teriyaki chicken wings recipe

Written BySheba G Updated On
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The Best teriyaki chicken wings recipe

This teriyaki chicken wings recipe is one of my go-to favorites—simple enough to whip up on a busy weeknight but always a hit with the whole family. There’s something comforting about the sweet, savory glaze clinging to crispy wings, and it’s the kind of dish that feels special without needing a fancy occasion. My kids love them because they’re easy to eat, and the sticky coating makes every bite satisfying. Whether it’s a game night, a casual family dinner, or just a lazy Sunday afternoon, these wings always bring a little joy to the table.

I’ve tried a lot of sauces over the years, but this one stands out because it balances sweet and tangy flavors without being overly heavy. It’s also a great way to use up extra chicken or even leftovers, making it a practical choice for meal prep. Plus, the glaze isn’t so thick that it’s greasy—just enough to make the wings taste delicious without feeling like a heavy meal. It’s the kind of recipe that feels like a little treat, but it’s also light enough that it won’t weigh you down. And honestly? It’s one of those dishes that feels like a little extra effort, but it’s worth it.

Crispy Teriyaki Chicken Wings

Crispy Teriyaki Chicken Wings

4.6 from 1883 votes

Tender, glazed chicken wings baked to perfection with a sweet-savory teriyaki sauce. Perfect for game day or a casual weeknight meal.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Wings
  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
For the Teriyaki Sauce
  • 1 cup store-bought teriyaki sauce (or ½ cup soy sauce, ¼ cup honey, 2 tbsp rice vinegar, 1 tbsp grated ginger, 2 cloves garlic, 1 tbsp maple syrup)
  • 1 tbsp cornstarch
  • 1 tbsp water

👨‍🍳Directions

  1. 1
    Preheat oven to 400°F. Cut chicken thighs into 1-inch pieces and tie the pieces together with kitchen twine for even cooking.
  2. 2
    Toss chicken pieces with olive oil, salt, pepper, and garlic powder in a bowl. Spread them evenly on a baking sheet.
  3. 3
    Bake for 20 minutes, flipping halfway, until the chicken is cooked through and lightly browned.
  4. 4
    Mix teriyaki sauce with cornstarch and water in a small bowl. Stir until smooth.
  5. 5
    Reduce oven temperature to 375°F. Pour the sauce over the wings and return them to the oven. Bake for 10–12 minutes, basting occasionally, until the sauce thickens and the wings are glazed.

🔧Equipment

  • Mixing bowl
  • Baking sheet
  • Oven
  • Kitchen twine or string

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 1🍬Sugars: 25🥩Protein: 35

📝Notes

Tips: For extra crispiness, broil the wings for 1–2 minutes at the end. Serve with steamed rice or a fresh green salad.

Watch Video Of How Crispy Teriyaki Chicken Wings Works

This teriyaki chicken wings recipe is always a crowd-pleaser because it’s simple enough to make ahead and still taste delicious, while the sweet-savory glaze makes every bite satisfying. Whether you’re serving them at a casual family dinner or a game-day spread, they’re the kind of dish that feels effortless but always leaves everyone happy. Plus, the sticky coating makes them irresistible, so they’re a foolproof way to keep everyone’s hands full.

❓ Frequently Asked Questions About Crispy Teriyaki Chicken Wings

1. What is the best way to keep teriyaki chicken wings from getting soggy?

To prevent sogginess, pat the wings dry thoroughly before marinating and baking. Bake them on a parchment-lined tray at 400°F (200°C) for 15–20 minutes, flipping halfway, ensuring the sauce sets slightly before serving.

2. Can I use a slow cooker to make these teriyaki chicken wings?

Yes, you can, but adjust the method slightly. Cook on low for 4–5 hours or on high for 2–3 hours, stirring occasionally to distribute the sauce. The wings will be softer than baked ones but still flavorful.

3. How do I adjust the sweetness or tanginess in the sauce?

For extra sweetness, add 1–2 tablespoons more of honey or maple syrup. For tang, stir in ½ teaspoon of rice vinegar or a dash of lemon juice. Taste as you go—adjust gradually.

4. What if I don’t have a meat thermometer?

Use the two-finger test: the wings are done when they reach 165°F (74°C) and pull apart easily when squeezed. Avoid overcooking, as it can dry them out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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