Dairy-Free Teriyaki Chicken Wings
Get ready to elevate your appetizer game with these irresistible Dairy-Free Teriyaki Chicken Wings! Perfectly baked until golden and crispy, these wings are coated in a homemade teriyaki sauce that’s both rich in flavor and completely dairy-free. Featuring simple pantry staples like soy sauce, garlic, fresh ginger, and a touch of honey, this recipe delivers a sweet and savory punch with every bite. The thickened sauce clings to each wing, making them utterly crave-worthy, whether you’re serving them for game day or as a comforting dinner with rice and veggies. Quick prep and minimal cleanup make these wings a hassle-free delight for both casual gatherings and weeknight meals. Garnish with sesame seeds and green onions for a burst of freshness and enjoy crowd-pleasing flavor in just under an hour!
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.5 cups Soy sauce (ensure gluten-free if needed)
- 0.25 cups Water
- 3 tablespoons Brown sugar
- 2 tablespoons Honey
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
- 1 tablespoon Vegetable oil (for greasing the baking sheet)
- 1 tablespoon Sesame seeds (for garnish, optional)
- 2 Green onions, thinly sliced (garnish, optional)
Instructions
Preheat your oven to 400°F (200°C) and prepare a large baking sheet by greasing it lightly with vegetable oil or lining it with parchment paper.
Pat the chicken wings dry with paper towels to ensure they crisp up nicely, then arrange them in a single layer on the prepared baking sheet.
Bake the chicken wings in the preheated oven for 35-40 minutes, flipping them halfway through, until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
While the wings are baking, make the dairy-free teriyaki sauce. In a medium saucepan, combine the soy sauce, 1/4 cup water, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil.
Place the saucepan over medium heat and stir the mixture until the sugar dissolves completely. Bring it to a gentle simmer.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the simmering sauce and stir continuously until the sauce thickens, about 2-3 minutes. Remove the sauce from heat and set it aside.
Once the chicken wings are finished baking, transfer them to a large mixing bowl. Pour the teriyaki sauce over the wings and toss until they are evenly coated.
Optional: Place the sauced wings back onto the baking sheet and broil them on high for 2-3 minutes to caramelize the sauce slightly, watching closely to prevent burning.
Garnish the wings with sesame seeds and chopped green onions, if desired, before serving.
Serve immediately as an appetizer or pair with rice and steamed vegetables for a complete meal.
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.4 g | 276% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 57.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 11706 mg | 509% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 62.4 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 385 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2587 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
