These Teriyaki Chicken Wings are extra-crispy and tossed in the best homemade teriyaki sauce. Best of all, theyโre oven-baked for a healthier (and foolproof!) alternative to classic chicken wings. With minimal effort, youโll have an irresistible appetizer thatโs perfect for game day or any time!
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Move over, traditional chicken wings; this recipe is about to become the MVP of football-watching food. While Iโm 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 youโll 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 Sticky Sesame Chicken Wings, Orange Chicken Wings and Hoisin Chicken Wings. Go team!
These Teriyaki Chicken Wings Are:
- Extra crispy with a juicy interior.
- Coated in the best homemade teriyaki glaze.
- Oven baked to golden brown perfection (no deep-fryer needed!).
- Easy to make with minimal ingredients.
- Chicken wings: Choose high-quality, fresh chicken wings for the best flavor and texture.
- Vegetable oil: Youโll lightly coat the wings with oil before baking for that extra crunch.
- Low sodium soy sauce: The foundation for the teriyaki glaze. Just like when we make orange chicken and broccoli, low-sodium soy sauce is key to avoiding an overly salty dish.
- Pineapple juice: I make sure to go for the 100% pure variety. This not only ensures a burst of authentic pineapple flavor but also helps me steer clear of unnecessary added sugars.
- Brown sugar: Pack the brown sugar for a sweeter flavor or use less for a slightly tangier profile.
- Garlic: Mince your garlic like a pro: Lay the peeled garlic clove horizontally on the cutting board and make lengthwise cuts with a sharp chefโs knife. Turn the garlic, then make close crosswise cuts for a finer mince.
- Fresh ginger: Peel the ginger using the edge of a spoon and then mince it finely. Tip: You can swap in ground ginger. Iโd recommend starting with โ teaspoon of ground ginger and adding more to taste.
- Cornstarch: Acts as a thickening agent for the teriyaki glaze.
See the recipe card for full information on ingredients and quantities.
Whether itโs game day, a family dinner or a casual get-together, these oven-baked chicken wings are versatile enough to steal the show at any gathering. Hereโs a quick overview, plus tips, for how to make these in your kitchen. For the full instructions, see the recipe card below.
- Prep the chicken wings. Rinse the chicken wings and thoroughly pat them dry before tossing with the vegetable oil and ยผ teaspoon pepper.
Pro Tip: The key to crispy wings is dryness. Pat the wings thoroughly with paper towels after rinsing to remove excess moisture.
- Arrange them on a rimmed baking sheet lined with parchment paper and fitted with a wire rack.
- Bake in a 400ยบF oven, rotating the pan halfway through to ensure that every side of the wings gets its fair share of heat. Cook for 45 to 50 minutes until cooked through and the skin is browned and crispy.
- Make the teriyaki sauce. Whisk the sauce continuously while cooking to prevent lumps.
- Thicken the sauce. In a small bowl, whisk together cornstarch with 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.
- Toss wings with the sauce. Use a spatula or tongs to generously coat each chicken wing. Theyโre at their crispiest fresh out of the oven so serve them right away.
Kellyโs Make-Ahead Tip: These are definitely best when served the same day theyโre made. If you want to prep this ahead, prepare the sauce up to a day in advance and store it in the fridge. The day you plan to serve the wings, bake them and keep them warm in the oven on low temp. When ready to serve, re-warm the sauce and toss the wings in it.
- Ensure the wings are arranged in a single layer on the baking rack. Overcrowding can lead to uneven cooking and less crispy results.
- Thickening the sauce: The sauce must come to a boil otherwise the cornstarch wonโt work as a thickening agent.
- Chicken should be cooked to 165หF, so use a meat thermometer to check for doneness.
- The same ingredients and technique would be great on skin-on, bone-in chicken breasts, but just make sure to cook the chicken to 165ยฐF, and then use a basting brush to add the glaze.
If youโre turning the wings into a meal, then I usually pair them with creamy coconut rice (or pineapple fried rice) and garlic bok choy.
If youโre serving them as a snack at a football party, then I usually pair them with my go-to gameday appetizers:
Common Questions
The glaze contains sugar, which if cooked too long, can caramelize and burn. So itโs best to just toss the wings in the glaze.
My secrets for crispy baked wings: High heat and a wire rack! As the fat renders, it melts off the wings, allowing the hot air to circulate all the way around. Translation: Minimum oil, maximum crispiness!
Store leftover wings in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350ยฐF oven for about five to six minutes on one side, then turn them and continue to heat for another five to six minutes or until warmed through.
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Ingredients
- 2 1/2 pounds chicken wings, tips removed, drumettes and flats separated
- 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
Instructions
- Preheat the oven to 400ยบF.
- Rinse wings and drumettes and thoroughly pat them dry. Transfer to a large bowl and toss with vegetable oil and ยผ teaspoon pepper until well coated. Position the wings on a baking rack in a single layer ensuring that the wings aren't touching.
- Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer 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, whisking constantly, until the sugar has dissolved fully.
- In a small bowl, whisk together the cornstarch with 1 tablespoon water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
- Pour the sauce over the wings and toss them to combine. Serve immediately.
Kellyโs Notes
- Make-Ahead Tip: These are definitely best when served the same day theyโre made. If you want to prep this ahead, prepare the sauce up to a day in advance and store it in the fridge. The day you plan to serve the wings, bake them and keep them warm in the oven on low temp. When ready to serve, re-warm the sauce and toss the wings in it.
- The sauce must come to a boil otherwise the cornstarch wonโt work as a thickening agent.
- Chicken should be cooked to 165หF, so use a meat thermometer to check for doneness.
- Storage: Store leftover wings in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350ยฐF oven for about five to six minutes on one side, then turn them and continue to heat for another five to six minutes or until warmed through.
- โ Did you make this recipe? Donโt forget to give it a star rating below!
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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.
I donโt have fresh ginger.I do have dry ground ginger.Can I Substitute the dry ground for the fresh ginger? If so how much?
Absolutely! Iโd recommend 1/8 teaspoon of ground ginger.
Delicious
Iโm so glad you enjoyed the recipe, Rosalie!
Would I be ok to bake them just on the cookie sheet? I donโt have a rack at the moment. Thanks!
Sure! Just be sure to line your baking sheet with parchment paper. :)
Hi Kelly. Iโm 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?
Hi Phyllis โ These are definitely best when served the same day theyโre 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!
I want to try this recipe but I donโt have any Soy sauce. Is it an absolute must in this recipe?
Yes, youโll definitely want to use soy sauce with this recipe!
The flavor is delicious, but I couldnโt ever get the sauce to thicken. Any suggestions?
Hi Melissa โ Did you bring the slurry and sauce mixture to a boil for 1 minute? Itโs important that the sauce come to a boil otherwise the cornstarch wonโt work as a thickening agent.
My family and I couldnโt stop eating these wings! Excellent recipe, full of flavor. Thank you!
You are so welcome, Kathy! Iโm so glad you enjoyed the recipe!
After coating the wings with the sauce can I put them back in the oven or under the broiler to gooey them up?
Definitely! But make sure to watch them because the sugar in the sauce can burn quickly.
Havenโt tried it yet, however, wondering if cooking the chicken 1/2 way then applying sauce might make it more carmelized and crispy?
Hi Sue! The glaze contains sugar, which if cooked too long, can caramelize and burn. So itโs best to just toss the wings in the glaze. Hope that helps!
yes Sue. halfway thru is good. it adheres better to wings and it wont burn
Ive used this 4 times now easy simple & definitely tasty!
Awesome! So glad you are enjoying the recipe, Franky!
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 donโt serve immediately?
Iโd wait to add the sauce until serving time so theyโre extra fresh!
would this work well in an Actifry?
Hi Barb! Iโve never tried the wings in an Actifry so Iโm not sure if that would work.
Thanks very much. It looks great and Iโll let you know how long they last come this Seahawks Sunday.
Enjoy!
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 donโt.
Thanks so much, Jade!
These look GREAT! Iโm a sucker for chicken wings. Great job.
Thanks so much, Mike!