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TERIYAKI CHICKEN WINGS
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!
Course
Appetizer, Main Course
Cuisine
Asian
Keyword
Chicken, Chicken Wings, Teriyaki
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
Author
Natalie Gregory
Equipment
9x13 baking dish
measuring cup
Tongs
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
*Save the wing tips for
homemade chicken stock
.