These sweet and tangy Baked Teriyaki Chicken Wings are easy to make for dinner or to serve at a party! They're also 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.
They are sweet and tangy.
And, they're oh so EASY to make!
🍗 Ingredient notes
To make these delicious wings, you only need a handful of recipes. 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 the whole beautiful wing, 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.
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 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 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).
🥂 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 a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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Jacqueline Meldrum says
Finishing it off with sesame seeds was a great idea and really made it wow.
Katie says
I know my family would go crazy for this recipe!
Irina says
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!
Anita says
Love that these are baked! So easy and delicious. I make my own teriyaki sauce, but Yoshida is good if you can find it. :)
Kait | Slumber & Scones says
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!