Baked chicken wings are so easy to make and have so much flavor! These Baked Teriyaki Wings are perfect served as an appetizer or as a main dish for dinner!
These wings are delicious football watching or party wings!
Baked wings
If you love chicken wings, you're going to love these baked teriyaki wings! They have such amazing flavor from the homemade teriyaki sauce and the perfect amount of crispness that you want from a wing!
These wings are perfect for a gathering or when you're watching your favorite team play on tv.
Pair these with Baked Honey BBQ Wings and your other favorite appetizers for a delicious spread!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chicken Wings - I buy a package of "party wings" from our local Costco. The wings are already separated into two pieces and the tip has been removed. Most grocery stores sell wings. You may have to separate them.
- Soy Sauce - I like to use low-sodium soy sauce. It helps prevent the sauce from becoming too salty.
- Rice Wine Vinegar - You can also use white wine vinegar or apple cider vinegar
- Seasoning - Use ground ginger powder and fresh garlic. If you have fresh ginger on hand, feel free to use it.
- Sweeteners - I like to use both brown sugar and honey. You can use just one if you prefer
- Sesame Seeds - These are optional, but I love the way they finish the wings. They go perfectly with the teriyaki sauce. I used untoasted seeds, but toasted work too.
Step by step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Pat wings dry with a paper towel and place wings in a large bowl
- Drizzle oil over the top of the wings. Toss to mix so every part of the wing is covered with the oil
- Place wings on a baking rack
- Bake for 40 minutes, rotating wings halfway through
- Meanwhile, place soy sauce, rice wine vinegar, brown sugar, honey, garlic, and ginger in a saucepan
- Mix cornstarch with a bit of water and then add to the sauce
- Heat just until the mixture begins to thicken
- When the wings are done, remove from the baking rack and place them in a bowl
- Pour about half of the sauce over the wings
- Toss to coat and return wings back to baking rack and back into the oven under the broiler until the sauce on the wings is bubbly and slightly charred
- Sprinkle wings with sesame seeds and serve with remaining teriyaki sauce on the side
Recipe tips
- Your sauce will continue to thicken the longer it cooks. Remove from heat once it reaches the desired consistency. If the sauce gets too thick, thin it with a bit of water.
- Be certain to pat the wings dry. This helps with crisping the wings.
- Use parchment paper or foil on your baking sheet. This makes cleaning up much easier.
- Check your wings after 40 minutes of baking. If the skin isn't crispy, give the wings another 5 minutes in the oven.
- When broiling, keep a close eye on your wings. You don't want them burnt, but you do want them just slightly charred.
- Serve with extra sauce on the side for dipping!
Frequently asked questions
To reheat wings, place them on a baking sheet and in a 350°F oven for 10-15 minutes until heated through. Wings can also be microwaved, but they do lose some of their crispness.
There are two main tips for achieving baked crispy wings. First, pat your wings dry so there is no excess moisture. Second, bake the wings on a baking rack over a cookie sheet. This allows both sides of the wings to cook, without getting a soggy underside to the wings.
More delicious appetizers
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious appetizers!
Teriyaki Wings
Ingredients
Wings
- 2 ½ - 3 pounds chicken wings (about 20-25 wings)
- 2 tablespoons oil (canola or vegetable oil)
Sauce
- ½ cup soy sauce (low sodium)
- ½ cup water
- ½ cup brown sugar
- 3 cloves garlic (minced)
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teasoon red pepper flakes
- 1 tablespoon cornstarch
For Serving
- 1 teaspoon sesame seeds
- 2 green onions (sliced)
Instructions
Wings
- Preheat oven to 400°F
- LIne a baking sheet with parchment paper or foil. Place a baking rack on top of baking sheet. Lightly spray rack with nonstick spray.
- Pat wings dry with a paper towel and place wings in a large bowl2 ½ - 3 pounds chicken wings
- Drizzle oil over the top of wings. Toss to mix so every part of the wing is covered with the oil2 tablespoons oil
- Place wings on a baking rack
- Bake for 40 minutes, flipping wings halfway through
Sauce
- Meanwhile, place soy sauce, rice wine vinegar, brown sugar, honey, garlic and ginger in a saucepan½ cup soy sauce, ½ cup water, ½ cup brown sugar, 3 cloves garlic, 2 tablespoons rice wine vinegar, 1 tablespoon honey, 1 teaspoon garlic powder, ½ teasoon red pepper flakes
- Mix cornstarch with one tablespoon of water and then add to sauce1 tablespoon cornstarch
- Heat just until mixture begins to thicken
- When wings are done, remove from baking rack and place in a bowl
- Pour about half of the sauce over wings. Save the remaining sauce in a small bowl for serving with the wings.
- Toss to coat and return wings back to baking rack and back into the oven under the broiler until the sauce on the wings is bubbly and slightly charred
For Serving
- Place wings on a serving platter. Top with sesame seeds and sliced green onions for garnish. Serve extra sauce on the side for dipping.1 teaspoon sesame seeds, 2 green onions
Notes
- Your sauce will continue to thicken the longer it cooks. Remove from heat once it reaches the desired consistency. If the sauce gets too thick, thin it with a bit of water.
- Be certain to pat the wings dry. This helps with crisping the wings.
- Use parchment paper or foil on your baking sheet. This makes cleaning up much easier.
- Check your wings after 40 minutes of baking. If the skin isn't crispy, give the wings another 5 minutes in the oven.
- When broiling, keep a close eye on your wings. You don't want them burnt, but you do want them just slightly charred.
- Serve with extra sauce on the side for dipping!
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
Wings are absolutely football food, and these need to be on the menu! While I do enjoy a classic buffalo wing, it's fun to play around with the flavors. I know these teriyaki wings wouldn't last long on our countertop!
Kathy says
Yes! And I love making and serving a variety of different wings. I'm not certain I have a favorite!
Enjoy!