Oven-baked teriyaki chicken wings are healthier than frying but just as crispy. After baking, they’re tossed in a homemade teriyaki sauce which adds the best flavor!
Oven-Baked Teriyaki Chicken Wings
These oven baked teriyaki chicken wings are a new family favorite! I took my crispy baked chicken wings recipe and tossed them in an Asian-inspired easy teriyaki sauce for a sweet and sticky delicious bite.
More Asian recipes with teriyaki flavor that we love to make at home include baked teriyaki chicken bowls and teriyaki meatballs.
From BBQ to buffalo chicken wings, my boneless chicken wings recipe and this lemon pepper wings recipe, there isn’t a flavor of wings my family won’t devour. They are the perfect game day appetizer or serve them with a side like fried rice for an easy meal.
Ingredients
Find the full printable recipe below.
- Wings: You’ll need 1 1/2 pounds for this recipe, but as I said, you can adjust the amount as needed. Fresh is best but if using frozen, make sure to thaw them first.
- Baking powder: You can’t have crispy baked chicken wings without coating them in baking powder.
- Teriyaki sauce ingredients: Honey, light brown sugar, soy sauce, minced garlic, ginger, cornstarch and water.
Variations
- Replace fresh ginger and fresh garlic with ground ginger and garlic powder if that’s what you have.
- Use pineapple juice in place of the honey or along with it. You’ll still use the brown sugar, but the pineapple juice adds a bit of a different flavor.
- Sprinkle sesame seeds over the glaze just before serving. It adds a nutty flavor and a bit of extra texture.
How to Make Baked Teriyaki Chicken Wings
Pat chicken wings dry using a paper towel. This removes excess moisture so they get crispy. It also helps the seasoning to stick to them. Toss them in a ziploc bag with baking powder, salt, and pepper.
Prepare a baking sheet with foil, then top that with a wire rack so the heat can circulate underneath the wings as well. Place the wings in a single layer on top of the rack with room between each one. Bake for 30-40 minutes, flipping halfway until crispy and golden brown.
While they’re baking, make the teriyaki sauce on the stovetop. The cornstarch slurry is what helps to thicken the sauce, so don’t skip it!
Once chicken is out of the oven, brush each piece with a generous amount of the sauce and serve while warm. Pour any extra sauce into a jar for later use. Don’t throw it out!
Tips for Crispy Baked Teriyaki Chicken Wings
- Don’t add sauce until after baking. This ensures you have crispy chicken wings. Also, bake on your convection setting if possible.
- How to tell when done: Wings are small and don’t take quite as long to cook. Use a meat thermometer to check the internal temperature, it should read 165 degrees.
- Teriyaki sauce consistency: If you find your sauce is too thin, even with the cornstarch slurry, whisk in an extra teaspoon of cornstarch. If it’s too thick, add a Tablespoon of water to thin it out. Stir until smooth.
- Serving suggestions: For a full meal serve over white rice or ham fried rice along with some grilled veggies. When I serve them as an appetizer I serve them alone with more sauce on the side.
More easy Asian inspired recipes we love include honey sesame chicken, PF Chang’s orange chicken and this easy chicken stir fry!
More Easy Appetizer Ideas
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Oven Baked Teriyaki Chicken Wings
Video
Ingredients
Chicken Wings
- 1 ½ pounds chicken wings (about 20 fresh, not frozen)
- 1 Tablespoon baking powder
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Teriyaki Sauce
- 1 cup water , divided
- ¼ cup low sodium soy sauce
- 3-4 Tablespoons light brown sugar , packed
- 1 Tablespoon honey
- 2 cloves garlic , minced
- ½ teaspoon ground ginger
- 1 Tablespoon cornstarch
Instructions
Chicken Wings
- Prep. Preheat the oven to 425ºF. Line a baking sheet with foil and coat with nonstick cooking spray. Place a wire rack on the pan if you'd like the wings less greasy as well as help circulate air around the wings.
- Pat wings dry. Remove wings tips and cut into wings and drums, if needed. Pat dry with a paper towel until completely dry.
- Coat chicken. In a zip-top bag, shake 1 Tablespoon baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper until combined. Add 1 1/2 pounds chicken and shake until coated. Place on top of the rack.
- Bake for 30 to 40 minutes, or until nice and crispy, flipping halfway through cooking time. Let sit a few minutes.
Teriyaki Sauce
- In a small saucepan, whisk together 3/4 cup water, 1/4 cup soy sauce, 3-4 Tablespoons brown sugar, 1 Tablespoon honey, 2 cloves garlic, and 1/2 teaspoon ginger over medium heat.
- Cornstarch slurry. In a small bowl, whisk the remaining 1/4 cup water and 1 Tablespoon cornstarch. Whisk into the pan and bring to a light simmer. Simmer until the sauce begins to thicken and then remove from heat. If the sauce becomes too thick, add 1 Tablespoon water to thin it. If you'd like it thicker, whisk in 1 teaspoon cornstarch.
- Brush sauce on each wing and serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Yes! Air fry chicken wings for 18 minutes flipping halfway through. Toss immediately with sauce when done.
This versatile sauce can be used on just about everything! Pour it over rice, brush it on chicken, beef, pork, or fish, and enjoy it over grilled veggies. We love it on this pan seared salmon, in chicken teriyaki casserole and for teriyaki burgers!
These teriyaki chicken wings are best eaten on the same day. Once they’ve been glazed they can get very soggy. If you plan on storing some for later, don’t glaze them yet. Bake them, allow them to cool completely, and place them in an airtight container in the fridge for up to 3 days.
Use an air fryer basket to reheat and get the wings to crisp up, or the oven. Warm up the glaze, then brush the extra sauce on the wings just before serving.
Categorized as: American, Appetizers, Asian, Dairy-Free, Gluten-Free, Nut-Free, Super Bowl
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Did not brown up after 40minutes. Had to fry in oil.
Sorry to hear that! Ovens can all run a little different, they may have needed more time.
Just made these for dinner and they were so quick! I can’t wait to have them again. Think I’ll send the recipe to my husband to make next time. They’re that easy! :D
I’m so glad you enjoyed it, thanks for the review! :)
I made these for a party we had this weekend and everyone absolutely raved about them! Thank you!
Found this recipe just in time for football season. My family gobbled them right up!