Name: Baked Teriyaki Chicken Wings Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian-American Fusion
Ingredients: 3 pounds chicken wings (drumettes and flats separated); 1 tablespoon baking powder (aluminum-free); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup soy sauce (or tamari for gluten-free); 1/3 cup water; 1/4 cup brown sugar (packed); 2 tablespoons honey; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons cornstarch; 3 tablespoons cold water (for cornstarch slurry); 2 tablespoons sesame seeds (toasted); 3 green onions (sliced)

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If you’ve been searching for the perfect game-day appetizer, weeknight dinner, or party pleaser, these Baked Teriyaki Chicken Wings are about to become your new go-to recipe! Imagine crispy, golden-brown chicken wings coated in a glossy, sweet-and-savory teriyaki glaze that’s absolutely irresistible. The best part? They’re baked, not fried, which means less mess, fewer calories, and all the flavor you crave.

These wings are perfect for serving at Super Bowl parties, birthday celebrations, casual family dinners, or even meal prep for the week. They’re incredibly versatile—serve them as an appetizer with your favorite dipping sauces, or pair them with rice and steamed vegetables for a complete meal. The sticky-sweet teriyaki sauce caramelizes beautifully in the oven, creating that restaurant-quality finish right in your own kitchen.

What makes this recipe especially wonderful for busy home cooks is that it requires minimal prep work, uses everyday ingredients you probably already have in your pantry, and bakes hands-free while you focus on other things. No standing over a hot fryer, no splattering oil, no complicated techniques—just simple, delicious chicken wings that everyone will absolutely love.

History / Background

Teriyaki chicken has a fascinating culinary journey that bridges Japanese tradition with American innovation. The word “teriyaki” comes from two Japanese words: “teri,” meaning luster or shine, and “yaki,” meaning grilled or broiled. This cooking technique originated in Japan during the 17th century, where fish and meat were glazed with a mixture of soy sauce, sake, and mirin, then grilled to create that signature glossy finish.

However, the teriyaki flavor profile we know and love today—especially in chicken wing form—is actually an American adaptation that emerged in the 1960s. When Japanese immigrants settled in Hawaii and the West Coast, they adapted their traditional cooking methods to suit American tastes and available ingredients. They created sweeter, thicker teriyaki sauces by adding sugar, ginger, and garlic, making the flavor more appealing to Western palates.

Chicken wings themselves have a rich American history. Before the 1960s, wings were often discarded or used only for making stock. That changed in 1964 when Teressa Bellissimo at the Anchor Bar in Buffalo, New York, created the first Buffalo wings. This sparked a chicken wing revolution across America, leading to countless flavor variations—including our beloved teriyaki wings.

The fusion of Japanese teriyaki flavors with American-style chicken wings represents the beautiful melting pot of American cuisine. Today, teriyaki chicken wings are a staple at sports bars, Asian-fusion restaurants, and home kitchens across the country. They’ve become particularly popular because they offer a break from traditional buffalo-style wings while still delivering that sticky, finger-licking satisfaction we all crave.

Why You’ll Love This Recipe

This Baked Teriyaki Chicken Wings recipe is designed with home cooks in mind, delivering maximum flavor with minimal fuss. Whether you’re a beginner cook or a seasoned pro, these wings will impress your family and guests every single time.

Here’s why this recipe is a total winner:

Healthier than fried – Baking instead of deep-frying cuts down on calories and fat while still achieving that coveted crispy texture
Simple ingredients – No exotic or hard-to-find components; everything is accessible at your local grocery store
Make-ahead friendly – Perfect for meal prep or party planning; you can prepare components in advance
Kid-approved – The sweet teriyaki glaze appeals to picky eaters and adults alike
Budget-friendly – Chicken wings are economical, especially when purchased in bulk
Crowd-pleaser – Works beautifully for game day, potlucks, family dinners, or holiday gatherings
Customizable heat level – Easily adjust the spice to suit your preferences
Minimal cleanup – One baking sheet and a saucepan are all you need
Foolproof method – The step-by-step instructions ensure perfect results every time
Restaurant-quality at home – Achieve that professional sticky-glazed finish without leaving your kitchen

Ingredient Notes

Let’s break down what makes these teriyaki chicken wings so incredibly delicious. Understanding your ingredients helps you make smart substitutions and adjustments based on what’s in your pantry.

Chicken Wings: Look for fresh or frozen chicken wings (thaw completely if frozen). You can buy whole wings and separate them yourself, or purchase pre-cut drumettes and flats to save time. Pat them extremely dry before seasoning—this is the secret to crispy skin!

Soy Sauce: The foundation of your teriyaki sauce. Use regular soy sauce for the best flavor, or substitute with low-sodium soy sauce if you’re watching salt intake. Tamari works wonderfully for a gluten-free option, and coconut aminos provide a soy-free alternative with a slightly sweeter taste.

Brown Sugar: Creates that signature sticky sweetness and helps the glaze caramelize. Light or dark brown sugar both work beautifully. For a healthier twist, try coconut sugar or honey, though the flavor will be slightly different.

Garlic and Ginger: Fresh is always best for maximum flavor punch! Fresh ginger provides a zingy, aromatic quality that ground ginger can’t match. If you’re in a pinch, use 1/2 teaspoon ground ginger per tablespoon of fresh, and garlic powder (1/4 teaspoon per clove).

Rice Vinegar: Adds a subtle tanginess that balances the sweetness. Apple cider vinegar or white vinegar work in a pinch, though rice vinegar is gentler and more authentic.

Sesame Oil: Just a small amount adds incredible depth and that distinctive Asian-restaurant flavor. It’s a worthy investment for your pantry. If you don’t have it, you can omit it, but the authentic flavor won’t be quite the same.

Cornstarch: The magic ingredient that thickens your teriyaki sauce to that perfect clingy consistency. Arrowroot powder is a great substitute if you prefer.

Baking Powder: This is the secret weapon for ultra-crispy wings! It raises the pH of the chicken skin, allowing it to brown faster and get crispier. Don’t skip this ingredient or substitute with baking soda.

Sesame Seeds and Green Onions: Optional garnishes that add visual appeal and subtle flavor. They make your wings look professionally prepared and Pinterest-worthy!

Equipment Needed

Having the right tools makes cooking these teriyaki chicken wings even easier. Here’s everything you’ll need:

Large baking sheet – A rimmed sheet pan prevents any drippings from spilling
Wire cooling rack – Essential for elevating wings so air circulates underneath for maximum crispiness
Aluminum foil or parchment paper – Makes cleanup a breeze
Medium saucepan – For making the teriyaki sauce
Small bowl – To mix the cornstarch slurry
Whisk – Helps combine sauce ingredients smoothly
Paper towels – Critical for drying the wings thoroughly
Large mixing bowl – For tossing wings with seasonings
Measuring cups and spoons – For accurate ingredient amounts
Silicone basting brush – To apply the glaze (optional but helpful)
Tongs – For flipping wings halfway through baking
Instant-read thermometer – Ensures wings reach safe internal temperature (optional but recommended)

Nutrition information is approximate and based on standard ingredient measurements. Values may vary depending on specific brands and preparation methods used.

Tips & Variations

Spicy Teriyaki Wings: Add 1-2 teaspoons of sriracha or sambal oelek to the teriyaki sauce for a spicy kick. You can also brush the wings with chili oil before the final bake.

Pineapple Teriyaki: Stir in 1/4 cup crushed pineapple or pineapple juice to the sauce for a tropical sweet-and-savory twist that’s absolutely divine.

Honey Garlic Teriyaki: Increase the honey to 1/3 cup and add an extra two cloves of garlic for a sweeter, more garlic-forward flavor profile.

Gluten-Free Option: Simply swap regular soy sauce for tamari or coconut aminos. Ensure your baking powder is aluminum-free and certified gluten-free.

Low-Sugar Version: Replace brown sugar with a sugar substitute like monk fruit sweetener or erythritol. The texture might be slightly less sticky, but still delicious.

Air Fryer Method: Cook seasoned wings at 380°F for 12 minutes, flip, then cook another 10-12 minutes. Toss with sauce and air fry 2 more minutes.

Grilled Teriyaki Wings: After baking for crispiness, finish the glazed wings on a hot grill for 2-3 minutes per side for amazing charred flavor.

Extra Vegetables: Toss some broccoli florets or bell pepper strips in the remaining teriyaki sauce and roast alongside the wings for a complete meal.

Pro Chef Tips

The Overnight Trick: For the absolute crispiest wings, season them with the dry rub, then refrigerate uncovered on the wire rack overnight. This dries out the skin completely, resulting in restaurant-quality crispiness that rivals any fryer.

Temperature Matters: Don’t rush the sauce! Keep your teriyaki sauce at a gentle simmer, never a rolling boil, which can cause it to become too thick or develop a burnt flavor.

Double Glaze Method: For extra sticky, flavorful wings, glaze them twice—once after the initial baking, and again during the final caramelization. This builds layers of flavor that are absolutely incredible.

Rest Before Serving: Let the wings rest for 2-3 minutes after the final bake. This allows the glaze to set slightly, making them less messy to eat while maintaining that perfect sticky texture.

Toast Your Sesame Seeds: Toasting sesame seeds in a dry skillet for 2-3 minutes until golden and fragrant elevates the garnish from ordinary to exceptional. The nutty aroma is worth the extra minute.

Save That Sauce: Always reserve some teriyaki sauce before tossing the wings. This gives you clean sauce for drizzling and dipping without any raw chicken contact.

Use a Thermometer: Invest in an instant-read thermometer. Wings should reach exactly 165°F internally. Undercooking is unsafe; overcooking makes them dry.

Common Mistakes to Avoid

Mistake #1: Skipping the Drying Step – Wet wings will steam instead of crisp. Always pat them completely dry with paper towels, even if they seem dry already. Moisture is the enemy of crispiness!

Mistake #2: Overcrowding the Pan – When wings touch or overlap, they create steam pockets that prevent proper crisping. Give each wing its own space on the rack for optimal air circulation.

Mistake #3: Using Baking Soda Instead of Baking Powder – While they sound similar, baking soda will give your wings a metallic, unpleasant taste. Always use aluminum-free baking powder for the best results.

Mistake #4: Adding Sauce Too Early – If you glaze wings before they’re fully cooked and crispy, the sugar in the sauce will burn and the wings won’t crisp properly. Always crisp first, then glaze.

Mistake #5: Not Adjusting for Altitude or Oven Variations – Every oven is different. If your wings aren’t browning after the suggested time, increase temperature by 25°F or extend cooking time by 5-minute increments until perfect.

Storage & Meal Prep

Refrigerator Storage: Store leftover teriyaki chicken wings in an airtight container in the refrigerator for up to 4 days. Separate wings with parchment paper if stacking to prevent them from sticking together.

Reheating Method: The key to reheating wings while maintaining crispiness is using your oven, not the microwave! Preheat your oven to 375°F, place wings on a wire rack over a baking sheet, and heat for 10-15 minutes until warmed through and crispy again. You can also use an air fryer at 350°F for 5-7 minutes.

Sauce Storage: Store leftover teriyaki sauce separately in an airtight container for up to 2 weeks. This prevents the wings from becoming soggy and allows you to add fresh sauce when reheating.

Meal Prep Tips: These wings are fantastic for meal prep! Prepare the dry-seasoned wings on Sunday, refrigerate them on the rack, then bake fresh throughout the week. The sauce can be made up to a week ahead and reheated gently when needed.

Portioning for Lunches: Divide wings into individual meal prep containers with steamed rice, roasted vegetables, and a small container of teriyaki sauce on the side. Perfect grab-and-go lunches!

Make-Ahead & Freezer Notes

Make-Ahead Wings: You can season the raw wings up to 24 hours in advance. In fact, this actually improves crispiness! Store them uncovered in the refrigerator on the wire rack so the skin dries out completely.

Make-Ahead Sauce: The teriyaki sauce can be prepared up to one week ahead and stored in the refrigerator. Reheat gently on the stovetop or in the microwave before tossing with freshly baked wings.

Freezing Cooked Wings: While fresh is always best, you can freeze cooked wings for up to 3 months. Let them cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags, removing as much air as possible.

Freezing Raw Wings: Season raw wings with the dry rub, then freeze in a single layer on a baking sheet. Once frozen, transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.

Best Reheating from Frozen: Thaw frozen cooked wings overnight in the refrigerator, then reheat in a 375°F oven for 15-20 minutes until heated through and crispy. For frozen raw wings, bake directly from frozen at 400°F, extending cooking time by 15-20 minutes.

Pro Freezer Tip: Freeze wings without the teriyaki glaze, then make fresh sauce and glaze after reheating. This ensures the best texture and flavor, as frozen glazed wings can become slightly soggy during freezing.

Serving Suggestions

These baked teriyaki chicken wings are incredibly versatile and pair beautifully with so many sides and accompaniments!

Classic Asian-Inspired Sides:

Steamed white or brown jasmine rice
Vegetable fried rice with peas and carrots
Asian cucumber salad with rice vinegar dressing
Crispy spring rolls or vegetable egg rolls
Sesame green beans or ginger-garlic bok choy

Fresh and Light Options:

Crunchy Asian coleslaw with mandarin oranges
Mixed green salad with ginger-sesame dressing
Edamame sprinkled with sea salt
Fresh fruit platter with pineapple, mango, and melon
Pickled vegetables (cucumbers, carrots, radishes)

Heartier Pairings:

Garlic butter noodles or lo mein
Sweet potato fries with sriracha mayo
Roasted broccoli with garlic and sesame oil
Coconut rice with toasted coconut flakes
Crispy wontons or crab rangoon

Beverage Pairings:

Ice-cold beer (especially wheat beers or light lagers)
Sparkling water with lime
Iced green tea or jasmine tea
Tropical fruit smoothies
Light white wines like Riesling or Sauvignon Blanc

Dipping Sauces:

Extra teriyaki sauce (of course!)
Spicy mayo (mayo mixed with sriracha)
Sweet chili sauce
Creamy ranch dressing
Ponzu sauce for a citrusy kick

Party Platter Ideas: Serve these wings as part of an Asian-inspired appetizer spread with potstickers, spring rolls, and a vegetable platter with peanut dipping sauce. Add fortune cookies for a fun finishing touch!

FAQs Section

Q: Can I use chicken drumsticks or thighs instead of wings?
A: Absolutely! This teriyaki glaze works beautifully on any chicken cut. For drumsticks, increase baking time to 40-45 minutes. For boneless thighs, reduce time to 25-30 minutes. Always check that internal temperature reaches 165°F.

Q: Why do my wings come out soggy instead of crispy?
A: The most common culprits are: (1) not drying the wings thoroughly before seasoning, (2) overcrowding the pan so air can’t circulate, (3) skipping the wire rack, or (4) forgetting the baking powder. Make sure you’re following all these steps for guaranteed crispy results!

Q: Can I make this recipe without the added sugar?
A: Yes, but the flavor and texture will change. Teriyaki sauce is traditionally sweet. Try using sugar-free alternatives like monk fruit sweetener or erythritol, though the sauce won’t caramelize quite as beautifully. You could also reduce the sugar by half for a less sweet version.

Q: How do I prevent the teriyaki sauce from burning in the oven?
A: The key is adding the glaze only after the wings are fully cooked and crispy. The final 3-5 minute bake is just to caramelize the sauce slightly, not cook it. If your oven runs hot, reduce the final bake to 2-3 minutes and watch carefully.

Q: Is there a difference between buying whole wings or pre-cut pieces?
A: Whole wings include the drumette, flat, and wing tip (which is usually discarded). Pre-cut drumettes and flats save prep time and are often the same price. Either option works perfectly—just adjust quantities if buying whole wings (you’ll need about 2.5 pounds).

Q: Can I use bottled teriyaki sauce instead of making my own?
A: While homemade sauce tastes fresher and allows you to control sugar and sodium levels, you can use store-bought in a pinch. Choose a high-quality brand and simmer it with fresh garlic and ginger for 5 minutes to enhance the flavor. You’ll need about 1 cup of bottled sauce.

Q: Why does my teriyaki sauce look thin and watery?
A: The cornstarch slurry is essential for thickening! Make sure you’re mixing the cornstarch with cold water first (never add it directly to hot liquid), then whisking it constantly while adding to the sauce. Let it simmer for 2-3 minutes to fully activate the cornstarch. If it’s still thin, make another small slurry with 1 tablespoon cornstarch and 2 tablespoons water.

Conclusion

These Baked Teriyaki Chicken Wings are proof that you don’t need a deep fryer or complicated techniques to create restaurant-quality food at home. With simple ingredients, a reliable method, and a little patience, you can serve up the crispiest, most flavorful wings that will have everyone asking for your secret recipe!

The beauty of this recipe is its flexibility—make them spicy, keep them mild, serve them for game day, or turn them into a weeknight dinner with rice and veggies. They’re just as impressive on a party platter as they are in a meal prep container. Once you master this basic technique, you’ll find yourself making these wings again and again.

I hope you and your family love these baked teriyaki chicken wings as much as we do! They’ve become a regular rotation in our house, and I have a feeling they’ll become a favorite in yours too. The sticky-sweet glaze, the crispy skin, and that perfect balance of savory and sweet—it’s everything you want in a chicken wing recipe.

Ready to make these incredible wings? Give this recipe a try this weekend and let me know how they turn out! Leave a comment below with your thoughts, any creative variations you tried, or just to say hello. And if you love this recipe as much as I think you will, please share it with your friends and save it to your Pinterest boards so you can find it easily next time. Happy cooking, and enjoy every delicious, sticky-fingered bite!

Baked Teriyaki Chicken Wings Recipe – Crispy, Sticky & So Easy!

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed