These Sweet and Sticky Teriyaki Chicken Wings are everything you want in a wing: flavorful, tender, and juicy.
The secret is in the restaurant-style, extra crispy baking powder coating, and the homemade teriyaki glaze that makes them sweet, sticky, and deliciously irresistible.
Table of Contents
Why You'll Love This Recipe
We love a good chicken wing recipe, and this one is sure to be a hit at your next party. Here's why we're obsessed:
- Simple Ingredients: The recipe uses simple, easy-to-find ingredients, and the homemade teriyaki glaze is incredibly flavorful.
- Perfect for Parties: This recipe makes a large batch, so it's perfect for feeding a crowd. It's a great addition to any party menu.
- Make-Ahead: You can marinate the chicken wings overnight, so they're perfect for easy entertaining.
- Easy to Customize: The recipe is versatile - you can use the teriyaki glaze for other proteins like salmon or tofu.
- Healthier Option: By baking the wings instead of frying them, this recipe is a healthier option without sacrificing any of the flavor.
Key Ingredients
- Chicken Wings – The star of our dish, these chicken wings are not only affordable, but they also soak up the flavors of the teriyaki glaze beautifully.
- Homemade Teriyaki Glaze – This is what sets our recipe apart. It’s a sweet and savory glaze that takes these wings to the next level.
How to Make Teriyaki Chicken Wings
Step 1
Prepare the teriyaki glaze and let it cool. Rinse chicken wings and let the excess water drain. Combine seasoning ingredients and set aside.
Step 2
Transfer chicken wings into a Ziploc bag and sprinkle seasoning over them. Coat the wings with the teriyaki glaze and let them marinate in the fridge.
Step 3
After marinating, bake the chicken wings for an hour at 400 F. Brush the remaining glaze over the wings and serve over rice.
For full list of ingredients and instructions, see recipe card below.
Serving Suggestions
Rice
- Serve these delicious wings over a bed of stovetop white rice or brown rice. The rice will soak up the extra teriyaki sauce and make for a filling, satisfying meal.
Salads
- A fresh, crunchy salad is the perfect way to balance out the rich, savory flavor of the teriyaki chicken wings. We recommend a simple green salad or a coleslaw to accompany these wings.
Veggies
- Grilled or steamed broccoli are a great side for teriyaki chicken wings. Some simple roasted mixed vegetables will also go great.
Recipe Variation Ideas
These Teriyaki Chicken Wings are a crowd-pleaser, but there are always ways to make a good thing even better. Here are some of our favorite variations:
- Spicy: If you like your wings with a kick, try adding some red pepper flakes or a dash of hot sauce to the teriyaki glaze. You can also use our homemade spicy teriyaki sauce instead.
- Sweeter: If you prefer your teriyaki on the sweeter side, add a bit of honey or brown sugar to the glaze. It will caramelize beautifully as the chicken wings bake.
- Gluten-Free: For a gluten-free version, substitute the soy sauce in the teriyaki glaze with tamari or coconut aminos. This simple switch will make the recipe gluten-free without compromising on flavor.
- Herbs: Feel free to experiment with different herbs and spices. A dash of ginger or a sprinkle of sesame seeds can take the flavor profile up a notch.
Frequently Asked Questions
We recommend using 5 lbs. (2.3 kg) of fresh chicken wings for this teriyaki chicken wings recipe. You can also use a combination of both drumettes and wingettes.
Yes, you can use store-bought teriyaki sauce if you're short on time. However, we highly recommend trying our homemade teriyaki glaze for a fresher and more flavorful result. Plus, it's super easy to make!
How to Store Leftovers
- Storing: After enjoying these delicious teriyaki chicken wings, you can store any leftovers in an airtightly sealed container. They can be kept in the fridge for up to 3 days.
- Freezing: If you want to save your teriyaki chicken wings for a later time, you can freeze them. Place the cooled wings in a single layer on a baking sheet and put them in the freezer. Once they're frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
- Thaw: When you're ready to enjoy your frozen wings, simply let them thaw in the fridge overnight.
- Reheating: You can reheat the teriyaki chicken wings in the oven or toaster oven at 350°F for about 10-15 minutes. Alternatively, you can reheat them in the microwave for 2-3 minutes.
Similar Recipes You'll Love:
- Standing Bone-In Ribeye Roast Recipe
- Tender and Juicy Sweet BBQ Baby Back Ribs
- Baked Breaded Chicken Drumsticks
- BBQ Chicken Drumsticks
- BBQ Chicken Wings
- Chicken Drumsticks in BBQ Sauce
Here are some more meat recipes to try:
Recipe Card
Teriyaki Chicken Wings (Sweet and Sticky)
Ingredients
Teriyaki Glazed Chicken Wings Ingredients
- 5 lbs. chicken wings
- ½ tbsp. garlic salt
- 1 tsp. salt
- ¼ black pepper
- 2 cups Homemade Teriyaki Glaze
Instructions
- Prepare teriyaki glaze and let it cool before use. Rinse chicken wings. Transfer into the strainer for excess water to drain.
- Measure out and combine seasoning ingredients. Set aside until ready for use.
- Transfer chicken wings into a gallon size Ziploc bag, and sprinkle seasoning over the chicken.
- Open the Ziploc bag again and coat chicken wings with the glaze. Place in the fridge and let it marinade for at least 4 hours or overnight.
- Preheat oven to 400 F (200 C). Lay out chicken in a baking pan lined with parchment paper. Bake for an hour on the lowest oven rack.
- Remove from the oven, brush remaining glaze over chicken wings.
- Serve over rice.
Notes
- Marinate the chicken wings for at least 4 hours or overnight for the best flavor. This allows the meat to absorb the teriyaki glaze and seasonings, giving you a more delicious and tender result.
- Preheat your oven to 400 F (200 C) and place the chicken wings on the lowest rack. This will help the wings cook evenly and become crispy on the outside.
- Don't skip the step of lining your baking pan with parchment paper. It makes cleaning up a lot easier and prevents the wings from sticking to the pan.
- Brush the remaining teriyaki glaze over the wings after they have been in the oven for an hour. This gives them a beautiful, caramelized finish and an extra burst of flavor.
- Serve your teriyaki chicken wings over rice for a classic and delicious meal. The rice will soak up the extra teriyaki glaze and complement the savory flavors of the chicken.
- This recipe can also be cooked on a grill. Cook on medium heat, covered, for 20-25 minutes on each side until the wings are done. Brush the remaining glaze over them when done.
- If you're a fan of teriyaki sauce, you might also like my teriyaki salmon recipe!
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