Super delicious and addictive 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.
NO MARINATING REQUIRED FOR THESE TERIYAKI CHICKEN WINGS
I know I keep referring to 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!
MORE DELICIOUS CHICKEN RECIPES
Broiled mustard garlic chicken breasts
Roasted chicken leg quarters (one of my most popular recipes)
Adobo seasoned crack wings (they're called crack wings for a reason!)
Slow roasted chicken (worth the wait!)
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.
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TERIYAKI CHICKEN WINGS
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Ingredients
- 3 pounds chicken wings with drum and wings separated, tips removed*
- ¼ cup soy sauce low-sodium
- ¼ cup honey
- 2 tablespoons frozen orange juice concentrate defrosted
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ½ teaspoon ground ginger
- ¼ teaspoon pepper
Optional Garnishes:
- Toasted sesame seeds
- Fresh chopped cilantro
- Chopped scallions
- Chopped chives
- Crushed red pepper flakes
Instructions
- Preheat the oven to 425°.
- 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!
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Barbara
Can these be made in advance and reheated?
Natalie
I've never made them ahead and reheated. When I make them they all go. I don't know if they would be compromised by reheating them. I don't like to reheat chicken. If there are leftovers and you reheat them that's different because you already know what they taste like when eaten right after cooking. I always feel chicken tastes different when reheated.