Quick, easy and delicious Teriyaki Chicken Wings with Sriracha Cream, are perfect for a quick dinner or a late-night snack. Look for wings that are already split and trimmed to make this dish super easy!
Has anyone else noticed that chicken wings are becoming more and more visible in the grocery store? It seems that for the past while, my grocery has had a lot more of them, sold already split and trimmed (thank you!) and often at bargain prices. Since I can’t resist a good buy, I’ve been stocking up every time they’re on sale, but quickly realized that I don’t have a lot of ideas for how to cook them.
This has forced me to look beyond “Buffalo” for some quick and easy ways to cook chicken wings for dinner. These baked teriyaki wings were a big hit!. Quick and easy, these wings have lots of flavour and bake up quickly in the oven. The drizzle of Sriracha Cream just takes them over the top.
Cook’s Notes for Teriyaki Chicken Wings with Sriracha Cream
For the Sriracha cream, start with 1 Tbsp. of Sriracha, taste and add more if you’d like it spicier. Lots of freshly ground pepper is nice in the sauce, as well. Again, look for chicken wings that are already split and trimmed of the wing tip, for a really easy meal. These are great served with steamed or stir-fried vegetables.
Teriyaki Chicken Wings with Sriracha Cream
- 2 lbs chicken wings, split and wing-tip trimmed
Teriyaki Sauce: (can be made ahead and refrigerated)
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp honey
- 1/2 cup water
- 1/4 tsp ground ginger
- 1/8 tsp garlic powder
- 2 tsp cornstarch mixed with 1 Tbsp. water
Sriracha Cream: (can be made ahead and refrigerated)
- 1/4 cup mayonnaise
- 1 Tbsp + Sriracha
- Freshly ground pepper
- Sesame seeds
- Green onion, sliced
To make the Sriracha cream: Whisk together the mayonnaise and Sriracha. Season with a generous amount of freshly ground pepper. Taste and add more Sriracha, to taste.
To make the Teriyaki Sauce: In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and water. Bring to a simmer. Mix cornstarch with 1 Tbsp. water and stir in to sauce. Allow to simmer until sauce thickens slightly, about 2 minutes. Remove from heat and allow to cool at room temperature while you prepare/bake wings.
For the wings: Line a baking sheet with parchment paper and pre-heat oven to 400° Spread wings on parchment and bake in pre-heated oven for 20 minutes. Remove from oven and transfer wings to a large bowl. (I like to discard parchment and any accumulated fat/juice and replace with a fresh piece of parchment). Add teriyaki sauce to wings in bowl and toss well to coat. Place wings back on to baking sheet and pour any additional sauce over top.
Return wings to oven and bake for an additional 10 minutes. Remove from oven and flip wings. Cook an additional 5-10 minutes, or until wings are cooked through. If desired, flip wings once more, switch oven to broil for a few minutes and brown up the tops of the wings.
Serve garnished with sesame seeds, green onions and drizzle with Sriracha Cream.