teriyaki Wings

    • Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
    • Prepare chicken - Add olive oil, baking powder, kosher salt, black pepper, garlic powder, and lemon juice to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.
      1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 tablespoon lemon juice, 1½ lbs chicken wings (flats and drumettes)
    • Broil chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
    • Make sauce - While the wings bake, make the sauce. Add soy sauce, sake, mirin, and sugar to a saucepan over medium heat and whisk until combined. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 5-7 minutes, occasionally whisking until the sauce thickens. Remove from heat.
      3 tablespoon soy sauce, 4 tablespoon sake, 4 tablespoon mirin, 2 tablespoon brown sugar, granulated sugar, or honey
    • Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Turn the oven on to 400°F. Toss in the teriyaki sauce until coated. Arrange back on the baking sheet and cook for an additional 3-5 minutes at 400°F. The wings will be sticky and the meat will be tender. Transfer to a clean serving platter and top with furikake and chopped green onions. Serve immediately.
      2 tablespoon furikake, chopped green onions

    Video

    Notes

    Storage
    • Refrigerate leftover teriyaki chicken wings for up to 3 days in an air-tight container. In order to reheat, place them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.
    Top Tips
    • Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
    • To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

    Nutrition

    Calories: 655kcal | Carbohydrates: 21g | Protein: 38g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 3389mg | Potassium: 427mg | Fiber: 1g | Sugar: 9g | Vitamin A: 536IU | Vitamin C: 6mg | Calcium: 217mg | Iron: 3mg
    Keyword: baked teriyaki chicken wings, furikake chicken, teriyaki chicken wings, teriyaki chicken wings recipe, teriyaki wings recipe
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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