These Teriyaki Chicken Wings are a delicious blend of savory and sweet. In this post, I’ll teach you how to make them in your oven or air fryer and how to prepare an easy homemade teriyaki sauce in just minutes. Whether you're hosting a game day, a casual get-together, or just craving a savory snack, these Teriyaki Chicken Wings are sure to be a hit!
Why this Recipe Works
My teriyaki chicken wings recipe is just as versatile as it is tasty — cook it in the oven or air fryer, serve it as a snack, or as the main event. It’s flavorful too, and all of that flavor comes from the homemade teriyaki sauce that's made with common pantry ingredients!
- Crispy golden brown results in the oven. I typically bake my chicken wings. No need to worry about breaking out the deep fryer or all of that excess grease. After just about 40 minutes, you’ll have perfectly baked teriyaki chicken wings ready for munching.
- Or you can use your air fryer! It’s a great option if you’re short on time and is perfect for making super crispy chicken wings.
- The teriyaki sauce is quick and easy. And you won’t have to run around town to find the ingredients. You likely already have most in your pantry.
Ingredient Notes
- Wings - You'll need 2 pounds of fresh chicken wings for this recipe. They are often sold whole, with the drum, wing, and wing tip attached. See details below for trimming whole chicken wings.
- Teriyaki Sauce - These teriyaki wings feature a sweet and savory homemade teriyaki sauce. It's a blend of common pantry ingredients and is so flavorful! You can substitute a thick store-bought teriyaki sauce in a pinch.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to Cut Whole Chicken Wings
- Hold the wing with a paper towel for better grip. Lay the wing on a cutting board, then find the knobby joint where the flat and drum meet. Cut through the joint to separate the drum and place it to the side.
- Find the joint between the wing tip and the flat, then cut off the wing tip and discard or freeze them for making stock later.
Step-by-Step Instructions
- Prep- Preheat your oven to 425℉. Line a rimmed baking sheet with foil, then set a wire rack inside and spray the rack with cooking spray.
- Season the Wings - Rinse the wings and pat dry with paper towels. Toss the wings with the baking powder, salt, and pepper in a large mixing bowl until coated.
- Bake - Place the wings on the wire rack, leaving space so they are not touching. Bake for 20 minutes. Flip and bake for another 20 minutes. Flip once more and bake for 5 minutes until the wings are crispy and golden brown and cooked to at least 165℉.
- Make the Sauce - While the wings bake, whisk the sauce ingredients together in a small saucepan over medium heat. Bring the mixture to a simmer and cook for a few more minutes until the sauce thickens.
- Toss and Serve - Remove the wings from the oven and toss in the sauce. Serve immediately and enjoy!
Expert Tips
- Make Sure to Rinse and Dry - You may be tempted to prep this teriyaki chicken wings recipe right away without rinsing and drying the wings first. It’s a very important step — don’t skip it! It’s crucial for getting a crispy and crunchy skin.
- Don’t Crowd - When you place the chicken wings on the wire rack, be sure to leave ample space between each wing. The air will be able to circulate more easily, which is important for even cooking.
- Keep an Eye on the Sauce - As your sauce simmers, be careful not to overcook it. 2-3 minutes is enough time for it to thicken without it becoming too sticky.
Air Fryer Method
- Preheat your air fryer to 400℉.
- Rinse the wings and pat dry with paper towels. Toss the wings with the baking powder, salt, and pepper in a large mixing bowl until coated.
- Place the wings in the air fryer in a single layer, leaving space between them so they aren't touching. Cook for 10 minutes, then flip and cook for another 8 minutes.
- While the wings are cooking, whisk together all of the sauce ingredients in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook for 2-3 minutes until the sauce is thickened.
- Toss the wings with the sauce, and serve.
What to Serve with Teriyaki Chicken Wings
Serve baked teriyaki chicken wings with steamed rice, grilled squash or broccolini, and a fresh salad for a well-rounded meal.
If you want to create an appetizer platter, teriyaki chicken wings would be right at home in a spread featuring spinach artichoke dip, Southwestern chicken egg rolls, homemade sour cream and onion dip, and a big bag of chips!
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat in a 325°F oven for 7-8 minutes or until warmed through.
Frequently Asked Questions
Cornstarch thickens the sauce for these teriyaki wings. If the sauce is to thick, whisk in a little water to thin the sauce. If it's too thin, mix a teaspoon of cornstarch with a tablespoon of water and whisk into the sauce. Repeat if needed to thicken it more.
Sure! Bake the wings up to 24 hours in advance, then store them in the fridge. Reheat in the oven before tossing them in your sauce for the best texture.
More Chicken Wing Recipes
📖 Recipe
Teriyaki Chicken Wings
Equipment
Ingredients
- 2 pounds chicken wings
- 1 Tablespoon aluminum-free baking powder
- 1 teapoon Kosher salt
- ½ teaspoon freshly ground black pepper
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup light brown sugar
- 1 Tablespoon honey
- ¾ teaspoon grated ginger
- 1 clove garlic, minced
- 2 teaspoons cornstarch
- ¼ cup water
- 1 teaspoon sesame seeds
Instructions
- Preheat your oven to 425℉. Line a rimmed baking sheet with foil, then set a wire rack inside and spray the rack with cooking spray.
- Rinse the wings and pat dry with paper towels. Toss the wings with the baking powder, salt, and pepper in a large mixing bowl until coated.
- Place the wings on the wire rack, leaving space so they are not touching.
- Bake for 20 minutes. Flip and bake for another 20 minutes. Flip once more and bake for 5 minutes until the wings are crispy and golden brown and cooked to at least 165℉.
- While the wings are cooking, whisk together all of the sauce ingredients in a small saucepan over medium heat. Bring to a boil and cook for 2-3 minutes until the sauce is thickened.
- Toss the wings in the sauce and serve immediately.
Notes
- Hold the wing with a paper towel for better grip, then find the knobby joint where the flat and drum meet. Cut through the joint to separate the drum and place it to the side.
- Find the joint between the wing tip and the flat, then cut off the wing tip and discard or freeze them for making stock later.
-
Preheat your air fryer to 400℉.
- Rinse the wings and pat dry with paper towels. Toss the wings with the baking powder, salt, and pepper in a large mixing bowl until coated.
-
Place the wings in the air fryer in a single layer, leaving space between them so they aren't touching. Cook for 10 minutes, then flip and cook for another 8 minutes.
- While the wings are cooking, whisk together all of the sauce ingredients in a small saucepan over medium heat. Bring to a boil and cook for 2-3 minutes until the sauce is thickened.
- Toss the wings with the sauce, and serve.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Leave a Reply