You might not believe it, but the delicious teriyaki chicken wings are baked, not deep-fried.
But don’t worry; they’re just as crispy and addictive as any other wings you’ve ever tried!
Chicken wing snobs will tell you to always deep fry the meat for the best results. But that’s just not true.
If you marinate the wings long enough and have the oven preheated, they’ll cook until juicy, and the skin crisps like a dream.
That said, the key to success here is the long soak in a homemade teriyaki sauce. Skip that, and you’ll have sad wings with no flavor.
So let’s make a batch of these teriyaki chicken wings – I’m starved!
Easy Baked Teriyaki Chicken Wings Recipe
What makes this recipe stand out in a crowd of boring teriyaki chicken wings is the homemade sauce.
Pre-made sauce won’t do because it’s usually pretty thin and watery.
In contrast, you want the teriyaki marinade to be rich and thick so it oozes into every nook and cranny of the chicken wing.
Delightfully sweet and salty, with a savory kick from fresh ginger and garlic, this stuff is gold. It’s so good, I suggest you make double and save half for later.
Don’t worry, though! It’s simple, affordable, and utilizes pantry staples.
You’ll notice a tart, fruity zip from the pineapple juice, saltiness from the soy sauce, and savory notes from the garlic and ginger.
See, there’s no need to dig out every spice from your rack or make a trip to specialty stores.
As mentioned, the chicken needs to sit for a while. One hour is the absolute minimum but go for overnight if possible.
Then, bake them until crispy and golden.
- Chicken Wings or Drumettes – I like to buy a big bag of party wings that come in assorted cuts of drumettes and wings, so you get more options. But feel free to use one or the other.
- Keep in mind, this recipe is for the smaller cuts, so if you use drumsticks or thighs, you won’t get the same results.
- Water – Water ensures the marinade seeps into all the little cracks on the wings, making them more flavorful.
- Soy Sauce – It’s not teriyaki without soy sauce! It adds a rich, caramelly color and brings a lot of flavor and saltiness.
- Remember, there’s no need for added salt when soy sauce comes to the party.
- White Sugar – Sugar makes the teriyaki sauce light and combats the saltiness of the soy sauce. It also makes the wings finger-lickin’ sticky.
- Pineapple Juice – Without the pineapple juice, the sauce will be flat. And we use pineapple specifically for its signature fruity-tart zing that’ll bridge the flavor gap between salty and sweet.
- Vegetable Oil – For the marinade – not for the deep fryer. It helps the teriyaki sauce stick to the chicken wings.
- Fresh Garlic – Nothing beats freshly minced garlic! It’s savory, robust, and essential to the flavor profile.
- Fresh Ginger – Just like garlic, it’s not teriyaki sauce without fresh ginger. And while powdered or pureed ginger works in a pinch, nothing beats the bright flavors from freshly minced ginger root.
How to Make Teriyaki Chicken Wings
This recipe is as easy as 1-2-3!
1. Prepare the marinade.
The first step is easy peasy – just mix the ingredients until smooth!
Mix the water, oil, white sugar, pineapple juice, vegetable oil, and spices in a bowl until the sugar dissolves.
2. Coat the chicken.
Toss chicken wings in the marinade until evenly coated. Then cover them, and let them sit in the refrigerator for at least one hour (overnight is best).
3. Bake the chicken wings.
Take the chicken out of the marinade, and shake off the excess. You can even pat them a bit (with kitchen paper) to ensure no sauce pools under the wing.
Bake the wings in a greased baking pan or cookie sheet for 1 hour in an oven set at 350 degrees Fahrenheit (175°C).
Flip the wings halfway through to ensure they cook evenly. Then serve with extra sauce for dipping.
Tips & Tricks for the Best Teriyaki Chicken Wings
When a recipe is that easy, it’s pretty hard to go wrong. That said, here’s a few tips and tricks to guarantee perfect wings every time!
- Don’t try to speed up the marinating time. The longer the chicken soaks in the teriyaki sauce, the better. And while I said “at least an hour” I suggest going for no less than three.
- Add extra flavors to the marinade. While this recipe is an excellent place to start, it doesn’t have to end here!
- For nutty flavors, add things like sesame oil or sesame seeds, or extra garlic for all those garlic lovers.
- If you like sweeter teriyaki sauce, add mirin, lemon or orange juice, rice vinegar, or apple cider vinegar.
- Taste as you go. The marinade is safe before it hits the chicken, so taste it to make sure it’s sweet/savory/salty enough.
- Make extra marinade for dipping. For messy, finger-licking chicken wings, prepare a different batch of teriyaki sauce to pour on top after they come out of the oven or serve as a tasty dipping sauce.
- But don’t use the same teriyaki sauce that you used for the marinade! It’s brimming with bacteria from the raw chicken, so you’ll need to cook it first.
- To use leftover marinade as a sauce, bring it to a boil, then reduce the heat and simmer. It will thicken as it cooks, but boiling it and simmering it for at least five minutes will kill off the bacteria.
Can You Freeze Chicken Wings?
Chicken wings freeze very well. They should be cooked and completely cooled first. Then, place them in a freezer-safe bag or airtight container and freeze them for up to four months. If you have a large amount, layer them with parchment paper first, so they don’t stick together.
I like to let the wings cool on the counter for about 30 minutes, then chill them in the fridge for an hour or so until they’re entirely cold.
Small batches will be fine in a ziplock bag.
But when I have a lot, I’ll line a container with parchment and add a single layer of wings. Cover them with parchment paper, then add another layer.
Repeat until all the wings are in the box and seal tight.
To eat, be sure to thaw the wings in the fridge overnight. Then reheat until the internal temperature reaches 165°F/75°C.
How to Thaw and Reheat Teriyaki Chicken Wings
There are three ways to thaw chicken wings, but the best is in the fridge. Unfortunately, it’s also the longest since they’ll need to sit overnight in most cases.
If you are short on time, place the sealed freezer bag in a bowl of cold water. Every 30 minutes, dump the water and replace it with fresh until the chicken is no longer frozen.
Once your chicken thaws, it only needs a few minutes in the oven. Next, bake them for about 6 minutes in a 350 degrees Fahrenheit oven (175°C).
(Check out this post for the best ways to reheat chicken wings.)
It’s important to note that you should never thaw frozen chicken wings at room temperature because it will contaminate the chicken.
If you are in a hurry, use the cold water method or take a crash course on the defrost setting on your microwave.
More Chicken Wing Recipes You’ll Love
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?