Crispy Baked Teriyaki Chicken Wings

from 4 votes

Crispy Baked Teriyaki Chicken Wings Recipe

Nothing says “Happy football season!” quite like a big ol’ plate of chicken wings. And while I’m all for breaking out the deep-fryer, I am not about to be stuck babysitting a cauldron of bubbling hot oil while my BFFs tune in to the game from the comfort of the couch. The solution? Crispy Baked Teriyaki Chicken Wings!

Minimize the oil. Minimize the mess. And minimize the culinary babysitting. Simply pop the wings into the oven, grab a beverage (like these Bloody Marys for a Crowd), then toss the crispy wings with homemade teriyaki sauce before choosing whether or not you’ll be sharing this sticky-sweet snack with your game-day cohorts.

Feeling extra fancy? Serve up a variety of sauces for a DIY baked chicken wing bar with additional recipes for Crispy Baked Orange Chicken Wings and Crispy Baked Asian Chicken Wings. Go team!

Crispy Baked Teriyaki Chicken Wings Recipe

Crispy Baked Teriyaki Chicken Wings Recipe

Crispy Baked Teriyaki Chicken Wings Recipe

Crispy Baked Teriyaki Chicken Wings Recipe

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Main Course

Crispy Baked Teriyaki Chicken Wings

Forget the fryer because these Crispy Baked Teriyaki Chicken Wings are baked to golden brown perfection.
Author: Kelly Senyei
4.75 from 4 votes
Crispy Baked Teriyaki Chicken Wings Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings


  • 2 1/2 lbs chicken wings
  • 1 1/2 Tablespoons vegetable oil
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 1/2 cup pineapple juice
  • 1/4 cup brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 1/2 teaspoons cornstarch


  • Preheat the oven to 400ºF.
  • Rinse the chicken wings and thoroughly pat them dry. Transfer the wings to a large bowl and toss them with the vegetable oil and ¼ teaspoon pepper until well coated. Position the wings on a baking rack in a single layer ensuring that the wings aren't touching.
  • Bake the wings, rotating the pan half-way through, until the chicken is fully cooked, 45 to 50 minutes. Remove the wings from the oven and transfer them to a large bowl.
  • In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook the sauce, whisking constantly, until the sugar has fully dissolved.
  • In a small bowl, whisk together the cornstarch with 1 tablespoon water to make a slurry. Whisk the slurry into the sauce and bring it to a boil for 1 minute then reduce the heat to a simmer and cook the sauce until it has thickened to the consistency of syrup, about 5 minutes total.
  • Pour the sauce over the wings and toss them to combine. Serve immediately.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 476kcal, Carbohydrates: 21g, Protein: 29g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 117mg, Sodium: 1179mg, Potassium: 355mg, Sugar: 17g, Vitamin A: 225IU, Vitamin C: 4.7mg, Calcium: 42mg, Iron: 2.3mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. I don’t have fresh ginger.I do have dry ground ginger.Can I Substitute the dry ground for the fresh ginger? If so how much?

  2. Hi Kelly. I’m thinking about making a big bunch of wings for a party but would like to do as much work as possible ahead of time. Can these be baked, say, even a day ahead of time? I envision making several different kinds which requires making a big batch of wings ahead of time, then before serving them I would re-heat them quickly and then toss with sauce. What are your thoughts about doing that? Would we lose the crispiness?

    1. Hi Phyllis – These are definitely best when served the same day they’re made. If you want to prep this ahead, you could bake the wings and keep them warm in the oven on low temp then have the sauce prepared (up to a day in advance, store in the fridge). Then re-warm the sauce and toss the wings in it. Hope that helps!

    1. Hi Melissa – Did you bring the slurry and sauce mixture to a boil for 1 minute? It’s important that the sauce come to a boil otherwise the cornstarch won’t work as a thickening agent.

  3. After coating the wings with the sauce can I put them back in the oven or under the broiler to gooey them up?

  4. Haven’t tried it yet, however, wondering if cooking the chicken 1/2 way then applying sauce might make it more carmelized and crispy?

    1. Hi Sue! The glaze contains sugar, which if cooked too long, can caramelize and burn. So it’s best to just toss the wings in the glaze. Hope that helps!

  5. Hey just wondering what if I want to eat the wings later do I add the sauce as per recipe or wait until eating time? I guess my question is what happens if I don’t serve immediately?

  6. These chicken wings look Delicious, I am definitely going to make them, do you make any money from putting these recipes on here? It seems a shame if you don’t.