Baked to perfection, these sticky Teriyaki Chicken Wings are always a crowd pleaser! Crispy baked wings coated in a flavourful teriyaki glaze, these sweet and savoury wings will disappear quickly. Whether you’re making these as an appetizer, game-day finger food, or a meal, you’re going to want to make extra as these wings are finger-licking good!
Chicken wings are one of those recipes that fit all occasions. Whether it’s just for a dinner for my partner and me or a huge batch to share with friends over a sporting event, these wings will steal the show. These wings are so flavourful and so easy to make that anyone can make them!
Why You’ll Love This Baked Teriyaki Chicken Wings
- This teriyaki chicken wings recipe leans heavily to pantry staples to make flavourful. The wings are seasoned with garlic powder and onion powder. Then, the homemade teriyaki sauce is made with pantry staples as well.
- It’s a household favourite. To be fair, it’s hard to turn down wings but these teriyaki glazed wings are one of H’s favourites!
- This recipe is pretty hands-off. All you have to do is coat the chicken wings and pop them into the oven. Then, simply make the sauce and then coat the wings in them.
Ingredients You’ll Need
- chicken wings — you can use a mixture of wingettes and drumettes or just one. It’s up to you.
- potato starch — cornstarch can be used as well. While I prefer making Korean fried chicken using potato starch, you can use what you have on hand.
- garlic powder
- onion powder
- oil spray
- soy sauce —I recommend using low sodium soy sauce
- honey
- orange juice or pineapple juice
- garlic — I’m using powder but you can use fresh minced garlic as well.
- mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey
What is the Difference Between Wingettes and Drumettes?
Whole chicken wings are made up of three parts: drumettes, wingettes/flats, and tips.
The drumette is the part that is attached to the main part of the chicken and resembles a chicken drumstick. One end is rounded and meaty as it tapers off to the bottom.
The wingette/flat is the part between the drumette and tip. It’s my favourite part as it has the most skin to meat ratio. There are two bones running horizontally with the meat in the middle. This piece tends to come out more crispy since there’s less meat on it.
The tip is…the tip! It’s tiny and pointy with next to no meat on them.
How to Make Teriyaki Chicken Wings
- Heat the oven to 450F.
- Pat dry the chicken wings with a paper towel if they are moist.
- Mix together the potato starch, garlic powder, and onion powder before coating the chicken wings in them.
- Place the chicken wings on in a single layer on a parchment lined sheet pan and spray the tops of the chicken with some cooking oil.
- Decrease the oven temperature to 425F and bake the chicken wings for 40 minutes, flipping at the half way mark.
- While the wings are baking, in a saucepan, combine the soy sauce, honey, orange juice, garlic, and mirin. Bring it to a boil and simmer until it has thickened to the consistency of honey. You can add a tablespoon of cornstarch to the mixture before bringing it to a boil if you want to cut down on simmering time.
- Once the wings are done, transfer them to a large bowl and add the teriyaki sayce a few tablespoons at a time until the wings are all coated. Top with some toasted sesame seed and green onions as a garnish before serving.
Recipe Tips and Notes
- Want to fry these wings in oil instead of baking? Check out my Korean Fried Chicken recipe to learn how.
- If you want to air fryer the chicken wings instead of baking, check out my air fryer korean chicken wings recipe.
- Have some leftover teriyaki sauce and wondering what to do with it? Check out my post on homemade teriyaki sauce to see a list of recipes that uses teriyaki sauce!
- Chicken wings are done when they’ve reached an internal temperature of 165F/74C. I recommend using an instant read meat thermometer.
My Recommendation
This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!
- In the past, I’ve baked chicken wings on a wire rack so the hot air can get to the bottom-side of the wings. However, I hate cleaning the wire rack. It’s SUCH a pain! So I just bake them on parchment now and it’s perfectly fine. It’s just as crispy!
- These wings keep up to 4 days. I highly recommend reheating these wings in the oven or air fryer so they stay crispy.
Teriyaki Chicken Wings
Baked to perfection, these sticky Teriyaki Chicken Wings are always a crowd pleaser! Crispy baked wings coated in a flavourful teriyaki glaze, these sweet and savoury wings will disappear quickly. Whether you’re making these as an appetizer, game-day finger food, or a meal, you’re going to want to make extra as these wings are finger-licking good!
Servings: 4 servings
Instructions
-
Heat the oven to 450F.
-
Pat dry the chicken wings with a paper towel if they are moist.
-
Mix together the potato starch, garlic powder, and onion powder before coating the chicken wings in them.
-
Place the chicken wings on in a single layer on a parchment lined sheet pan and spray the tops of the chicken with some cooking oil.
-
Decrease the oven temperature to 425F and bake the chicken wings for 40 minutes, flipping at the half way mark.
-
While the wings are baking, in a saucepan, combine the soy sauce, honey, orange juice, garlic, and mirin. Bring it to a boil and simmer until it has thickened to the consistency of honey. You can add a tablespoon of cornstarch to the mixture before bringing it to a boil if you want to cut down on simmering time.
-
Once the wings are done, transfer them to a large bowl and add the teriyaki sayce a few tablespoons at a time until the wings are all coated. Top with some toasted sesame seed and green onions as a garnish before serving.
Nutrition
Calories: 556kcal | Carbohydrates: 54g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1601mg | Potassium: 509mg | Fiber: 1g | Sugar: 40g | Vitamin A: 287IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 3mg
More Chicken Recipes To Try
Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]
