This sweet and tangy Baked Teriyaki Chicken Wings recipe is a snap to make for an easy dinner or to serve at a party! These wings are fantastic Game Day appetizers, too!
I grew up eating different versions of teriyaki wings, and my dad always made the best.
On the blog, I’ve got a few different recipes for wings:
- Air Fryer Crispy Wings
- Cilantro Lime Asian Chicken Wings
- Honey Bourbon Chicken Wings
- Air Fryer Teriyaki Wings
- Cranberry Pomegranate Sticky Wings
Yet the one recipe I don’t have up on the blog yet is the one I have made for YEARS! It’s the chicken recipe that I’ve made the most, and I can’t believe I haven’t shared it here yet.
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🌟 Why you’ll love these baked teriyaki chicken wings
These wings are my absolute FAVORITE.
The flavorful sauce is sweet and tangy.
They’re great as a main course or as an appetizer.
And, they’re oh so EASY to make!
🍗 Ingredient notes
To make these delicious wings, you only need a handful of simple ingredients. I’ve got the full list with exact measurements listed in the recipe card below. But here are some notes on a few key ingredients.
Chicken wings – Chicken wings each have three parts: a wingette, drumette, and wing tips. Often, you’ll see the wingette and drumette parts referred to as “drums” and “flats.” Personally, I prefer to use whole chicken wings, and not waste an ounce of yummy goodness. It’s also faster, since you don’t need to cut the wings up into pieces. But you can also buy pre-cut wingettes or drumettes and use just your favorite parts for this recipe.
Garlic – This recipe calls for 3 garlic cloves (minced), but feel free to use less or more according to your preference.
Teriyaki sauce – I’ve made this recipe a million times using my family’s longtime favorite Oregon-based teriyaki sauce: Yoshida’s Gourmet Sauce.
But you can make your own homemade teriyaki sauce, if you prefer. Simply heat up water, soy sauce, brown sugar, honey, ginger, and garlic powder together in a saucepan over medium heat. Add cornstarch to thicken it up to your preferred consistency. That’s it!
✅ Step-by-step instructions
- First, make the marinade. Combine onion, garlic, teriyaki sauce, water, and lemons in a 9 x 13 glass baking pan.
- Add chicken to the baking pan in a single layer with the marinade. For best results, chill in the refrigerator and marinate for at least 2 hours & up to overnight.
- After the chicken is done marinating, preheat oven to 400°F.
- Remove the chicken from the refrigerator & cover the baking pan with aluminum foil.
- Bake the chicken (in the marinade) for 40 min, covered. Halfway through the cook time, flip the wings over and baste with the pan marinade.
- At 40 minutes, decrease the heat to 375°F, bake uncovered for 15 more minutes or until the chicken is fully cooked and golden brown (a meat thermometer or instant-read thermometer should read 165°F).
- Place on a cooling rack and garnish with sesame seeds and green onions. Then serve!
Recipe FAQs
These wings are great the next day. Simply store them in the refrigerator in an airtight container. They’ll keep for up to 4 days.
For the best flavor and texture, reheat baked wings either in the oven or in air fryer at 375° F for 3-5 minutes. You can also warm them up in the microwave, but the skin may become a bit rubbery.
🥂 Wine pairings for teriyaki chicken
Pair these sweet and tangy wings with a refreshing off-dry Riesling. This white wine with notes of pear, honeysuckle, and green apple makes the Asian flavors of these wings soar.
🍽 Serving ideas for wings
These wings are delicious when served with a big salad. Try my Crunchy Radish Carrot Salad, Peach Tomato Salad, or Plum Summer Salad.
If you’re serving these as appetizers for Game Day, serve them alongside Soft Pretzel Bites, Crispy Air Fryer Buffalo Cauliflower, or Air Fryer Pigs in a Blanket.
More chicken recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Baked Teriyaki Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups of your fave teriyaki sauce, I use Yoshida sauce
- 2 lemons, sliced
- ½ cup water
- Optional: sliced green onions & sesame seeds
Instructions
- First, make the marinade. Combine onion, garlic, teriyaki sauce, water, and lemons in a 9 x 13 glass baking pan.
- Add chicken to the baking pan with the marinade. Chill in the refrigerator and marinate for at least 2 hours & up to overnight.
- After the chicken is done marinating, preheat oven to 400°F.
- Remove the chicken from the refrigerator & cover the baking pan with foil.
- Bake the chicken (in the marinade) for 40 min, covered. Halfway through the cook time, flip the wings over and baste with the pan marinade.
- At 40 minutes, decrease the heat to 375°F, bake uncovered for 15 more minutes or until the chicken is fully cooked (a meat thermometer should read 165°F).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Finishing it off with sesame seeds was a great idea and really made it wow.
I know my family would go crazy for this recipe!
What a great idea it is! Yes, I have tried teriyaki chicken, but not teriyaki chicken wings. I love your recipe and cannot wait to give it a try!
Love that these are baked! So easy and delicious. I make my own teriyaki sauce, but Yoshida is good if you can find it. :)
These wings are delicious and simple! I love that they are baked, and smothered in marinade for tons of flavor. Wings are such a great dish to serve for a crowd or at a party!