Low Sodium Teriyaki Chicken Wings
Transform your game day spread or weeknight dinner with these irresistibly flavorful Low Sodium Teriyaki Chicken Wings! This guilt-free twist on a classic favorite features tender, oven-baked wings coated in a luscious homemade teriyaki sauce that’s lower in sodium but packed with taste. Made with ingredients like low sodium soy sauce, honey, rice vinegar, fresh ginger, and garlic, this recipe balances savory and sweet flavors perfectly. The wings boast a crispy exterior while the sauce delivers a blissful, sticky glaze. Topped with sesame seeds and fresh green onions for a pop of texture and color, these wings are sure to impress. With just 15 minutes of prep time and simple baking instructions, this dish is easy to whip up for a crowd or a cozy meal at home. Perfect for those watching their salt intake without sacrificing flavor!
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.25 cup Low sodium soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 stalks Green onions, thinly sliced
- 1 as needed Nonstick cooking spray
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick cooking spray to prevent sticking.
Pat the chicken wings dry with a paper towel and place them in a large bowl. Sprinkle with black pepper and toss to coat evenly.
Arrange the chicken wings in a single layer on the prepared wire rack. Bake for 35-40 minutes, flipping halfway through, until the skin is crispy and golden brown.
While the wings are baking, prepare the low sodium teriyaki sauce. In a small saucepan, combine the low sodium soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Heat over medium heat until the mixture begins to simmer, stirring occasionally.
In a small bowl, whisk together the cornstarch and water until fully dissolved. Slowly pour this slurry into the simmering sauce, stirring constantly. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency. Remove from heat and set aside.
Once the wings are done baking, transfer them to a large bowl. Pour the teriyaki sauce over the wings and gently toss to coat them evenly.
Arrange the coated wings on a serving platter. Garnish with sesame seeds and thinly sliced green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 59.2 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 6118 mg | 266% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 36.4 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 257 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1980 mg | 42% | |
*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.
