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Teriyaki Chicken Wings
with fried rice

Active: 30 Total: 50

It's easier than you may think to make crispy chicken wings at home, and finishing them in rich teriyaki sauce makes them extra delicious. Cook a simple fried rice while the wings bake, and dinner will come together with minimal effort.
Smarts: Fried rice is easy to customize - feel free to use any vegetables you have on hand.



Teriyaki Chicken Wings:
  • Chicken, small wings and drumettes - 1 1/2 lbs
  • Baking powder - 1 1/2 tsp
  • Salt - 1/2 tsp
  • Garlic - 2 cloves , chopped
  • Green onions - 2 stalks , chopped (green parts only)
  • Soy sauce, low-sodium - 3 Tbsp
  • Water - 1/4 cup + 1 Tbsp
  • Brown sugar - 2 1/2 Tbsp
  • Vinegar, rice - 2 tsp
  • Cornstarch - 1 tsp
  • Limes - 1 , wedges
  • Foil - for roasting
  • Hot sauce (opt) - for serving
Fried Rice:
  • Garlic - 4 cloves , chopped
  • Green onions - 2 stalks , chopped (white parts only)
  • Baby spinach - 5 oz , coarsely chopped
  • Peas and carrots, frozen - 12 oz , defrosted
  • Oil, cooking - 1 Tbsp
  • Rice, cooked (leftover from Monday) - ~2 cups
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Oil, toasted sesame - 1 tsp


  1. Chicken - (If prepping right before cooking, get oven heating before continuing with prep.) Pat wings and drumettes dry. Toss with baking powder, salt, and some black pepper. Set aside for 20 minutes.

  2. Garlic (for wings and fried rice) / Green onions (for wings and fried rice) / Spinach - Prep as directed and store separately. (Can be done up to 3 days ahead)

  3. Make teriyaki sauce - In a small saucepan, combine garlic (portion for wings), soy sauce (portion for wings), first portion of water, brown sugar, and vinegar. Place over medium-low heat and bring to a simmer. Whisk cornstarch with second portion of water. Add cornstarch mixture to sauce and simmer, stirring constantly, until mixture has thickened, 2 to 3 minutes.

  4. Peas and carrots - Defrost.

  5. Limes - Prep as directed.

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  1. Heat oven to 450F / 232C. Position an oven rack in the top third of the oven and line a sheet pan with foil. Place an oven-safe cooling rack on top of the sheet pan and brush with some cooking oil or coat with cooking spray.

  2. Place chicken wings on the cooling rack, leaving some space in between them so that air can circulate (this will help them to get crispy). Roast chicken on the top rack of the oven until cooked through and crisp and golden on the outside, turning them halfway through cooking, about 30 minutes.

  3. When chicken is about halfway done cooking, heat a large skillet or wok with cooking oil over medium-high heat. Add white parts of green onions with a pinch of salt and stir fry until they begin to turn tender, 2 to 3 minutes. Add garlic (portion for fried rice) and baby spinach and stir-fry until spinach is just wilted.

  4. Stir in peas and carrots, rice, soy sauce (portion for fried rice), and sesame oil and toss everything together until well combined and heated through. Season to taste with some salt and pepper, additional soy sauce, or more sesame oil, if desired.

  5. When chicken wings are finished cooking, remove from oven and toss with teriyaki sauce and green parts of green onions.

  6. Serve chicken wings with fried rice on the side. Squeeze limes over everything and top with hot sauce if desired. Enjoy!



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