Make this Copycat Buffalo Wild Wings Teriyaki Sauce Recipe at home with soy sauce, sake, brown sugar, rice vinegar, and fresh ginger—sticky, sweet, and so good!
You know how some foods just transport you to a different time? For me, teriyaki wings scream college nights, dimly lit sports bars, and that one friend who always ordered way too many wings—only to beg us to help him finish.
I was never a spice junkie like some of my friends. Sure, I love a good Buffalo wing, but I’d always find myself drawn to the Buffalo Wild Wings Teriyaki Sauce—sticky, sweet, a little garlicky, and just plain addictive. It was my safe space when my friends were sweating over their Atomic wings, and honestly? I think I got the better deal.
But here’s the thing—those wings aren’t exactly cheap. And sometimes, you just want that perfect umami-packed sauce without changing out of your sweatpants. So, I started making my own. And let me tell you—this copycat Buffalo Wild Wings teriyaki sauce recipe? It’s a game-changer.
Same deep, savory-sweet flavor. Same thick, glossy, finger-licking-good texture. Just made in your own kitchen. And once you try it, you might never go back to the restaurant version.
Why You’ll Love This Copycat Buffalo Wild Wings Teriyaki Sauce Recipe?
- Tastes Just Like the Original! – But better, because it’s homemade and customizable.
- Super Easy to Make – No weird ingredients, no fancy techniques—just mix, simmer, and enjoy.
- Way Cheaper Than Takeout – Let’s be real, restaurant prices are getting out of control.
- Not Just for Wings – This sauce is magic on stir-fries, grilled chicken, and even noodles.
- Customizable to Your Taste – Want it sweeter? Spicier? Less salty? You’re in control.
Ingredient Notes:
The best part? You probably have most of these in your kitchen already.
For the Chicken Wings:
- Chicken Wings – Fresh is ideal, but frozen works too—just thaw them and pat them really dry.
- Salt & Black Pepper – Basic but essential.
- Flour (Optional) – Helps give the wings a crispier crust in the oven.
For the Teriyaki Sauce:
- Soy Sauce – The base of that deep, umami flavor. Low-sodium works if you want to cut back on salt.
- Sake (or Water) – Sake adds depth, but water will do the job just fine.
- Brown Sugar – Balances out the salty, savory notes with a touch of caramelized sweetness.
- Rice Vinegar – A little tang to keep things from being too sweet. White vinegar or apple cider vinegar works too.
- Cornstarch – Thickens the sauce so it clings perfectly to your wings.
- Fresh Ginger – Adds warmth and complexity—grating it fresh makes a huge difference!
Pro Tip: Want extra depth? Add a splash of sesame oil or a pinch of red pepper flakes!
How To Make Copycat Buffalo Wild Wings Teriyaki Sauce?
It’s so easy, I promise.
Step 1: Prep the Wings
Preheat your oven to 425°F (220°C) and line a baking sheet with
Pat your wings dry. I mean really dry. This is key for getting that crispy skin. If you want, toss them in a little flour for extra crunch. Season with salt and black pepper.
Arrange them on the baking sheet—no crowding! Overlapping = soggy wings, and we don’t want that.
Step 2: Bake Until Golden
Bake for 30 minutes, then flip them over. Continue baking for another 10-20 minutes until they’re golden brown and crispy.
Air fryer lover? Cook at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through.
Step 3: Make the Teriyaki Sauce
While your wings are crisping up, let’s make that glorious sauce.
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In a small saucepan, whisk together soy sauce, sake (or water), brown sugar, rice vinegar, cornstarch, and grated ginger. Stir until fully combined.
Heat over medium-high heat, stirring constantly. Once it starts to bubble, let it simmer for 1-2 minutes, until it thickens just enough to coat a spoon.
If it’s too thick, stir in a little water. If it’s too thin, let it simmer a bit longer.
Step 4: Toss & Serve
Once the wings are done, toss them in the teriyaki sauce while they’re still hot. Or, if you like your wings extra saucy, serve the sauce on the side for dipping.
Garnish with green onions and toasted sesame seeds for that restaurant-style finish.
Storage Options:
- Fridge: Store leftover sauce in an airtight container for up to a week.
- Freezer: Yep, this sauce freezes great! Keep it in a small container for up to 3 months.
- Reheating Wings: The oven is your friend! Heat at 375°F (190°C) for 10 minutes to keep them crispy.
Variations and Substitutions:
- Sweeter Sauce? Add a tablespoon of honey.
- Spicy Teriyaki? Stir in a teaspoon of sriracha or red pepper flakes.
- Gluten-Free? Use tamari or coconut aminos instead of soy sauce.
- Extra Umami? A dash of Worcestershire sauce or fish sauce works wonders.
What to Serve with Copycat Buffalo Wild Wings Teriyaki Sauce?
Because let’s be real, wings deserve great sides.
- Steamed Rice – Because that sauce deserves to be soaked up.
- Garlic Noodles – Butter, garlic, soy sauce… need I say more?
- Stir-Fried Veggies – Broccoli, bell peppers, snap peas. Something green for balance, right?
- Pickled Cucumbers – A tangy, crunchy contrast to the sweet sauce.
Frequently Asked Questions:
Can I use chicken thighs or drumsticks instead of wings?
Yep! Just adjust the bake time—thighs take about 35-40 minutes, drumsticks about 45 minutes.
Can I make the sauce ahead of time?
Absolutely! Make it up to a week in advance and store it in the fridge. Reheat before tossing with wings.
Is this exactly like Buffalo Wild Wings?
Pretty close! But homemade always has that extra freshness you can’t get from a bottle.
And that’s it—your very own Copycat Buffalo Wild Wings Teriyaki Sauce, made fresh at home! Whether you’re whipping these up for game day, a casual dinner, or just because you need those wings now, I promise this recipe won’t disappoint.
So tell me—what’s your go-to wing flavor?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Buffalo Wild Wings Teriyaki Sauce Recipe
Ingredients
For the Chicken Wings:
- 2 pounds chicken wings rinsed and patted dry
- Salt to taste
- Black pepper to taste
- ½ cup all-purpose flour optional, for a crispier texture
- 2-3 green onions or scallions thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds for garnish
For the Teriyaki Sauce:
- ¼ cup soy sauce
- ¼ cup sake or water, if preferred
- ¼ cup brown sugar
- 1 tablespoon rice vinegar or white vinegar/apple cider vinegar
- 1 teaspoon cornstarch
- 1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
Instructions
Prepare the Chicken Wings
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
- Season the chicken wings generously with salt and black pepper. If a crispier texture is desired, lightly coat the wings in all-purpose flour, ensuring an even layer.
- Arrange the wings in a single layer on the prepared baking sheet, ensuring they do not overlap. This allows for even cooking and optimal crispiness.
Bake the Chicken Wings
- Transfer the wings to the preheated oven and bake for 30 minutes. Carefully flip the wings over and continue baking for an additional 10-20 minutes, or until they develop a golden-brown color and reach an internal temperature of 165°F (75°C).Note: If using an air fryer, cook the wings at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through.
Prepare the Teriyaki Sauce
- While the wings are baking, prepare the sauce. In a small saucepan, combine the soy sauce, sake (or water), brown sugar, rice vinegar, cornstarch, and grated ginger. Stir thoroughly to ensure all ingredients are well incorporated.
- Place the saucepan over medium-high heat, stirring continuously. Bring the mixture to a gentle simmer, allowing it to cook for 1-2 minutes, or until it thickens to a consistency that can coat the back of a spoon.
- If the sauce appears too thick, add a small amount of water and stir to loosen. If a thicker consistency is preferred, continue simmering, stirring frequently, until the desired texture is achieved.
Coat the Chicken Wings
- Once the wings have finished baking, remove them from the oven and immediately toss them in the prepared teriyaki sauce, ensuring an even coating. Alternatively, the sauce may be served on the side as a dipping sauce.
Garnish and Serve
- Transfer the sauced wings to a serving plate. Garnish with sliced green onions and toasted sesame seeds for added texture and flavor. Serve immediately.
Notes
- Soy sauce with tamari or coconut aminos.
- Cornstarch with arrowroot powder or potato starch.
- Ensure that the sake (if used) is certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
