For your next party or game day get-together make this recipe for savory, baked teriyaki chicken wings.
Chicken wings are oven-baked and tossed in a thick, rich, soy and garlic umami sauce that’s finger-licking good!
You’ll want to double up the recipe for these juicy and flavorful wings because nobody can eat just one!
Best Baked Teriyaki Chicken Wings!
- Teriyaki chicken wings are delicious served hot or cold, so they’re perfect for road trips, picnics, and parties!
- Keep teriyaki-glazed party wings in a crockpot for easy game-day access! Make extra teriyaki sauce and share the slow cooker with some juicy meatballs!
- Oven-baked wings are less greasy than fried and still just as moist and tender with less cleanup!
Ingredients and Variations
Get crispy, char-grilled chicken wings in the oven with less work!
Chicken: Wings, thighs, and drumsticks can all be used by adjusting bake times. Frozen wings should be thawed before cooking so the coating adheres properly.
Sauce: Four ingredients are all you need for this rich, umami-flavored sauce. White cooking wine can be used instead of Chinese cooking wine (aka Shaoxing), or even Dry sherry if necessary. Low-sodium soy sauce is an acceptable substitution for regular soy sauce.
Variations: Swap out white sugar for brown sugar or use honey or maple syrup, if desired. Make a spicy teriyaki sauce by adding a dash of sambal or sriracha and a few red pepper flakes for visual appeal.
How to Make Teriyaki Chicken Wings
- Toss wings in baking powder and salt as directed in the recipe below.
- Bake wings on a wire rack until browned and cooked through, flipping them halfway. A meat thermometer should read 165°F when wings are fully cooked.
- While the wings are baking, cook the sauce by adding all of the ingredients to a small pot. Boil and then simmer until the sauce is slightly thickened.
- Toss half the wings with 1 to 1 ½ tablespoons of teriyaki sauce. Repeat with remaining wings and sauce. Sprinkle with toasted sesame seeds and sliced green onions before serving.
Tip:
The sauce will thicken as it cools, and become the perfect consistency for sticking to the baked wings.
Chicken Wing Tips & Tricks
- Be sure to pat wings dry before using so the baking mix adheres all the way around each wing.
- For the best, crispiest wings, don’t overlook the baking powder in Step 3 as it helps to separate the skin from the meat making them crispy while locking in juicy flavor.
- Wings are small and tend to overcook easily. A meat thermometer is highly recommended to avoid overcooking.
- Make extra crispy wings by broiling them about for 2 minutes before saucing them.
- For a thicker sauce, mix cornstarch and cold water together and whisk it into the sauce as it boils. Thin out a too-thick sauce by whisking in a little water or pineapple juice while the sauce simmers.
- To toast sesame seeds, saute them in a dry saucepan until lightly browned. Transfer them to a bowl to cool before using.
- Use leftover sauce for extra wing dipping or freeze in ice cube trays and toss one or two into a veggie stir fry, or rice.
Storing Chicken Wings
- Keep leftover teriyaki wings in a covered container in the refrigerator for up to 4 days.
- Reheat them in an Air Fryer or microwave.
- Freeze cooled wings in zippered bags for up to 1 month.
An Array Of Appetizers!
Baked Teriyaki Chicken Wings
Ingredients
- 2 pounds chicken wings about 24 wings
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1-1½ teaspoons sesame seeds toasted*, optional garnish
Teriyaki Sauce
- ¼ cup soy sauce
- ¼ cup Chinese cooking wine or white cooking wine
- ¼ cup sugar
- 1½ teaspoons minced garlic
Instructions
- Preheat oven to 450˚F. Add a wire rack to a baking tray and set aside.
- Dry wings with paper towels.
- In a large bowl, add chicken wings, baking powder, and salt and toss to combine.
- Place wings on the wire rack. Bake for 30-40 minutes, or until chicken reaches 165˚F on an instant read thermometer, flipping after 20 minutes. Broil for 2 minutes to brown if desired**.
Sauce:
- Add soy sauce, cooking wine, sugar, and garlic to a small saucepan. Stir to combine then bring to a boil over medium heat, and reduce to a simmer. Simmer until thickened, about 6-8 minutes.
- To a large bowl, add about half of the wings with 1-1½ Tablespoons of the sauce. Toss wings and place on a plate. Repeat with remaining wings.
- Garnish with sesame seeds as desired and serve.
Notes
- *To toast sesame seeds, place seeds in a frying pan on medium low. Shake or stir for 1-3 minutes, until lightly browned. Immediately place in a bowl (or they may burn) to cool.
- **I like to broil the wings to brown them before tossing in the sauce.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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