teriyaki chicken wings recipe

Written ByJenny Smyth Posted on
teriyaki chicken wings recipe
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The Best teriyaki chicken wings recipe

I have always been a fan of teriyaki chicken wings, and my family loves them just as much as I do. The dish originated in Japan, where it was known as ‘yakitori,’ which translates to ‘grilled chicken.’ Over time, the recipe was adapted and modified to include a sweet and savory teriyaki sauce, which has become a staple in many Asian-inspired recipes.

When I make teriyaki chicken wings for my family, I like to use boneless chicken wings and marinate them in a mixture of soy sauce, sugar, garlic, and ginger. This gives the wings a deep flavor that is both sweet and savory. I also like to serve them with steamed vegetables or a side salad to round out the meal.

My kids love helping me prepare the ingredients and watching them cook on the grill. It’s a fun and interactive way to get them involved in cooking. We often have teriyaki chicken wings for special occasions, such as holidays or family gatherings.

They’re easy to make and always a crowd-pleaser. In addition to being delicious, teriyaki chicken wings are also relatively healthy, especially when compared to other fried foods. The marinade helps to tenderize the meat, making it easier to digest.

We like to serve them with a side of rice or noodles to soak up all the flavorful sauce. The best part about this recipe is that it’s so easy to make ahead of time and reheat when needed. Whether we’re having a quick weeknight dinner or a special occasion meal, teriyaki chicken wings are always a good choice.

Teriyaki Chicken Wings

Teriyaki Chicken Wings

4.8 from 1053 votes

These teriyaki chicken wings are baked until crispy and then coated in a sweet and savory homemade teriyaki sauce. The sauce caramelizes beautifully in the oven, creating a sticky and delicious glaze.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken Wings

2 pounds chicken wings, tips removed and separated into drumettes and flats
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper

For the Teriyaki Sauce

1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake or dry sherry
2 tablespoons brown sugar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2Line a large baking sheet with aluminum foil and place a wire rack on top.
3Pat the chicken wings dry with paper towels to remove excess moisture.
4In a large mixing bowl, combine the baking powder, salt, and black pepper.
5Add the chicken wings and toss until they are evenly coated with the mixture.
6Arrange the wings in a single layer on the wire rack.
7Bake the wings for 30 minutes.
8Then, flip each wing using tongs and continue baking for another 15 minutes, or until the skin is golden brown and crispy.
9The internal temperature should reach 165°F (74°C).
10While the wings are baking, prepare the teriyaki sauce.
11In a small saucepan over medium heat, combine the soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger.
12Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
13Once the sauce is simmering, whisk in the cornstarch slurry.
14Continue to cook for 1 to 2 minutes, stirring constantly, until the sauce thickens to a syrupy consistency.
15Remove the sauce from the heat and set it aside.
16When the wings are done baking, transfer them to a clean large bowl.
17Pour the teriyaki sauce over the wings and toss gently with tongs until each wing is evenly coated.
18Serve immediately while hot, garnished with sesame seeds and sliced green onions if desired.

🔧Equipment

Large baking sheet
Parchment paper or aluminum foil
Wire rack
Small saucepan
Whisk
Mixing bowl
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 95mg🧂Sodium: 1450mg🌾Total Carbs: 18g🥦Dietary Fiber: 0g🍬Sugars: 14g🥩Protein: 32g

📝Notes

For extra crispy wings, ensure they are thoroughly dried before coating with the baking powder mixture. You can also broil the wings for the last 2 to 3 minutes for additional crispiness. Adjust the sweetness of the sauce by adding more or less honey.

Watch Video Of How Teriyaki Chicken Wings Works

Teriyaki chicken wings are always a good idea for any occasion because they’re easy to make ahead of time and reheat when needed.

One of my favorite ways to enjoy leftover teriyaki chicken wings is by storing them in an airtight container in the refrigerator for up to 3 days or freezing them for up to 2 months.

To reheat frozen teriyaki chicken wings, simply thaw them overnight in the refrigerator and then reheat in the oven at 350°F (175°C) for about 20 minutes or until warmed through.

❓ Frequently Asked Questions About Teriyaki Chicken Wings

Q: What is the difference between teriyaki sauce and other Asian-style sauces?

Teriyaki sauce is typically sweeter and thicker than other Asian-style sauces, with a deeper flavor profile that is both sweet and savory.

Q: Can I make teriyaki chicken wings without using soy sauce?

Yes, you can substitute soy sauce with tamari or coconut aminos for a gluten-free option.

Q: How do I ensure that my teriyaki chicken wings are cooked through?

To ensure that your teriyaki chicken wings are cooked through, check for an internal temperature of at least 165°F (74°C).

Q: Can I make teriyaki chicken wings in advance?

Yes, you can marinate the chicken in advance and store it in the refrigerator for up to 24 hours before cooking.

Q: Are teriyaki chicken wings suitable for vegetarians?

No, traditional teriyaki chicken wings are not suitable for vegetarians due to the presence of chicken; however, you can substitute with tofu or tempeh for a vegetarian option.

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