About Teriyaki Chicken Wings
Chicken wings are one of those “fit any occasion” type of food, and these baked teriyaki chicken wings are no exception.
These wings pack a ton of flavor (thanks to a homemade teriyaki sauce), so they’re ideal for serving as finger food for parties or game day. They’re also a great source of protein (because, chicken) so no matter if you’re feeding a crowd or planning a simple dinner, this dish is bound to leave everyone feeling full.
Can you use storebought teriyaki sauce?
This recipe includes steps for making homemade teriyaki sauce, and I prefer it this way because I can control how thick the sauce is right from the beginning. You’ll want the sauce to glaze the chicken wings, not drip off or absorb, so it’s crucial that the sauce is thick.
And if you’ve ever bought teriyaki sauce in a bottle, you might have noticed that it’s anything but thick. It’s almost like water.
So if you want to use storebought teriyaki sauce, you’ll need to thicken it first.
To do this:
- Heat the sauce over medium heat. It’s ready just when it starts to boil.
- While sauce heats, mix up some slurry by combining 1/4 cup water and two tablespoons cornstarch in a small bowl.
- Pour the slurry into the boiling teriyaki sauce, then continue to whisk quickly.
- The sauce should immediately start to thicken. Once it reaches a consistency you like, take the sauce off the heat and allow it to cool.
How long to bake chicken wings
There are three “ideal” time & temperature combinations for baking chicken wings, and they should all result in wings baked to perfection. The only real differences may come down to the unique calibration of your oven or how much time you have available for baking.
The three options are:
- 400 degrees F for 40-45 minutes (my favorite).
- 375 degrees F for 50-55 minutes.
- 350 degrees F for 55-60 minutes.
However, no matter what cook time you prefer, always check your wings before taking them out of the oven. The juices should run clear and a heat thermometer should have the internal temperature for 165 degrees F.
Also, be sure to check that the skin is browned and crispy to your liking.
Can you freeze chicken wings?
Yes, you totally can!
To freeze, allow the chicken wings to cool completely and then transfer to a freezer bag, removing as much air as possible before sealing. Baked chicken wings can be frozen for up to three months.
When ready to eat, let the chicken wings thaw in the refrigerator overnight, then bake the chicken wings for 25-30 minutes at 325 degrees F or until heated through.
Notes & tips for baked chicken wings
- This recipe gets right to cooking and skips the step of preparing the chicken wings. If you’re not sure how to do this, check out this article: How to cut chicken wings.
- Have some leftover teriyaki sauce and wondering what to do with it? Check out this page for tips: Homemade Teriyaki Sauce.
More tasty chicken recipes
Other simple dinners
More easy appetizers
How to make teriyaki chicken wings
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, toss the chicken wings with baking powder, sea salt, and pepper.
Step 2 – Place the chicken wings on a baking sheet topped with an oven-safe baking rack.
Step 3 – Bake!
Step 4 – While the chicken bakes, make the teriyaki sauce. In a small saucepan, cook and whisk one cup of water with the soy sauce, brown sugar, ground ginger, and garlic powder.
Step 5 – While the sauce comes to a boil, whip up some slurry by whisking the water and cornstarch together.
Step 6 – Once the saucepan is boiling, pour in the slurry. Whisk and cook the sauce until it’s thick enough to your liking (it should easily coat the back of a spoon).
Step 7 – Remove teriyaki sauce from heat and let it cool down a little. You only need about 5-10 minutes.
Step 8 – In another large bowl, toss the baked chicken wings with the prepared teriyaki sauce until they’re nice and coated.
Step 9 – Garnish with green onion and sesame seed and enjoy!
Recipe Details
Teriyaki Chicken Wings
These crispy teriyaki chicken wings are baked to perfection and coated in a simple homemade teriyaki sauce. Perfect as a flavorful snack or tasty party food!
Ingredients
Instructions
For the Chicken Wings
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place an oven-safe wire baking rack inside. Set pan aside.
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Pat chicken wings dry with paper towels, then transfer chicken wings to a large mixing bowl.
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Add baking powder, sea salt, and black pepper to bowl, then toss chicken wings to coat.
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Arrange chicken wings on rack in prepared baking sheet, spacing them so that the chicken wings do not touch.
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Bake chicken wings for 40-45 minutes or until wings are a light golden brown.
For the Teriyaki Sauce
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While sauce comes to a boil, create a slurry by adding remaining 1/4 cup water and cornstarch to a small bowl, then whisking until cornstarch is dissolved.
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Pour the slurry in the saucepan, then bring the sauce back to a boil, whisking frequently. Once boiling, cook for 1-2 minutes or until desired thickness is reached. For best results, sauce should easily coat the back of a spoon.
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Remove teriyaki sauce from heat and let cool slightly, about 5-10 minutes.
!Putting it all Together
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Serve teriyaki chicken wings immediately with green onion and sesame seeds for garnish.
These look amazing! Teriyaki is my favorite flavor for chicken wings.
AWESOME!!!!
I made these wings and they turned out great. The sauce is perfect and the wings cooked perfectly
I/we loved these!! Baked wings of any kind are amazing. My hubby would have liked “more teriyaki sauce”, although I used every drop with 1.5#’s if wings, my sauce was thin’ish”, my bad. The flavor was mild and great!!! Highly recommend
I/we loved these!! Baked wings of any kind are amazing. My hubby would have liked “more teriyaki sauce”, although I used every drop with 1.5#’s if wings, my sauce was thin’ish”, my bad. The flavor was mild and great!!! Highly recommend
These were great. love the homemade teriyaki sauce and making it on the side and adding later ensured the wings to stay crispy. I’m making these again tonight!