Teriyaki Glazed Chicken Wings

Spice up your tailgate or game day watching extravaganza with these Teriyaki Glazed Chicken Wings that are sure to be a hit!
Course Appetizer, dinner, lunch, Main, side
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Calories 287.9kcal
Author Chef Billy Parisi


For the Chicken:

  • 24 chicken drums or wings
  • 3 eggs
  • 1 1/2 cups of whole milk
  • 2 cups of Bob's Red Mill r Organic All-Purpose Flour
  • 1/4 cup of Kosher salt
  • 1 teaspoon of cayenne pepper
  • sesame seeds for garnish
  • chopped fresh cilantro for garnish

For the Teriyaki Glaze:

  • 1 cup of soy sauce
  • cups of water
  • ¾ cup of packed light brown sugar
  • 4 tablespoons of honey
  • 2 tablespoons of cornstarch mixed with 2 tablespoons of water


  • For the Teriyaki: Combine the soy, water, brown sugar and honey to a medium size pot and bring to a boil.  Once it is boiling whisk in the cornstarch-water mixture and cook until thick set aside, and keep warm.
  • Preheat the fryer to 350
  • In a medium sized bowl whisk together the eggs and milk and keep cool.  In a separate medium sized bowl whisk together the flour, salt and cayenne pepper until combined.
  • Next, add the chicken wings to the egg wash mixture and coat.  next add them 1 at a time to the flour mixture to coat before setting aside on a sheet pan lined with parchment paper.
  • Place the chicken wings into the fryer, 8-12 at a time and cook for 7 minutes or until golden brown and cooked through out.
  • Once all the chicken wings are cooked add them to a bowl with the teriyaki glaze and toss until coated.  Garnish with sesame seeds and chopped cilantro.


Calories: 287.9kcal | Carbohydrates: 16.09g | Protein: 19.34g | Fat: 15.95g | Saturated Fat: 4.53g | Cholesterol: 88.16mg | Sodium: 1105.96mg | Potassium: 190.63mg | Fiber: 0.22g | Sugar: 10.58g | Vitamin A: 238.68IU | Vitamin C: 0.8mg | Calcium: 25.35mg | Iron: 1.4mg