Teriyaki Chicken Wings prepared in minutes then baked until the sauce thickens and sticks to the wings. This is a simple recipe with no marinating required. Make plenty because they are addictive!
Who doesn’t love wings? It doesn’t matter if they’re baked, fried, grilled, or smoked, wings are always devoured by my family. I’ve been making this marinade for years and it’s never failed me. It coats the wings perfectly and although the wings are cooked for a considerable amount of time, they still turn out tender and beautifully darkened by the soy sauce and honey.
Want to know the best part? It takes less than 10 minutes to prep. The marinade is mixed in a two cup measure then poured over the wings. This is what my KISS recipes are all about – Keeping It Short and Simple and simple doesn’t mean sacrificing flavor.
I know I keep referring the cooking liquid as a marinade even though I stated these teriyaki chicken wings aren’t marinaded. For lack of better words, let’s just call it a marinade instead of a cooking liquid.
I buy my wings from a local farm, therefore, the wings are whole and intact. I prefer them that way because once I separate the wings, I use the wing tips for homemade chicken stock. If you do buy your wings whole, check out my post on adobo seasoned cracks wings for a “how to” on separating the wings. You can also buy your wings with the drum and wingette already separated to make your life easy.
Three pounds of wings fit perfectly in a single layer in a 9 x 13 baking dish. It’s key that the wings are in a single layer and not plopped on top of one another. Having them in a single layer means they’re baking in the teriyaki sauce giving them color and flavor. This recipe requires no basting so if they’re on top of another wing, they don’t get coated.
Mix the sauce ingredients in a 2 cup measure, then pour it all over the wings. Turn the wings over so each one is coated in the liquid. Now all you have to do is bake them for 30 minutes. After 30 minutes, flip them over and bake for another 30. The marinade/cooking liquid thickens beautifully and sticks to the wings. This is great stuff!
Tools you’ll need to make these phenomenal teriyaki chicken wings:
Want more great chicken recipes? Check out:
- Crispy baked chicken tenders
- Simple chicken cordon bleu
- Broiled mustard garlic chicken breasts
- Chipotle chicken with grilled peaches
- Grilled garlic and herb spatchcock chicken
- Juicy grilled lemon herb chicken breasts
- Roasted chicken leg quarters (one of my most popular recipes)
- Simple roast chicken
- Adobo seasoned crack wings (they’re called crack wings for a reason!)
- Slow roasted chicken (worth the wait!)
- Italian chicken cutlets (makes phenomenal sandwiches!)
Serve these teriyaki chicken wings with any of my sides. I find a simple rice pairs well. If you want more variety, try my rice pilaf, cilantro lime rice, any of my potato dishes, or go wild with Peruvian or spinach pesto.
Life is too short for mediocre food.
This post contains affiliate links for the products I use in my kitchen.
Sticky Teriyaki Chicken WingsPrint Recipe Pin Recipe
- Preheat the oven to 425 degrees.
- Whisk sauce/marinade ingredients in a 2 cup measure or bowl.
- Arrange wings in a single layer in a 9x13 baking dish which works perfectly for this amount of wings.
- Pour sauce evenly over wings. Turn over any wings not coated in marinade.
- Bake for 1 hour turning wings halfway through baking.
- The sauce will be reduced and thickened. Serve wings and drizzle with pan sauce. If you choose to garnish, sprinkle with some sesame seeds, chopped cilantro, chives, or crushed red pepper flakes. Enjoy!