Copycat Buffalo Wild Wings Teriyaki Sauce Recipe
Recreate the iconic Buffalo Wild Wings Teriyaki Sauce at home with this easy recipe. Made with soy sauce, sake, brown sugar, rice vinegar, and ginger, this sauce delivers a perfect balance of sweet and savory flavors—ideal for wings, stir-fries, and more.
4 Servings
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
To make this recipe gluten-free, substitute:
- Soy sauce with tamari or coconut aminos.
- Cornstarch with arrowroot powder or potato starch.
- Ensure that the sake (if used) is certified gluten-free.