These sticky, glossy teriyaki chicken wings are packed with sweet and savory flavor and coated in a rich homemade sauce. They are baked until perfectly tender, then tossed in a thick teriyaki glaze that clings to every bite. With simple ingredients and bold flavor, these wings taste even better than takeout and are perfect for gatherings, snacks, or weeknight dinners.
Why You’ll Love This Recipe
These teriyaki wings are incredibly flavorful and easy to prepare. The balance of sweet honey, savory soy sauce, and aromatic garlic and ginger creates a classic teriyaki taste that everyone enjoys.
They are baked instead of fried, making them simpler to cook while still achieving a deliciously sticky glaze. The sauce thickens beautifully and coats each wing with a shiny, irresistible finish.
This recipe is also great for sharing. Whether served as an appetizer, party snack, or casual dinner, these wings disappear quickly because they are so addictive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the wings
700 g chicken wings
½ teaspoon salt (3 g)
½ teaspoon black pepper (2 g)
1 tablespoon cornstarch (8 g)
1 tablespoon vegetable oil (15 ml)
For the teriyaki sauce
120 ml soy sauce
60 ml honey
50 g brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (10 g)
1 tablespoon rice vinegar (15 ml)
1 tablespoon cornstarch (8 g)
2 tablespoons water (30 ml)
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it.
Pat the chicken wings dry with paper towels. Place them in a large bowl and season with salt and black pepper.
Add the cornstarch and vegetable oil, then toss the wings until they are evenly coated. The cornstarch helps create a slightly crispy exterior while baking.
Arrange the wings in a single layer on the prepared baking tray. Bake for 35 to 40 minutes, turning them halfway through, until the wings are golden and cooked through.
While the wings bake, prepare the teriyaki sauce. In a saucepan over medium heat, combine soy sauce, honey, brown sugar, minced garlic, grated ginger, and rice vinegar. Stir and bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with the water until smooth. Slowly pour this mixture into the simmering sauce while stirring constantly.
Continue cooking for 2 to 3 minutes until the sauce thickens and becomes glossy.
Once the wings are cooked, transfer them to a large bowl. Pour the warm teriyaki sauce over the wings and toss until each piece is well coated.
Place the coated wings on a serving platter and sprinkle with sesame seeds and sliced spring onions.
Spicy teriyaki wings
Add 1 teaspoon chili flakes or 1 tablespoon chili sauce to the teriyaki mixture for a spicy kick.
Garlic extra flavor
Double the garlic in the sauce for a stronger savory taste.
Oven crisp method
Bake the wings on a wire rack placed over a baking tray to allow air circulation and extra crispiness.
Air fryer version
Cook the wings in an air fryer at 200°C (400°F) for about 20 to 22 minutes, shaking halfway through.
Pineapple teriyaki wings
Add 2 tablespoons pineapple juice to the sauce for a fruity twist.
Storage/Reheating
Store leftover wings in an airtight container in the refrigerator for up to 3 days.
To reheat in the oven, place the wings on a baking tray and warm them at 180°C (350°F) for about 10 minutes until heated through.
For a quicker option, reheat them in a microwave for 1 to 2 minutes, though the wings may be slightly softer.
If reheating on the stovetop, place them in a pan over medium heat and warm gently while stirring to keep them coated in sauce.
FAQs
Can I use frozen chicken wings?
Yes, but make sure to thaw them completely and pat them dry before seasoning to ensure proper cooking and crispiness.
Can I fry the wings instead of baking?
Yes, you can deep fry them at 180°C (350°F) for about 8 to 10 minutes until golden and cooked through before tossing them in the sauce.
What type of soy sauce works best?
Regular soy sauce works well, but low-sodium soy sauce is a good option if you want to reduce the saltiness.
How do I make the sauce thicker?
Add a little more cornstarch slurry (cornstarch mixed with water) while simmering the sauce until it reaches your desired thickness.
Can I prepare the sauce in advance?
Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat it gently before using.
What can I serve with teriyaki wings?
They pair well with steamed rice, stir-fried vegetables, noodles, or a fresh salad.
Can I make these wings gluten-free?
Yes, simply substitute regular soy sauce with gluten-free tamari or gluten-free soy sauce.
Why are my wings not crispy?
Make sure the wings are dry before seasoning and avoid overcrowding them on the baking tray.
Can I marinate the wings first?
Yes, marinating the wings in a small amount of soy sauce, garlic, and ginger for 30 minutes can add even more flavor.
Can I double the recipe?
Yes, you can easily double the ingredients. Just use multiple trays to avoid overcrowding while baking.
Conclusion
Teriyaki chicken wings are the perfect combination of sweet, savory, and sticky goodness. With a simple homemade sauce and easy baking method, this recipe delivers restaurant-quality wings right from your kitchen. Whether you serve them for a party, family dinner, or weekend snack, these flavorful wings are guaranteed to impress and keep everyone coming back for more.
Sticky baked teriyaki chicken wings coated in a glossy homemade sauce made with soy sauce, honey, garlic, and ginger. These sweet and savory wings are tender, flavorful, and perfect for appetizers, parties, or casual dinners.
Total Time:50 minutes
Yield:4 servings
Ingredients
700 g chicken wings
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon vegetable oil
120 ml soy sauce
60 ml honey
50 g brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon sesame seeds
2 spring onions, thinly sliced
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper or lightly grease it.
Pat the chicken wings dry with paper towels and place them in a large bowl.
Season the wings with salt and black pepper.
Add cornstarch and vegetable oil, then toss until the wings are evenly coated.
Arrange the wings in a single layer on the baking tray.
Bake for 35–40 minutes, turning halfway through, until the wings are golden and cooked through.
While the wings bake, prepare the teriyaki sauce by combining soy sauce, honey, brown sugar, garlic, ginger, and rice vinegar in a saucepan over medium heat.
Bring the mixture to a gentle simmer while stirring.
Mix cornstarch and water in a small bowl to form a slurry, then slowly add it to the sauce while stirring.
Cook for 2–3 minutes until the sauce thickens and becomes glossy.
Transfer the cooked wings to a bowl and pour the warm teriyaki sauce over them.
Toss until all wings are evenly coated with the sauce.
Transfer to a serving platter and garnish with sesame seeds and sliced spring onions.
Serve warm.
Notes
Pat the wings dry before baking to help them crisp better.
Baking the wings on a wire rack improves air circulation and crispiness.
Add chili flakes or chili sauce to the teriyaki sauce for a spicy version.
Pineapple juice can be added to the sauce for a sweet tropical variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C (350°F) for about 10 minutes to maintain texture.
