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Teriyaki Chicken Wings

These teriyaki chicken wings are crispy, juicy, and coated in a rich homemade teriyaki glaze. Baked until golden, then tossed in a sweet and savory sauce made with soy sauce, honey, garlic, and ginger, they're perfect for game day, parties, or an easy family dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Course: dinner, lounch
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings split into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup low-sodium soy sauce
  • ¼ cup honey
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon sliced green onions for garnish
  • 1 teaspoon sesame seeds for garnish

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if using.
  2. Pat the chicken wings completely dry with paper towels.
  3. Toss the wings with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
  4. Arrange the wings in a single layer on the prepared baking sheet.
  5. Bake for 40 to 45 minutes, flipping halfway through, until crispy and the internal temperature reaches 165°F (74°C).
  6. While the wings bake, combine the soy sauce, honey, brown sugar, garlic, ginger, and rice vinegar in a small saucepan over medium heat.
  7. Bring the sauce to a gentle simmer for 3 to 4 minutes, stirring occasionally.
  8. In a small bowl, whisk together the cornstarch and water. Stir the mixture into the sauce and cook for 1 to 2 minutes, until the glaze thickens.
  9. Transfer the cooked wings to a large bowl and pour the teriyaki sauce over them. Toss until every wing is evenly coated.
  10. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • Patting the wings dry helps them bake up extra crispy.
  • Use fresh ginger and garlic for the best homemade teriyaki flavor.
  • For a little heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce.
  • Store leftover wings in an airtight container in the refrigerator for up to 4 days.
  • Serve with steamed rice, fried rice, roasted vegetables, or a fresh cucumber salad.