Teriyaki Chicken Wings

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 of wings my family won’t devour. 

These baked teriyaki chicken wings are our new favorite flavor! Wings get tossed around in an Asian-inspired easy teriyaki sauce for a sweet and sticky delicious bite. 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

1. 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!
2. Delicious. This glaze is a combination of sweet and tangy that will leave everyone licking their fingers. 
3. Easily double the recipe. You can make more to serve a larger crowd or see below for ideas on ways to use leftover sauce.

Ingredients Needed

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. Use fresh, not frozen. If using frozen, make sure to thaw them first. If the wings aren’t separated into wingettes and drumettes and you don’t want to get rid of the wing tips yourself, you can ask the butcher to do that for you.  
• 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.

1. 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. 
2. 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. 
3. 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! 
4. 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!

Ways to Use Up Extra Sauce

This versatile sauce can be used on just about everything! Pour it over rice, brush it on chicken, beef, pork, or fish, and enjoy it over grilled veggies. Here are just a few recipes that could use some of that extra sauce:

• Teriyaki burger
• Pan seared salmon
• Teriyaki chicken bowls
• Teriyaki meatballs
• Easy chicken and vegetable stir fry

Storing Leftovers

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.