Glazed Teriyaki Chicken Wings. These sticky glazed wings are packed with flavour but are completely oven baked and never fried. Perfect game day party food or served with rice for dinner.
These Teriyaki Chicken Wings are completely cooked in the oven and need just a little attention to turn them as you glaze them but it is so worth the effort. The glaze reduces and sticks to the wings beautifully, making them gorgeously glistening and irresistible.
The sauce itself is incredibly simple to make and can even be made a day in advance, so that you can just pop the wings into the oven when you need to and 45 minutes or so later, they are ready to be served. We served them at a recent “Sips & Nibbles” get together at our house and they disappeared in no time.
With Super Bowl Sunday, right around the corner, this is a low-fuss version of wings to serve on game day, because you can make the sauce in advance and then they really only take a few minutes attention to turn and glaze the wings before serving. You might want to consider making 2 batches… they won’t last long.
Don’t just use this terrifically tasty teriyaki sauce on wings, though. The sauce can easily be used on chicken breasts or legs for a delicious dinner any time.
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- 3 pounds chicken wings
- salt and pepper to season
- 1 tbsp toasted sesame seeds optional for garnish
- 3 tbsp chopped green onions optional for garnish
- 3 cloves minced garlic
- 3 tbsp peanut oil
- ½ cup soy sauce, preferably reduced salt soy sauce
- 1 cup water
- ½ cup honey
- ½ cup brown sugar
- 1/2 tsp five spice powder or cinnamon
- 2 tsp toasted sesame oil
- 4 tbsp rice wine vinegar or apple cider vinegar
- 1 ounce piece fresh ginger very finely grated freezing ginger makes it easier to grate
- ½ tsp freshly ground black pepper
Add the garlic and peanut oil to a small saucepan.
Saute over medium low heat for just a minute until the garlic is softened but not browned.
Add the soy sauce, water, honey, brown sugar, five spice powder, toasted sesame oil, rice wine vinegar, ginger and black pepper.
Simmer for about 5 minutes before adding a thickening slurry of a mixture of ¼ cup cold water and 1½ tbsp corn starch.
Simmer for an additional minute and remove from the stove.
Preheat oven to 425 degrees F.
Cut any wing tips off if present and split the chicken wings into 2 pieces each (drummies and flats)
Lay the pieces in a single layer on a parchment paper covered baking sheet.
Lightly season with salt and pepper.
Bake, uncovered for 30 minutes at 425 degrees F, then reduce the heat to 375 degrees F.
Turn the chicken wing pieces over and, using a teaspoon, begin to baste each wing piece with a little of the teriyaki sauce. (Be careful not to actually touch the chicken wing with the spoon because you don't want to cross contaminate any leftover sauce which you can use again later.)
Return the wings to the oven for 10 minutes, then glaze and turn them again. Bake for an additional 10 minutes. If you have large wing pieces, gaze for a 3rd time.
Serve immediately with toasted sesame seeds and chopped green onions for garnish if you like.
There will likely be some of the teriyaki sauce left one from glazing, which you can use as an extra dipping sauce when serving or over rice or noodles if you are serving them for dinner.
The sauce can also be refrigerated in an airtight container for up to a week but bring it to a slow simmer for 5 minutes before using. It's delicious on grilled, chicken, pork chops or salmon too.
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