Amazing 1 Teriyaki Sesame Baked Chicken Wings

Oh, I totally get it. Sometimes you just need that deep, savory, slightly sweet punch of flavor that screams takeout, but without wrecking your whole week’s meal plan. I used to think bold flavor meant loading up on sugar, but wow, have I been proven wrong!

I still remember the first time I fiddled with this recipe. It was late, and my husband had just started his diet journey, so I desperately wanted to serve him some amazing Teriyaki Sesame Baked Chicken Wings without the guilt. I stayed up blending low-sodium soy, a tiny bit of sweetener, and sesame oil, chasing that perfect balanced sauce. When they came out of the oven, sticky and smelling incredible, he actually asked for seconds before realizing they were keto! That was my cue: this recipe is a keeper. It proves that indulgence and eating well can absolutely hang out together.

Why You Will Love These Teriyaki Sesame Baked Chicken Wings

Seriously, these wings hit all the right spots without making you feel sluggish afterwards. If you’re on the fence, let me tell you why these are about to become your new go-to snack for every game day or just a Tuesday night!

• Incredible Crispy Texture: Thanks to that sneaky little bit of baking powder we use, these turn out amazingly crisp in the oven. No messy deep frying required, which is a huge win for cleanup!
• Big Flavor, Low Carb: We manage to keep the bold, savory punch of traditional teriyaki flavor, but we swap out tons of sugar. They satisfy those big cravings perfectly if you’re keeping things low-carb or keto.
• Super Simple Prep: Honestly, it takes maybe ten minutes to toss these wings with the dry rub components. The oven does all the heavy lifting for the next hour.
• Perfect for Parties: These wings are finger food royalty! They look and taste fancy, but they’re easy enough to make when you have company over. People never guess they are diet-friendly baked chicken appetizers.
• Family Movie Night Essential: Forget the greasy stuff! These are the ultimate family movie night snacks that everyone, diet-conscious or not, will devour.
• They Bake Up Beautifully: Since they bake on a rack, the air circulates, and you get that brilliant golden-brown color all over—just like you’d hope for when following a great recipe like crispy baked chicken wings.

Essential Equipment for Perfect Teriyaki Sesame Baked Chicken Wings

Even the best recipe can fall flat if you don’t have the right tools, right? For these amazing Teriyaki Sesame Baked Chicken Wings to achieve maximum crispiness and that gorgeous sticky glaze, you need a few heroes in your kitchen arsenal. Don’t worry, these are all super standard things most people already own!

Key Tools for Baking and Glazing

We’re relying on dry heat and good drainage here to get that perfect exterior before we even think about the sauce. Here’s what you absolutely need to have ready:

• Oven: Obviously! You need to get that temperature up to 400˚F (200˚C) to render the fat and crisp the skin. Make sure it’s fully preheated before those wings go in!
• Baking Rack: This is my secret weapon for crispy wings! You set the rack *on top* of the baking sheet. Why? Because it lets the air circulate all around the chicken piece. If they sit flat in their own juices on the sheet, they steam, and we definitely don’t want steamed wings when we are aiming for that crackly skin.
• Baking Sheet: This is just the foundation that catches all the drippings from the rack—a crucial piece of equipment for easier cleanup! Lining it is always smart for these sticky glazes.
• Large Bowl: You need space to toss those wings with the baking powder and salt mixture without making a massive mess everywhere. Trust me, a cramped bowl leads to under-coated wings!
• Skillet: We use this to gently simmer the sauce ingredients together until that lovely, thick sesame glaze forms. You want something with decent sides so it doesn’t bubble over while reducing.

Ingredients Needed for Flavorful Teriyaki Sesame Baked Chicken Wings

Okay, let’s look at what you need to grab from the pantry and fridge. I’ve broken this down into the two primary teams: the wings prep, which is all about getting that skin ready, and the sauce ingredients, which brings all the teriyaki goodness. Don’t eyeball these measurements, especially the sauce stuff—it makes a difference!

For the wings prep itself, we keep it super simple, but these two ingredients are NON-NEGOTIABLE if you want that crisp exterior we talked about earlier.

• Chicken Wings: You’ll need 1 pound (that’s about 455 grams) of wings. Make sure they are patted bone-dry before you start tossing them!
• Baking Powder: We need 2 teaspoons of this. Remember, this isn’t for leavening here; it’s our secret weapon for a super dry skin that gets beautifully crisp in the oven.
• Salt: Just 1 teaspoon to start. We can always add more later, but since the soy sauce in the glaze is salty, we start conservatively.

Now for the star of the show—the sauce that turns these from plain wings into incredible Teriyaki Sesame Baked Chicken Wings with that sweet, sticky sesame glaze. If you are trying to stick strictly to Keto, I’ll give you substitution tips in the next section, but this is the standard, amazing mix:

• Low Sodium Soy Sauce: We measure out 1/3 cup (that’s 70 milliliters) of this. I always recommend low sodium so we can control the salt levels ourselves once we reduce the sauce.
• Honey: You need 2 tablespoons of regular honey. It adds the necessary sugar for caramelization and that classic teriyaki sweetness.
• Brown Sugar: Another 2 tablespoons of brown sugar goes in. This adds a nice molasses depth that white sugar just can’t compete with.
• Sesame Seed: Use 1 tablespoon of sesame seeds. These go into the sauce right at the end and toast up beautifully when we toss the wings.

Step-by-Step Instructions for Teriyaki Sesame Baked Chicken Wings

This is where the magic happens! It seems like a few steps, but trust me, these instructions are designed to move you smoothly from raw wings to sticky, irresistible baked chicken appetizers. You’ll want to have everything ready to go before you start, especially since the oven needs time to warm up properly.

We’re going to let the oven do most of the work for the first hour. You can find even more inspiration on how to approach great home recipes over at Tasty, but here’s my exact method for these juicy Teriyaki Sesame Baked Chicken Wings.

Preparing the Wings for Maximum Crispiness

First things first, this is arguably the most important part of the entire process if you want that crunch! Take your wings and pat them down thoroughly with paper towels. I mean, really get them dry—any surface moisture is the enemy of crisp skin!

Once they are dry, toss those wings into your large bowl. Add your 2 teaspoons of baking powder and 1 teaspoon of salt. You need to mix everything well until every single wing piece is evenly coated in that white powder. Yep, baking powder! It raises the pH level of the skin, helping it dry out faster and get that glorious, crispy texture we’re aiming for. Don’t skip this!

Baking the Teriyaki Sesame Baked Chicken Wings

Get that oven preheated to 400˚F (200˚C). Now, set up your workstation: take your baking rack and place it right on top of your baking sheet (make sure that sheet is lined for an easier time later!). Arrange the coated wings on the rack, but please don’t let them touch! They need space to breathe.

Bake these beauties for a full hour. And here’s the key routine: flip every wing every 20 minutes. That ensures both sides get wonderfully golden brown and crispy. They should look rich brown and cooked through when that hour is up.

Creating and Applying the Sesame Glaze

While those wings are crisping away, grab your skillet. Set it over medium heat, and combine your low sodium soy sauce (1/3 cup), the honey (2 tablespoons), and the brown sugar (2 tablespoons). Let this mixture gently come to a boil, stirring occasionally so the sugar dissolves completely. Once it’s boiling, you know it’s time to stir in that tablespoon of sesame seeds.

Keep that heat on medium until the sauce visibly thickens up—it should look syrupy. Turn the heat down to low, then gently toss your hot, crispy wings right into that thick sesame glaze in the skillet. Make sure every single one of those teriyaki wings gets completely coated in that sticky, flavorful sauce. Serve them up right away!

Tips for Success with Your Teriyaki Sesame Baked Chicken Wings

I’ve made batches of these teriyaki wings that were just *okay* and batches that made people ask for the recipe immediately! The small tweaks are truly what separates a good snack from an unforgettable one. Pay close attention to the prep work; that’s where the effort pays off.

First, you cannot skip drying the wings. I mean it! If you think they look dry enough, grab another paper towel and pat them like you’re trying to soak up spilled coffee. The drier the skin, the better the baking powder coating sticks, and the crispier your final result will be. Seriously, the dryer they are, the better they crisp up in the oven.

When you mix your sauce, watch that consistency closely. If you let it boil too long or use too high a heat, you risk burning that honey and brown sugar before the wings are even done baking. We are reducing it slightly, but we want it syrupy, not rock hard. If it starts to get too thick while it’s simmering, just take it off the heat for thirty seconds—it concentrates fast!

Another huge tip, which applies to all baked chicken appetizers: avoid overcrowding your rack! If the wings are touching each other, they create steam zones between them. That steam prevents direct, dry heat from hitting the skin, meaning you end up with soft spots instead of that lovely crunch we’re after. Spread them out evenly. If you have too many wings for your rack, bake them in two batches. It takes a little extra time, but the crispy payoff is worth every second of waiting!

Ingredient Notes and Substitutions for Teriyaki Sesame Baked Chicken Wings

So, we hit the main ingredients, but since I know so many of you amazing cooks here are aiming for that low-carb or strict keto lifestyle—like I was when I first made these—we need to talk about the sweeteners in the sesame glaze. That honey and brown sugar combination is pure gold for caramelization, but it throws a curveball into carb counts, right?

The great news is that once your wings are perfectly baked thanks to that baking powder trick, you can easily swap out the sweeteners to keep your keto pantry happy.

When you are making the sauce, you want something that dissolves well and balances that savory soy sauce. I recommend using a zero-carb granulated sweetener like monk fruit blend or erythritol granules for the brown sugar portion. You might need to play with the quantity a little bit, but start by using an equal amount of your chosen keto sweetener blend in place of the 2 tablespoons of brown sugar.

The honey is trickier because it’s liquid, but you can often substitute 1 tablespoon of a liquid keto sweetener, like allulose or maple-flavored monk fruit syrup, for the 2 tablespoons of honey. If you use a liquid sweetener, you might need to let the sauce simmer just a tiny bit longer to achieve the right thickness for coating your teriyaki wings.

If you aren’t strictly low-carb but are watching sugar intake, you can easily use just 3 tablespoons of brown sugar instead of the honey and brown sugar combination listed. This still keeps the sugar lower than a traditional recipe but ensures you get that deep molasses flavor that white sugar just lacks. Every little adjustment makes these the perfect snack for *your* table!

Serving Suggestions for Teriyaki Sesame Baked Chicken Wings

You’ve got these incredible, sticky, flavorful teriyaki wings hot out of the oven, and now you need the perfect co-stars for the show! Since these wings are so robustly flavored, they pair best with sides that are clean, fresh, or slightly creamy to cut through the sweetness and stickiness.

If you’re prepping these for a relaxed evening, they instantly become the star of your family movie night snacks spread. But you don’t have to stop at just wings! To balance out a full keto meal or just bulk up your appetizer platter, try these pairings:

• Steamed or Roasted Broccoli: This is my absolute favorite side. Just a simple toss of high-quality olive oil, salt, and pepper on some quick-steamed broccoli florets. The slight bitterness of the green balances the sweet glaze so perfectly. It’s easy, low-carb, and super healthy!
• Keto Coleslaw: A creamy, vinegar-based slaw is fantastic for providing that cool crunch against the hot, sticky wings. Skip the mayo loaded with sugar and opt for a recipe that uses a keto-friendly dressing base, lots of celery seed, and maybe a dash of Dijon. Snap!
• Garlic Parmesan Roasted Asparagus: If you want another baked item, roasted asparagus tossed in butter and Parmesan cheese is easy. It brings a nice earthy flavor that complements the sesame notes really well. You can look up a great recipe for garlic butter mushrooms and sub in asparagus—it’s almost the same process!
• Simple Cucumber Salad: For something truly refreshing when you need a break from the richness, thinly slice some cucumbers, toss them with a splash of rice vinegar and maybe a few specks of dried dill. They rehydrate your palate between those big bites of wing.

Honestly, because these baked chicken appetizers are so satisfying on their own, even a big bowl of celery and carrot sticks (if you aren’t strictly keto with carrots!) makes a great crunchy base to scoop up any extra glaze left on the plate!

Storage and Reheating Instructions for Teriyaki Sesame Baked Chicken Wings

Okay, let’s talk about the aftermath of the wing feast! If you actually managed to have leftovers—which, frankly, I rarely do when I make these—you want to treat them right. We spent an hour making sure they were perfectly crispy, so we absolutely cannot let them turn into sad, soggy things in the fridge!

Storing these wings is pretty straightforward, but you have to use an airtight container. Pop them into your fridge, and they will keep well for about three to four days. If you leave them out, well, they’ll be a science experiment by day two, so refrigeration is a must!

Now for the important part: reheating! The microwave is your enemy here. It heats the moisture trapped inside the wing first, guaranteeing soft skin, and we absolutely refuse to accept that outcome after all that hard work coating them in baking powder!

Your best bet for bringing back that crispness is going back to dry heat. I prefer throwing them back into a conventional oven set to about 350˚F (175˚C). Just spread them out on a baking rack set over a sheet again—yes, even for reheating—and give them about 8 to 10 minutes. This allows the heat to gently re-crisp the outside without burning that gorgeous glaze.

If you are rocking an air fryer, even better! It’s faster. Set your air fryer to about 375˚F (190˚C) and cook them for only 4 to 5 minutes. Keep an eye on them because that high heat concentration means they can go from perfect to slightly charred quickly. That little burst of extra heat revives the sticky sesame glaze beautifully, making them taste almost freshly made!

Frequently Asked Questions About Teriyaki Sesame Baked Chicken Wings

It is so normal to have questions when you’re trying a new method, especially when crispiness is involved! I get all sorts of messages about these sticky, delicious wings, so I pulled together the answers to the top things I hear most often. Hopefully, these clear things up so you can get cooking! If you’re looking for some awesome dips to go along with these, check out my recipe for guacamole with lime and cilantro!

Can I make these Teriyaki Sesame Baked Chicken Wings in an Air Fryer?

Oh, absolutely! If you’ve got an air fryer, you can totally speed up the process, especially since we already did all that prep work using the baking powder coat. The air fryer mimics that dry heat we love in the oven. I would suggest setting it to about 390˚F (about 200˚C). You won’t need a full hour, though! Cook them for maybe 20 to 25 minutes total, shaking the basket about halfway through. Because the air circulation is so intense, they brown up much faster than in the oven, but that baking powder trick still ensures a super dry, crisp exterior before you toss them in the sauce!

How do I ensure my baked chicken appetizers stay crispy?

If there is one thing I want you to remember about making amazing baked chicken appetizers, it’s this: moisture control is everything! To guarantee crispiness, you need two things working together. First, you must pat the wings completely dry with paper towels before you do anything else. Seriously, get them bone dry!

Second, that magic coating of baking powder and salt is non-negotiable. It changes the surface texture so it can dry out. And finally, when baking, use that wire rack set over the sheet pan. The rack elevates the wings so that the hot air hits every single surface, allowing the fat to render and drip away, which is key to avoiding soft spots on your teriyaki wings.

Share Your Teriyaki Wings Creations

Now that you’ve got the ultimate recipe for those sticky, savory Teriyaki Sesame Baked Chicken Wings, I really want to know how they turned out for you! This is one of those recipes where the final look totally depends on how long you reduced that glaze, so I need the scoop!

Did you stick to the low-carb substitutes, or did you go full-throttle with the honey and brown sugar? Did your family devour them during a movie night, or were they the hit at a backyard gathering? I’d love to hear all about your experience!

Please come back and drop a rating for me—it helps other busy home cooks see that this recipe is a winner! And if you tried serving them with a side dip, maybe even my stovetop queso dip, let me know in the comments below! Happy cooking, and thanks for making my favorite keto wing recipe part of your kitchen!