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.

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?
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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

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

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)

• 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 chicken wing side like fried 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

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.

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