Teriyaki Chicken Wings are sweet, savory, and sticky with a homemade teriyaki glaze. This recipe is perfect for game days, family dinners, or easy crowd-pleasing appetizers.
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If you are looking for the perfect appetizer that everyone will love, these Teriyaki Chicken Wings needs to be on your menu.
Wings have always been a favorite in our house, especially for my son Luke. I am always looking for new ways to prepare them, and this Teriyaki Chicken Wing Recipe was an instant hit with him. The combination of tender chicken wings, bold teriyaki flavor, and a caramelized glaze makes these wings hard to resist.
If you love these wings, you will also want to try my Teriyaki Chicken for a delicious dinner option and my Buffalo Chicken Wings for another classic wing recipe with plenty of flavor.
Reader Review: "These were easy and turned out mouth watering! They disappeared quickly! A new favorite way to make wings." - Melissa
Why You'll Love This Recipe
- The perfect flavor combination. These Teriyaki Chicken Wings are sweet, savory, and perfectly sticky, creating an irresistible balance of flavors in every bite.
- A family favorite. Everyone loves chicken wings, and this homemade teriyaki version is one both kids and adults will request again and again.
- Perfect for game day. Sticky, flavorful, and easy to eat, these wings are always a hit for football parties, tailgates, potlucks, and holiday gatherings.
- Easy to double for a crowd. Making wings for a party? Simply double the recipe and bake them on multiple sheet pans to feed a hungry crowd without any extra work.
Ingredients
- Wings: I used wings already separated into flats and drumettes to save time.
- Mirin: A sweet Japanese rice wine that gives authentic teriyaki sauce sweetness.
- Soy Sauce: Provides a salty, umami flavor to balance sweetness.
- Ginger Paste: For bright, spicy ginger flavor.
- Garlic: Fresh minced garlic gives a bold flavor.
- Brown Sugar: To help create a rich glaze that caramelizes beautifully.
- Ginger Powder: To reinforce the fresh ginger flavor.
- Garlic Powder: To evenly season the wings before baking.
- Salt & Pepper: A simple blend to enhance the flavors.
- Corn Starch: Helps dry the surface of the wings and gives crispier skin.
- Sesame Seeds: Optional for topping at the end to give a little crunch and the classic teriyaki presentation.
Tim's Tip: Lay the wings in a single layer on the baking sheet. This allows for an even cook and a crispy skin.
How to Make Teriyaki Chicken Wings
1. Make the Marinade: In a medium bowl, combine the mirin, soy sauce, minced garlic, and ginger paste until well mixed. Divide the marinade equally between two bowls. One will be used to marinate the chicken, and the other will be reserved for making the glaze.
2. Marinate the Chicken: Place the wings in a shallow dish and pour one portion of the marinade over the wings. Toss to coat evenly and refrigerate for at least 2 hours or overnight for the best flavor.
3. Make the Seasoning Mixture: While the wings marinate, combine the salt, black pepper, ginger powder, garlic powder, and corn starch in a small bowl. Stir until evenly blended.
4. Prepare the Wings: Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Remove the wings from the marinade and allow the excess liquid to drain off. Toss the wings with the seasoning mixture until evenly coated.
Arrange the wings in a single layer and bake for approximately 20 minutes, or until they reach an internal temperature of about 145°F.
5. Make the Teriyaki Glaze: While the wings are baking, pour the reserved marinade into a small saucepan over medium-low heat. Stir in the brown sugar and cook until the sugar has completely dissolved and the sauce begins to thicken slightly.
6. Glaze the Wings: Brush both sides of each wing with the teriyaki glaze and return them to the oven for 10 minutes.
Remove the wings, brush them with another generous layer of glaze, and bake for an additional 15 minutes, allowing the sauce to caramelize.
The wings are done when they reach an internal temperature between 185°F and 190°F, creating juicy meat with tender, flavorful skin.
7. Finish the Wings: Remove the wings from the oven and let them rest for 3 to 5 minutes. This allows the sticky teriyaki glaze to set before serving. Sprinkle generously with sesame seeds for a classic teriyaki presentation.
Substitutions and Variations
- Add Some Heat: Mix a teaspoon of sriracha or crushed red pepper flakes into the glaze for spicy teriyaki wings.
- Use Fresh Ginger: If you don't have ginger paste, substitute freshly grated ginger.
- Air Fryer Method - Cook the marinated wings in an air fryer at 380°F until nearly done, then brush with glaze and finish cooking until caramelized.
- Grill Method - After glazing the wings, finish them over a medium-hot grill for a few minutes per side. The grill adds a delicious smoky flavor that's perfect for summer cookouts.
Expert Tips
- Add the brown sugar at the end. Brown sugar can burn if it's baked for too long. Keeping it out of the marinade and adding it when making the glaze creates a rich, caramelized finish without scorching.
- Finish at a higher temperature. Starting the wings at a lower temperature to cook them evenly, while increasing to 375°F at the end, helps crisp the skin and caramelize the sticky teriyaki glaze.
- Marinate for maximum flavor. Let the wings marinate for at least 2 hours, or overnight if possible, so the teriyaki flavors have time to penetrate the meat.
- Pat the wings dry before seasoning. After removing the wings from the marinade, gently pat them dry with paper towels before tossing them with the seasoning mixture. This helps the cornstarch adhere evenly and promotes crispier skin during baking.
What to Serve with Teriyaki Chicken Wings
These wings pair perfectly with:
Storage
Store leftover wings in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F oven or air fryer until warmed through to help keep the skin crisp. Avoid microwaving if possible, as it softens the glaze.
FAQs
Be sure to drain the marinade well before seasoning the wings. Too much moisture prevents the skin from crisping.
Yes. Just thaw them completely and pat them dry before marinating
You can make the marinade ahead of time and go ahead and marinate the wings for up to 24 hours in advance. This makes them perfect for parties or game day.
More Delicious Chicken Wing Recipes
Made this recipe? Let me know!
Recipe
Teriyaki Chicken Wing Recipe
Ingredients
- 2 lbs Chicken Wings about 18 wings
For the Marinade
- 2 cups Soy Sauce
- 1 cup Mirin
- 1 tablespoon Ginger Paste Or fresh ginger
- 1 tablespoon Garlic Minced
Seasoning for Chicken
- 1 tablespoon Corn Starch
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Ginger Powder
- 1 teaspoon Garlic Powder
- 3 tablespoon Toasted Sesame Seeds For Garnish
Instructions
- Make the Marinade: In a medium bowl, combine the mirin, soy sauce, minced garlic, and ginger paste until well mixed. Divide the marinade equally between two bowls. One will be used to marinate the chicken, and the other will be reserved for making the glaze. 1 cup Mirin 2 cups Soy Sauce 1 tbsp Ginger Paste 1 tbsp Garlic
- Marinate the Chicken: Place the wings in a shallow dish and pour one portion of the marinade over the wings. Toss to coat evenly and refrigerate for at least 2 hours or overnight for the best flavor. 2 lbs Chicken Wings
- Make the Seasoning Mixture: While the wings marinate, combine the salt, black pepper, ginger powder, garlic powder, and cornstarch in a small bowl. Stir until evenly blended. 1 tsp Sea Salt 1 tsp Black Pepper 1 tbsp Corn Starch 1 tsp Ginger Powder 1 tsp Garlic Powder
- Prepare the Wings: Preheat the oven to 300°F. Line a baking sheet with parchment paper. Remove the wings from the marinade and allow the excess liquid to drain off. Toss the wings with the seasoning mixture until evenly coated. Arrange the wings in a single layer and bake for approximately 20 minutes, or until they reach an internal temperature of about 145°F.
- Make the Teriyaki Glaze: While the wings are baking, pour the reserved marinade into a small saucepan over medium-low heat. Stir in the brown sugar and cook until the sugar has completely dissolved and the sauce begins to thicken slightly.
- Glaze the Wings: Brush both sides of each wing with the teriyaki glaze and return them to the oven for 10 minutes. Remove the wings, brush them with another generous layer of glaze, and bake for an additional 15 minutes, allowing the sauce to caramelize. The wings are done when they reach an internal temperature between 185°F and 190°F, creating juicy meat with tender, flavorful skin.
- Finish the Wings: Remove the wings from the oven and let them rest for 3 to 5 minutes. This allows the sticky teriyaki glaze to set before serving. Sprinkle generously with sesame seeds for a classic teriyaki presentation. 3 tbsp Toasted Sesame Seeds
Notes
- Add the brown sugar at the end. Brown sugar can burn if it's baked for too long. Keeping it out of the marinade and adding it when making the glaze creates a rich, caramelized finish without scorching.
- Finish at a higher temperature. Starting the wings at a lower temperature to cook them evenly, while increasing to 375°F at the end, helps to crisp up the skin and caramelize the sticky teriyaki glaze.
- Marinate for maximum flavor. Let the wings marinate for at least 2 hours, or overnight if possible, so the teriyaki flavors have time to penetrate the meat.
- Pat the wings dry before seasoning. After removing the wings from the marinade, gently pat them dry with paper towels before tossing them with the seasoning mixture. This helps the cornstarch adhere evenly and promotes crispier skin during baking.
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