Crispy golden oven-baked wings smothered in a homemade teriyaki sauce are all it takes to make teriyaki chicken wings a hit at your next gathering! They couldn’t be easier with just 5 minutes of prep time!
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Sweet, Sticky, and Finger-Licking!
I love a good saucy wing, don’t you? Taking my crispy baked chicken wings and tossing them around in a variety of sauces is a great way to make a completely different appetizer or meal every time!
From bbq to buffalo sauce to this lemon pepper wings recipe, there isn’t a flavor my family won’t devour. These baked teriyaki chicken wings are our new favorite! Wings get tossed around in an Asian-inspired easy teriyaki sauce for a sweet and sticky delicious bite.
They are the perfect finger food for game day parties and holiday parties and when served with a side like fried rice, it becomes an easy meal idea!
Why This Recipe Works
- Easy to make. The teriyaki wing sauce comes together with simple ingredients you probably use almost daily. Just 5 minutes of prep time, the rest is effortless!
- Delicious. This glaze is a combination of sweet and tangy that will leave everyone licking their fingers.
- Easily double the recipe. You can make more to serve a larger crowd or see below for ideas on ways to use leftover sauce.
Teriyaki Wings Ingredients
Just a few simple ingredients are needed to whip up these easy teriyaki wings. And once you make the homemade teriyaki wing sauce, you’ll never look back!
Find the full printable recipe below.
- Wings: You’ll need 1 1/2 pounds for this recipe, but as I said, you can adjust the amount as needed. Fresh is best but if using frozen, make sure to thaw them first.
- Honey: This is what makes them nice and sticky. It also gives the glaze its sheen.
- Light brown sugar: Adds a caramelized sweetness without making the sauce too dark. The soy sauce is what will give the sauce the color, so using light brown sugar won’t alter the color too drastically.
- Garlic: Tips on how to mince garlic can make the process even easier. It’s also a great way to mince more than you need and freeze some for other recipes later on.
Variations + Substitutions
- Replace fresh ginger and fresh garlic with ground ginger and garlic powder if that’s what you have.
- Use pineapple juice in place of the honey or along with it. You’ll still use the brown sugar, but the pineapple juice adds a bit of a different flavor.
- Sprinkle sesame seeds over the glaze just before serving. It adds a nutty flavor and a bit of extra texture.
How to Make Teriyaki Chicken Wings
This teriyaki chicken wings recipe is easy to make and ready in under an hour. Follow the simple steps below to get started.
- Prep the wings. Pat them dry using a paper towel. This will help remove excess moisture so they crisp up nicely. It also helps the seasoning to stick to them. Toss them around in a zip loc bag or large bowl with baking powder, salt, and pepper.
- Lay them on a baking sheet. Prepare a baking sheet with foil, then top that with a wire rack so the heat can circulate underneath the wings as well. This will help avoid excess grease, but it’s totally optional. Place the teriyaki wings in a single layer on top of the rack with room between each one. Having them too close together will cause them to steam rather than be crisp.
- Bake. Transfer them to the oven and bake for 30-40 minutes, flipping halfway, until crispy and golden brown. While they’re baking, make the teriyaki sauce on the stovetop. The cornstarch slurry is what helps to thicken the sauce, so don’t skip it!
- Brush with glaze. Once chicken is out of the oven, brush each piece with a generous amount of the sauce and serve while warm. Pour any extra sauce into a jar for later use. Don’t throw it out!
Wings are small and don’t take quite as long to cook as larger cuts of chicken, however, the best way to tell is to use a meat thermometer. The internal temperature will read 165 degrees.
To turn these appetizers into a full meal, you can serve them with a side of plain white rice (trust me, the rice absorbs all of the flavors of the sauce and is heavenly). You can also serve them with brown rice, noodles, or cauliflower rice for a low-carb option. A side salad or grilled veggies are also great.
If you find your sauce is too thin, even with the cornstarch slurry, whisk in an extra teaspoon of cornstarch. If it’s too thick, add a Tablespoon of water to thin it out. Stir until smooth.
Yes! Air fry chicken wings for 18 minutes flipping halfway through. Toss immediately with sauce when done.
These teriyaki chicken wings are best eaten on the same day. Once they’ve been glazed they can get very soggy.
To store: If you plan on storing some for later, don’t glaze them yet. Bake them, allow them to cool completely, and place them in an airtight container in the fridge for up to 3 days.
To reheat: Use an air fryer basket to reheat and get the wings to crisp up, or the oven. Warm up the glaze, then brush the extra sauce on the wings just before serving.
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Teriyaki Chicken Wings
- 1 ½ pounds chicken wings (about 20 fresh, not frozen)
- 1 Tablespoon baking powder
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 425ºF. Line a baking sheet with foil and coat with nonstick cooking spray. Place a wire rack on the pan if you'd like the wings less greasy.
- Remove wings tips and cut into wings and drums, if needed. Pat dry with a paper towel until completely dry.
- In a zip-top bag, shake the baking powder, salt, and pepper until combined. Add the chicken and shake until coated. Place on top of the rack.
- Bake for 30 to 40 minutes, or until nice and crispy, flipping halfway through cooking time. Let sit a few minutes.
- In a small saucepan, whisk together 3/4 cup water, soy sauce, brown sugar, honey, garlic, and ginger over medium heat.
- In a small bowl, whisk the remaining 1/4 cup water and cornstarch. Whisk into the pan and bring to a light simmer. Simmer until the sauce begins to thicken and then remove from heat. If the sauce becomes too thick, add 1 Tablespoon water to thin it. If you'd like it thicker, whisk in 1 teaspoon cornstarch.
- Brush sauce on each wing and serve while warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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