Updated on October 5th, 2025
When it comes to game-day snacks, these teriyaki boneless wings are always a big hit. The chicken is double-coated in seasoned flour, fried until crisp, and then tossed in a sweet and savory teriyaki sauce. The sauce is made with simple pantry ingredients like soy sauce, pineapple juice, sugar, and honey, so it’s easy to whip up while the chicken cooks. A sprinkle of sesame seeds on top gives them a nice finish, and before you know it, the plate will be empty.
Why this recipe works
- Crispy coating: Double-dipping the chicken in egg and flour gives the wings a crunchy texture that holds up well when coated in sauce.
- Balanced flavor: The mix of soy sauce, pineapple juice, sugar, and honey creates the right blend of sweetness and saltiness.
- Simple ingredients: Everything needed for this recipe is easy to find and comes together with very little effort.
- Great texture: The crispy chicken contrasts beautifully with the sticky teriyaki glaze, making each bite satisfying and flavorful.
- Party favorite: These wings are bite-sized, easy to grab, and perfect for serving alongside other game-day dishes.
Serving suggestions
- Game-day platter: Serve the wings on a large plate with toothpicks so guests can enjoy them while watching the game.
- Casual dinner: Pair them with steamed rice and vegetables for a simple meal that’s full of flavor.
- Snack bar: Add these to a table with sliders, chips, and dips to make a full spread for friends and family.
- Meal prep idea: Reheat leftover wings in the oven and serve with fried rice or noodles for a quick lunch.
- Appetizer option: Offer a small bowl of extra teriyaki sauce on the side for dipping to make them even more flavorful.
Teriyaki boneless wings recipe
Try teriyaki boneless wings recipe for an easy appetizer with juicy fried chicken and a glossy sauce made with honey, soy, and pineapple juice.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 3 boneless skinless chicken breasts (cut into 1” chunks)
- Oil (for deep frying)
- 1 cup all purpose flour
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 egg
- 1 cup milk
Sauce-
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup granulated sugar
- 1/2 cup honey
- toasted sesame seeds for garnish (optional)
Instructions
- Heat oil in a deep-fryer to 375 degrees F. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together the egg and milk. Dip each piece of chicken first in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes (or a little longer for crispier coating).
- Fry chicken in the hot oil in batches until the outside is nicely browned and fully cooked (the internal temperature has reached 165 degrees F.), about 5 minutes per batch. Drain on paper towels. Repeat until all of the chicken is gone.
- While the chicken is cooking, combine the soy sauce, pineapple juice, and sugar in a small saucepan. Mix well and cook over medium heat. After a few minutes stir in the honey. Continue to cook until the mixture began to thicken. Remove from heat and the mixture will thicken more as it cools.
- In a large bowl toss the cooked chicken pieces with the sauce and sprinkle with sesame seeds.
Nutrition
- Serving Size:
- Calories: 493
- Sugar: 64 g
- Sodium: 2057.6 mg
- Fat: 9.2 g
- Carbohydrates: 91.1 g
- Protein: 14.6 g
- Cholesterol: 63.2 mg