Forget ordering takeout because this Teriyaki Chicken Wings recipe brings all the sweet, savory, and irresistible flavors of your favorite restaurant right to your kitchen.

The wings bake until they’re perfectly crispy before being tossed in a rich homemade teriyaki sauce that’s glossy, sticky, and packed with garlic, ginger, and soy sauce. Every bite is juicy on the inside with a flavorful coating that keeps you coming back for more.

I make Teriyaki Chicken Wings whenever I need an easy appetizer that everyone enjoys. They’re just as perfect for game day as they are for a casual family dinner, and the homemade sauce tastes so much fresher than anything from a bottle.

I usually sprinkle a few sesame seeds and sliced green onions over the top before serving because they add the perfect finishing touch. Once you try these homemade wings, you’ll want to make them again for every gathering.

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Why You’ll Love This Recipe

• Crispy baked wings with a sweet and savory homemade teriyaki glaze.
• No deep fryer needed.
• Better than takeout with simple pantry ingredients.
• Perfect for parties, holidays, and weeknight dinners.
• Easy enough for beginner cooks.
• Ready in about 55 minutes.
• Great as an appetizer or main course.
• Leftovers reheat beautifully.

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Ingredients You’ll Need

• 2 pounds chicken wings – Split into drumettes and flats if they aren’t already. Choosing wings that are similar in size helps them cook evenly, giving you crispy skin and juicy meat in every bite.
• 2 tablespoons aluminum-free baking powder – This is the secret to getting crispy baked wings without frying. It helps dry out the skin as the wings bake, creating a light, crunchy texture.
• 2 tablespoons olive oil – A little oil helps the seasonings stick evenly to the wings while encouraging the skin to brown. You can also use avocado oil or another neutral cooking oil.
• 1 teaspoon garlic powder – Garlic powder adds a savory base flavor that seasons every bite. It blends evenly with the other spices and won’t burn like fresh garlic during baking.
• 1 teaspoon onion powder – Onion powder adds a mild sweetness and depth that complements the teriyaki sauce. It works together with the garlic to create a well-rounded seasoning.
• 1 teaspoon smoked paprika – Smoked paprika adds beautiful color and a subtle smoky flavor without overpowering the sauce. Regular paprika works well if that’s what you have on hand.
• 1 teaspoon salt – Salt enhances the flavor of the chicken before it’s coated in the sauce. Since soy sauce is naturally salty, you can reduce the amount slightly if preferred.
• ½ teaspoon black pepper – Freshly ground black pepper adds a gentle kick that balances the sweetness of the teriyaki glaze. It rounds out the overall flavor without making the wings spicy.

For the Teriyaki Sauce

• ½ cup soy sauce – Soy sauce is the foundation of the teriyaki glaze, giving it its signature savory and umami-rich flavor. Low-sodium soy sauce is a great option if you prefer a less salty sauce.
• ⅓ cup brown sugar – Brown sugar sweetens the sauce while helping it caramelize into a beautiful sticky glaze. Light or dark brown sugar both work well depending on how rich you want the flavor.
• 2 tablespoons honey – Honey adds natural sweetness and gives the sauce its glossy, sticky finish. It also balances the saltiness of the soy sauce perfectly.
• 2 cloves garlic, minced – Fresh garlic gives the teriyaki sauce bold, aromatic flavor that bottled sauces often lack. Mince it finely so it melts into the glaze as it cooks.
• 1 teaspoon fresh ginger, grated – Fresh ginger adds warmth and a subtle citrusy flavor that makes homemade teriyaki taste authentic. A microplane works well for grating it finely.
• 1 tablespoon rice vinegar – Rice vinegar brightens the sauce by adding a touch of acidity. It balances the sweetness without making the glaze taste sour.
• 1 tablespoon cornstarch – Cornstarch thickens the teriyaki sauce into a smooth glaze that coats every wing beautifully. Mix it with water before adding it to prevent lumps.
• 2 tablespoons water – Water is combined with the cornstarch to make a slurry before it’s added to the sauce. This helps the sauce thicken evenly.
• 1 teaspoon sesame oil – Sesame oil adds a rich, nutty finish that gives the sauce even more flavor. Since it’s very concentrated, a small amount goes a long way.
• 1 tablespoon sesame seeds – Sprinkle sesame seeds over the finished wings for a little crunch and classic presentation. They’re optional but highly recommended.
• 2 tablespoons sliced green onions – Green onions add freshness and a pop of color that balances the rich glaze. Sprinkle them over the wings just before serving.

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Kitchen Tools You’ll Need

• Large baking sheet
• Wire rack
• Large mixing bowl
• Small saucepan
• Measuring cups and spoons
• Whisk
• Tongs
• Paper towels
• Meat thermometer

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How to Make Teriyaki Chicken Wings

Step 1: Preheat the oven

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.

Step 2: Prepare the wings

Pat the chicken wings completely dry with paper towels. Removing excess moisture helps the skin become extra crispy while baking.

Step 3: Season the wings

In a large bowl, toss the wings with baking powder, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

Step 4: Bake

Arrange the wings in a single layer on the wire rack. Bake for 20 minutes, flip them over, and continue baking for another 20 to 25 minutes, or until crispy and the internal temperature reaches 165°F (74°C).

Step 5: Make the teriyaki sauce

While the wings bake, combine the soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar in a saucepan over medium heat. Bring the mixture to a gentle simmer, then stir together the cornstarch and water and whisk it into the sauce. Continue cooking for 2 to 3 minutes, then stir in the sesame oil once the glaze has thickened.

Step 6: Toss and serve

Transfer the hot wings to a large bowl and pour the teriyaki sauce over them. Toss until every wing is coated, then garnish with sesame seeds and sliced green onions before serving.

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Recipe Variations

Spicy Teriyaki Chicken Wings

Add 1 teaspoon sriracha or crushed red pepper flakes to the sauce for a little heat.

Pineapple Teriyaki Chicken Wings

Mix in a few tablespoons of pineapple juice for a sweeter tropical flavor.

Garlic Teriyaki Chicken Wings

Double the fresh garlic if you enjoy a stronger garlic flavor.

Air Fryer Teriyaki Chicken Wings

Cook the wings at 400°F (204°C) for 20 to 25 minutes, flipping halfway through, then toss them with the homemade teriyaki glaze.

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What to Serve With Teriyaki Chicken Wings

• Steamed jasmine rice
• Fried rice
• Vegetable stir-fry
• Asian cucumber salad
• Roasted broccoli
• Egg rolls
• Coleslaw
• Sweet potato fries
• Edamame
• Fresh garden salad

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How to Store and Reheat

Refrigerator

Store leftover Teriyaki Chicken Wings in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooked wings in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm the wings in a 375°F (190°C) oven or air fryer for 8 to 10 minutes, or until heated through. Brush on a little extra teriyaki sauce before serving if you’d like them extra sticky.

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Common Mistakes to Avoid

Not drying the wings

Pat the wings dry before seasoning. Extra moisture prevents the skin from crisping properly.

Skipping the wire rack

A wire rack allows hot air to circulate around the wings, helping them cook evenly and become crispy on all sides.

Overcooking the teriyaki sauce

The sauce thickens quickly, so remove it from the heat once it coats the back of a spoon.

Adding the sauce too early

Always toss the wings in the glaze after baking. Adding it before baking can cause the sugars to burn.

Overcrowding the baking pan

Leave space between each wing so they roast instead of steaming.

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Frequently Asked Questions

Can I make Teriyaki Chicken Wings ahead of time?

Yes. Bake the wings and prepare the sauce separately, then toss them together just before serving for the best texture.

Can I use bottled teriyaki sauce?

You can, but homemade teriyaki sauce has a fresher flavor and lets you control the sweetness and saltiness.

Can I cook these wings in an air fryer?

Absolutely. Air fry them at 400°F (204°C) for about 20 to 25 minutes, flipping halfway through before coating them with the sauce.

Can I use frozen chicken wings?

Yes. Thaw them completely and pat them dry before seasoning so they become as crispy as possible.

How do I keep the wings crispy after adding the sauce?

Toss the wings with the teriyaki sauce just before serving. This keeps the skin crisp while still giving every wing a generous coating of glaze.