teriyaki chicken wing recipe
The Best teriyaki chicken wing recipe
Oh, this teriyaki chicken wing recipe is one of those things that just makes everything better. I’ve been making it since my kids were little, and honestly, it’s become a staple—not just for game days or holidays, but for regular family dinners too. The way the sweet, savory glaze caramelizes over the crispy skin, and the way it sticks to the bone without being too greasy, it’s like a perfect balance of indulgence and something you can actually enjoy without feeling guilty. My boys—especially my 12-year-old who’s always picky—will eat it straight from the pan if I let them, but even my pickiest momma (that’s me) can’t resist the way it makes everything taste better. It’s that kind of dish that feels special for a birthday, a soccer game, or just a lazy Sunday when you want something easy but still feels festive.
What I love most about this recipe is how adaptable it is. You can make it ahead and reheat it, so it’s great for meal prep, and it’s not too heavy—just enough flavor to make healthy eating taste good. The wings stay crispy even after reheating, and the glaze is light enough that it won’t weigh you down, but still packed with that deep umami and sweetness that makes it feel like a treat. My family loves it because it’s not just delicious, but it’s also something we can all enjoy together, whether it’s a quick weeknight meal or a bigger spread for a family gathering. Plus, the health benefits? Well, chicken is lean protein, and the natural sugars in the glaze (without too much added sugar) give it a satisfying crunch without the junk. It’s the kind of food that makes you feel good inside and out.
Crispy Teriyaki Glazed Chicken Wings
Juicy, tender chicken wings coated in a sweet and savory teriyaki glaze, perfect for a flavorful and satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs chicken wings (split into drumettes and flats)
- 1 tbsp cornstarch
- 1 tbsp olive oil
- ½ cup soy sauce
- ¼ cup honey
- 3 tbsp ketchup
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp maple syrup
- 1 tsp red pepper flakes (optional)
- 1 tbsp sesame oil
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2 Pat chicken wings dry with paper towels. In a bowl, toss wings with cornstarch and olive oil until evenly coated.
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3 Arrange wings in a single layer on the prepared baking sheet. Bake for 20 minutes.
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4 In a small bowl, whisk together soy sauce, honey, ketchup, rice vinegar, minced garlic, ginger, maple syrup, red pepper flakes, and sesame oil.
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5 Reduce oven temperature to 375°F (190°C). Pour the teriyaki sauce into a shallow dish. Place wings back on the baking sheet and submerge half in the sauce. Bake for another 20 minutes, flipping halfway.
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6 Remove wings from the oven and let them cool slightly. Serve warm with extra sauce on the side.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Baking sheet
- Oven
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Teriyaki Glazed Chicken Wings Works
This teriyaki chicken wing recipe is always a crowd-pleaser because it’s simple enough to make ahead and still tastes amazing when served fresh, which makes it perfect for busy family gatherings. The sweet, savory glaze sticks to the wings beautifully, making every bite satisfying, and it’s versatile enough to work as a main dish or a side—whether you’re feeding a crowd or just treating yourself to a quick weeknight meal. Plus, it’s easy to scale up or down, so you can handle any occasion without stress.
❓ Frequently Asked Questions About Crispy Teriyaki Glazed Chicken Wings
What is the best way to prepare teriyaki chicken wings for optimal flavor and texture?
To achieve the best teriyaki chicken wings, start by marinating the wings in a mix of soy sauce, honey, garlic, ginger, and a touch of rice vinegar for 30 minutes to an hour. Then, bake or pan-sear them until crispy. For extra flavor, brush with a glaze made from extra soy sauce, honey, and a splash of water or broth during the last 5-10 minutes of cooking.
Can I substitute any ingredients in the traditional teriyaki marinade?
Yes, you can make adjustments! For example, you can replace honey with maple syrup or agave for a slightly different sweetness. If you prefer a tangier flavor, swap rice vinegar for apple cider vinegar. For a lower-sodium option, use reduced-sodium soy sauce. Always taste and adjust to your preference.
How long should I cook the wings for a perfectly crispy exterior?
For baked teriyaki chicken wings, preheat your oven to 400°F (200°C) and bake for 25–30 minutes, flipping halfway, until golden and crispy. If using a skillet, cook over medium-high heat for 8–10 minutes per side, basting with glaze occasionally. For air-frying, cook at 400°F (200°C) for 12–15 minutes, shaking halfway.
What’s the secret to a sticky, glossy glaze without it being too thick or runny?
The key is balancing ingredients: Use equal parts soy sauce and honey (or maple syrup) as the base. Add a splash of water or chicken broth to thin it slightly while maintaining sweetness. For extra gloss, sprinkle a pinch of cornstarch with water and stir into the glaze before brushing on the wings. Cooking the glaze in a pan with a little butter or oil also helps it stick better.
Can I make teriyaki chicken wings ahead of time and reheat them properly?
Yes! You can marinate the wings up to 24 hours ahead. Store them in an airtight container in the fridge. To reheat, bake at 375°F (190°C) for 10–12 minutes (covered with foil) or air-fry at 350°F (175°C) for 5–6 minutes. Avoid microwaving directly to prevent sogginess. Reheat the glaze separately and brush it on just before serving.
