Name: Teriyaki Chicken Wings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian
Ingredients: Baked Chicken Wings:; 3 pounds chicken wings, prepped for cooking; 1 tbsp baking powder; 1 tsp fine sea salt; 1 pinch black pepper; Teriyaki Sauce:; 1 1/4 cups water, divided; 1/4 cup soy sauce; 1/4 cup light brown sugar, packed; 2 tbsp honey; 1/2 tsp ground ginger; 1/4 tsp garlic powder; 2 tbsp cornstarch; Optional Garnish: chopped green onion, sesame seeds

If you love wings, you know there’s nothing quite like that moment when you bite into a perfectly cooked, sticky, flavorful wing. Crispy on the outside, tender and juicy on the inside, with sauce that clings just right—trust me, it’s pure magic. These Teriyaki Chicken Wings are exactly that kind of magic. Baked instead of fried, they’re easier to make, less messy, and still packed with that irresistible sweet-savory glaze that makes wings a favorite at any gathering.

Whether it’s game day, a casual weeknight dinner, or just a treat-yourself kind of night, these wings are sure to hit the spot. They’re sticky, shiny, and bursting with flavor—seriously, the aroma of the teriyaki sauce baking in your kitchen will have everyone hovering around the oven.

Get ready to make wings that are tender, sticky, and perfectly caramelized. This recipe is your ticket to homemade wing heaven.

Why You’ll Love This Recipe

This recipe isn’t just about wings—it’s about creating a little moment of joy. Here’s why these Teriyaki Chicken Wings are going to be your new favorite:

Versatile

Perfect for weeknight dinners, parties, or casual get-togethers. They’re easy to scale up for a crowd, and everyone loves a good wing.

Budget-Friendly

Made with simple pantry staples like soy sauce, honey, and brown sugar. No expensive or hard-to-find ingredients needed.

Quick and Easy

Baked wings mean less mess and fuss, but all the flavor of deep-fried wings without standing over a fryer.

Crowd-Pleasing

Sticky, sweet, and savory wings are almost universally loved. Serve with a side of rice, veggies, or just your favorite dipping sauce, and they’ll disappear fast.

Customizable

Feel free to adjust the sauce—add more ginger for a warming kick, more honey for sweetness, or a sprinkle of chili flakes for heat.

Recipe Origin

Teriyaki sauce has its roots in Japan, where it’s used to create that beautiful balance of sweet and savory on grilled meats. Combining soy sauce, sugar, and mirin or honey, teriyaki provides a sticky, flavorful glaze that caramelizes beautifully when cooked. Chicken wings, beloved worldwide, are the perfect canvas for this sauce. Baked teriyaki wings are an adaptation that keeps the flavor intact while offering a healthier, less oily option that’s simple enough for home cooks.

Kitchen Tools You’ll Need

Large mixing bowl
Baking sheet
Wire rack (optional, for extra crispiness)
Small saucepan
Whisk
Measuring cups and spoons
Tongs or spatula

Chef’s Pro Tips for Perfect Results

Dry the wings well before baking to ensure maximum crispiness.
Use a wire rack on your baking sheet to let air circulate and help the wings crisp evenly.
Don’t skip the cornstarch in the sauce—it thickens beautifully and helps the glaze stick.
Brush wings with sauce in layers, reserving some for serving, so the glaze is sticky but not burnt.
Garnish last minute with sesame seeds and green onions for a fresh pop of flavor and color.

Ingredients in Teriyaki Chicken Wings

Let’s break down the magic of this dish:

Chicken Wings

The star of the show—juicy, tender, and the perfect shape for that sticky teriyaki glaze.

Baking Powder

Helps achieve crispy skin when baked. This little trick makes a huge difference without frying.

Fine Sea Salt & Black Pepper

Seasoning that enhances flavor and balances the sweetness of the sauce.

Teriyaki Sauce Ingredients:

Water: Forms the base for the sauce.
Soy Sauce: Adds savory umami depth.
Light Brown Sugar: Sweetness that balances the soy.
Honey: Adds natural sweetness and helps the glaze caramelize.
Ground Ginger: A warm, slightly spicy note that makes the sauce sing.
Garlic Powder: Adds that classic savory undertone.
Cornstarch: Thickens the sauce so it clings perfectly to the wings.

Garnishes (Optional)

Chopped Green Onion: Adds freshness and color.
Sesame Seeds: Give crunch and visual appeal.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get these wings on your table:

Preheat Your Equipment

Preheat your oven to 425°F (220°C). This ensures crispy wings and even cooking.

Prepare the Wings

Pat the chicken wings dry with paper towels. Toss them in baking powder, sea salt, and black pepper until evenly coated.

Arrange for Baking

Place the wings on a baking sheet lined with foil or a wire rack. Make sure they’re spaced out so hot air circulates and the wings crisp up beautifully.

Bake to Perfection

Bake the wings for 35–45 minutes, flipping halfway, until golden brown and crispy.

Make the Teriyaki Sauce

While the wings bake, combine water, soy sauce, brown sugar, honey, ginger, and garlic powder in a small saucepan over medium heat. Bring to a gentle boil. Mix cornstarch with a little water, then whisk into the sauce. Continue cooking until thickened.

Glaze the Wings

Once baked, toss the wings in the teriyaki sauce until evenly coated. Return to the oven for 5–7 minutes to let the glaze caramelize slightly.

Garnish and Serve

Sprinkle with chopped green onions and sesame seeds for a final touch. Serve immediately and watch them disappear!

Nutrition Facts

Servings: 6–8
Calories per serving: Approx. 350–400 (without dipping sauce)
Preparation Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

How to Serve Teriyaki Chicken Wings

These wings are incredibly versatile:

With Rice or Noodles: Serve over steamed rice or stir-fried noodles for a complete meal.
As an Appetizer: Perfect finger food for game day or parties.
With Veggies: Pair with roasted or stir-fried vegetables for a balanced dinner.
With Dipping Sauces: Ranch, blue cheese, or extra teriyaki for dipping.
As a Party Platter: Arrange on a large plate with garnishes and watch them disappear fast.

Make-Ahead and Storage Tips

Prep Ahead: Coat the wings with baking powder and seasonings a few hours before baking for extra crispiness.
Storage: Store cooked wings in an airtight container in the fridge for up to 3 days.
Reheat Tips: Reheat in the oven at 375°F (190°C) for 8–10 minutes to regain crispiness.
Freezing: Freeze baked wings before tossing in sauce for up to 2 months. Reheat and glaze when ready.

Variations to Try

Spicy Teriyaki: Add chili flakes or sriracha to the sauce for a kick.
Garlic Lovers: Add extra garlic powder or fresh minced garlic.
Sesame Teriyaki: Toast sesame seeds lightly before sprinkling for added flavor.
Honey Glaze: Swap some brown sugar for additional honey for a sweeter wing.

Additional Tips

Don’t overcrowd the pan: Wings crisp better when spaced apart.
Double the batch: Great for meal prep or feeding a crowd.
Adjust sweetness: Add more or less honey/brown sugar depending on your taste.
Watch the glaze: Caramelization happens quickly—don’t leave wings unattended.

FAQ Section

Q1: Can I use frozen wings?
A1: Yes, but thaw completely and pat dry for best results.

Q2: Can I bake at a lower temperature?
A2: You can, but wings may not crisp as well; higher heat is key for crispy skin.

Q3: Can I grill these wings instead of baking?
A3: Absolutely! Grill over medium heat, basting with sauce in the last few minutes.

Q4: How can I make them extra sticky?
A4: Brush multiple layers of sauce, letting each layer set in the oven for a few minutes.

Q5: Can I make the sauce ahead of time?
A5: Yes, make the sauce and refrigerate. Reheat gently before tossing with wings.

Q6: Are these wings healthy?
A6: Baking instead of frying reduces fat, and they’re packed with protein.

Q7: Can I double or triple the recipe?
A7: Yes! Just use a larger baking sheet or multiple sheets to avoid overcrowding.

Q8: Can I make them gluten-free?
A8: Use gluten-free soy sauce to make the dish gluten-free.

Q9: How long will leftovers last?
A9: Stored in an airtight container in the fridge, up to 3 days.

Q10: Can I skip the cornstarch?
A10: You can, but the sauce may be thinner and less clingy.

Conclusion

These Teriyaki Chicken Wings are crispy, sticky, sweet, and savory—the ultimate crowd-pleaser. Baked instead of fried, they’re simple to make, healthier, and just as indulgent as takeout. Whether it’s a weeknight dinner, party appetizer, or weekend treat, they’ll disappear fast. Garnish with sesame seeds and green onions for a beautiful finish, and enjoy every bite of homemade wing perfection.