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Sticky Teriyaki Chicken Wings

Prep Time 5 mins
Cook Time 50 mins
Servings 6


  • Oven


For the Wings:

  • 3 pounds chicken wings, tips removed
  • 2 tablespoons ghee, melted

For the Teriyaki Sauce:


  • Preheat your oven to 400 degrees. Set wire racks inside 2 rimmed baking sheets.
  • Place the wings, skin side up, on the wire racks. Brush with the melted ghee. Bake for 45-50 minutes, or until the wings are cooked through, and the skin is crispy.
  • While the wings are cooking, let's make the teriyaki sauce! In a small pot, combine all of the sauce ingredients, except for the tapioca starch. Bring to a gentle boil over medium heat, then lower the heat and simmer the sauce for 2 minutes. Sprinkle the tapioca starch in ½ teaspoon at a time, and whisk the sauce to combine. Once you've added all of the tapioca starch and the sauce has thickened, turn off your stove.
  • Once the wings are finished baking, remove them from the wire racks and toss in a clean bowl with the teriyaki sauce. Enjoy!!


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