My husband is usually picky about chicken, but he absolutely adores these wings. What he loves most in this recipe is the sticky teriyaki glaze—it’s sweet yet perfectly balanced with the savory soy and aromatic ginger. Teriyaki Chicken Wings are one of those dishes that instantly feel comforting and delicious. The combination of sweet, savory, and slightly tangy flavors creates wings that are sticky, flavorful, and perfect for sharing with family or friends.

Every time I make them, he keeps going back for seconds, and honestly, I can’t blame him. The wings have a nice caramelized finish that looks restaurant-quality but is actually very simple to make at home.The best part about this recipe is that it doesn’t require fancy ingredients, and the cooking method is straightforward. Whether baked in the oven or cooked on a grill, the wings turn out tender on the inside and sticky on the outside. Kids and adults alike enjoy picking them up and savoring the bold flavors.

I have tried many chicken wing recipes, but I use this one the most. I always make sure to marinate the wings for a few hours to let the flavors really sink in. I also brush on a little extra glaze at the end to make them glossy and irresistible. Always, I finish them with a sprinkle of sesame seeds and some fresh green onions—it makes them look so pretty and adds a little crunch that everyone loves.

You can serve these Teriyaki Chicken Wings with steamed rice, some fresh vegetables, or a side salad for a full meal. Some people love to pair them with fries or sweet potato wedges for a more casual, fun dinner. They’re also great as party finger food—just add toothpicks for easy grabbing. For a festive presentation, place them on a platter with extra glaze on the side for dipping.

It’s Perfect For

• Family dinners on busy weeknights
• Birthday parties or casual gatherings
• Game day snacks for friends
• Bento boxes or lunch prep
• Holiday dinners with an Asian twist

Ingredients

• 2 lbs chicken wings
• 1/2 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup sake (optional, can replace with water)
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch (optional, for thicker glaze)
• 1 teaspoon toasted sesame seeds (for garnish)
• 2 green onions, sliced thin (for garnish)

Kitchen Equipment You’ll Need

• Baking sheet lined with foil or parchment
• Large bowl or resealable bag for marinating
• Small saucepan for thickening glaze
• Whisk for mixing ingredients
• Tongs for tossing wings in sauce
• Measuring cups and spoons
• Oven or grill

How to Make Teriyaki Chicken Wings

Step 1

Prepare the teriyaki sauce: In a medium bowl, whisk together soy sauce, mirin, sake (or water), brown sugar, honey, minced garlic, grated ginger, and sesame oil. Make sure the sugar is fully dissolved and the mixture is smooth. Taste the sauce and adjust sweetness if needed—it should be savory, slightly sweet, and aromatic.

Step 2

Marinate the wings: Place chicken wings in a large bowl or resealable bag. Pour the teriyaki sauce over the wings, making sure each piece is coated thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate; for a more intense flavor, marinate for a few hours or overnight.

Step 3

Bake the wings: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup. Spread the wings in a single layer, leaving space between each piece for even cooking. Bake for 35–40 minutes, flipping halfway through, until wings are golden, slightly caramelized on the edges, and fully cooked.

Step 4

Thicken the sauce (optional): Pour leftover marinade into a small saucepan and bring to a gentle simmer. If you prefer a thicker glaze, whisk in cornstarch until dissolved. Cook for 3–4 minutes until glossy and slightly thickened.

Step 5

Coat the wings: Toss the baked wings in the warm teriyaki glaze until each wing is evenly coated. Arrange on a serving platter and sprinkle with toasted sesame seeds and sliced green onions for a beautiful, flavorful finish. Serve immediately while hot for the best taste and texture.

Tips for Perfect Teriyaki Wings

• Marinate longer: I always let the wings sit for at least 30 minutes, but overnight makes the flavor much stronger.
• Don’t overcrowd the pan: Leaving space allows them to cook evenly and get crispy edges.
• Use foil or parchment: This makes cleanup easy and keeps the wings from sticking.
• Brush extra glaze: Adding another layer after baking makes them shinier and more flavorful.
• Flip halfway: Turning the wings ensures both sides caramelize beautifully.
• Adjust sweetness: Taste your sauce before marinating and add honey or sugar if you like it sweeter.
• Garnish last: Sprinkle sesame seeds and green onions at the end for freshness and crunch.

Optional Ingredients

• Chili flakes for a spicy kick
• Fresh lime juice for tanginess
• Hoisin sauce for depth of flavor
• Garlic powder for extra aroma
• Shredded nori for a Japanese twist
• Sriracha for heat lovers

How to Serve Teriyaki Chicken Wings

I like to serve these wings hot, straight from the oven, because the glaze is at its stickiest and most flavorful. I usually arrange them on a large platter so they look inviting, and I keep a small bowl of extra sauce on the side for dipping. Guests love that they can grab wings with their fingers and enjoy that glossy, caramelized coating.

I also like to pair the wings with simple, fresh sides. Steamed rice is my favorite because it soaks up the glaze perfectly. Sometimes I serve them with a crunchy cucumber or carrot salad, or even roasted vegetables to balance the richness of the wings. It feels like a complete, comforting meal without much effort.

Finally, presentation matters to me. I always sprinkle sesame seeds and sliced green onions over the wings right before serving. The pop of color and slight crunch makes them irresistible. I also occasionally drizzle a bit of extra glaze decoratively on the platter—it’s a small touch, but it always makes the wings look special and restaurant-quality.

Is Teriyaki Chicken Wings Healthy?

Teriyaki Chicken Wings can be healthy when eaten in moderation. They provide protein from the chicken, and using minimal oil or baking instead of frying reduces extra fat.

The glaze has sugar and soy sauce, so it’s best enjoyed as part of a balanced meal. Pairing it with vegetables or rice makes it a well-rounded dish without overdoing calories or sodium.

Variations and Substitutions

• Grilled Teriyaki Wings: Cook on a grill for smoky flavor, basting with extra sauce every 5 minutes.
• Spicy Teriyaki Wings: Add chili flakes or sriracha to the marinade for a fiery kick.
• Honey-Garlic Teriyaki Wings: Increase honey and garlic for a sweeter, aromatic flavor.
• Low-Sodium Version: Use low-sodium soy sauce to reduce salt while keeping flavor.
• Crispy Oven Wings: Broil for the last 5 minutes to get extra crispy edges.
• Air Fryer Wings: Cook in an air fryer at 400°F for 20–25 minutes, shaking halfway.
• Gluten-Free Wings: Use tamari instead of soy sauce to keep it gluten-free.
• Sweet and Tangy Version: Add a splash of rice vinegar or pineapple juice for brightness.

How to Store and Reheat

Store leftover Teriyaki Chicken Wings in an airtight container in the refrigerator. They can last up to 3 days, and the flavor often deepens overnight. Make sure they are completely cooled before sealing to keep them safe and fresh. To freeze, place wings in a single layer on a tray first, then transfer to a freezer-safe bag once solid. They can be kept frozen for up to 2 months without losing quality.

Reheat in the oven at 350°F for 10–15 minutes to maintain crispiness. Cover with foil if you want to keep them moist, or leave uncovered for a slightly crispier texture. You can also reheat in a skillet over medium heat with a splash of water or leftover glaze. Stir frequently to prevent sticking and ensure wings are heated evenly. Avoid microwaving if possible, as it can make the skin soggy.

Frequently Asked Questions About Teriyaki Chicken Wings

Can I make these wings in an air fryer?
Yes! Air frying works beautifully. Preheat your air fryer to 400°F and cook for 20–25 minutes, shaking the basket halfway through. The wings come out crispy on the outside and juicy inside, just like oven-baked.

Can I use chicken drumsticks or thighs instead?
Absolutely. Drumsticks and chicken thighs work well because they’re meatier. Just adjust cooking time slightly to ensure they’re fully cooked and tender. Marinating overnight still helps for maximum flavor.

Can I make the teriyaki sauce ahead of time?
Yes, you can prepare it 1–2 days in advance. Store it in an airtight container in the fridge. This makes prep on the day of cooking faster, and the flavors often deepen overnight, giving the wings even more taste.

How do I make the wings less sweet or less salty?
You can adjust the soy sauce or honey amounts before marinating. Taste the sauce first, then reduce sugar if you prefer a milder sweetness or use low-sodium soy sauce to control salt. It’s easy to tweak according to your family’s preferences.

Teriyaki Chicken Wings Recipe

Recipe by Maria MeyerCourse: Appetizers, SnacksCuisine: Japanese-AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Delicious Teriyaki Chicken Wings with a sticky, sweet-savory glaze. Easy to make, perfect for family dinners, parties, or game day. Step-by-step recipe, tips, and serving ideas included.

Ingredients

• 2 lbs chicken wings

• 1/2 cup soy sauce

• 1/4 cup mirin (sweet rice wine)

• 1/4 cup sake (optional, can replace with water)

• 2 tablespoons brown sugar

• 1 tablespoon honey

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1 teaspoon sesame oil

• 1 tablespoon cornstarch (optional, for thicker glaze)

• 1 teaspoon toasted sesame seeds (for garnish)

• 2 green onions, sliced thin (for garnish)

Directions

• Prepare the teriyaki sauce: In a medium bowl, whisk together soy sauce, mirin, sake (or water), brown sugar, honey, minced garlic, grated ginger, and sesame oil. Make sure the sugar is fully dissolved and the mixture is smooth. Taste the sauce and adjust sweetness if needed—it should be savory, slightly sweet, and aromatic.
• Marinate the wings: Place chicken wings in a large bowl or resealable bag. Pour the teriyaki sauce over the wings, making sure each piece is coated thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate; for a more intense flavor, marinate for a few hours or overnight.
• Bake the wings: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup. Spread the wings in a single layer, leaving space between each piece for even cooking. Bake for 35–40 minutes, flipping halfway through, until wings are golden, slightly caramelized on the edges, and fully cooked.
• Thicken the sauce (optional): Pour leftover marinade into a small saucepan and bring to a gentle simmer. If you prefer a thicker glaze, whisk in cornstarch until dissolved. Cook for 3–4 minutes until glossy and slightly thickened.
• Coat the wings: Toss the baked wings in the warm teriyaki glaze until each wing is evenly coated. Arrange on a serving platter and sprinkle with toasted sesame seeds and sliced green onions for a beautiful, flavorful finish. Serve immediately while hot for the best taste and texture.