These Teriyaki Chicken Wings have just the right amount of tangy flavor, with a touch of heat.
I love chicken wings any time of the year. These Oven Baked Spicy Teriyaki Chicken Wings are one of my families absolute favorites. I always have to make a double batch, because they are devoured in a matter of minutes.
I was never a big wing eater growing up, but here in California wings are huge. Wing restaurants are everywhere, and they serve every kind you could imagine. I mean its one of the best finger foods around, great for game day or party appetizers.
Make sure that you line your pan with foil, or you will have a sticky mess to clean up. Trust me, you will thank me later. I use this sheet pan and cooling rack to bake my wings, works like a charm!
Teriyaki sauce is really easy to make at home, it takes just a few pantry ingredients. There will likely be some of the teriyaki sauce left over from glazing, which you can use as an extra dipping sauce on the side when serving.
Looking for more chicken wing recipes?
These are so incredibly flavorful and delicious, hard to stop at just one. They’re an easy dinner, served with my Deviled Egg Macaroni Salad as a side. I guarantee these are sure to be a crowd pleaser.
Oven Baked Spicy Teriyaki Chicken Wings
Ingredients
- 3 lb bag chicken wings
- 1 cup soy sauce
- 1/2 cup rice wine vinegar
- 2/3 cup water
- 1 cup brown sugar
- 4 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon red pepper flakes more if you like it spicier
- 3 teaspoons cornstarch
- Green onions and sesame seed for garnish
Instructions
- In a small bowl whisk the soy sauce, vinegar, water, sugar, garlic, ginger and red pepper flakes until sugar is dissolved.
- Place chicken wings in a large ziplock freezer bag, pour in 1/3 of the marinade mixture. Seal and mix the wings around in the marinade. Place in refrigerator for 4 hours or preferably overnight for best flavor.
- Place the rest of the marinade in a small saucepan and whisk in cornstarch until blended. Bring sauce to a boil and reduce heat and simmer 20 minutes or until thickened.
- Preheat oven to 425 degrees
- Place a metal wire cooling rack on a rimmed foil lined baking sheet. Place all the wings on the wire rack
Bake for 30-35 minutes
Turn the oven to broil, brush some of the teriyaki sauce over the wings and broil 3-5 minutes. Flip the wings and repeat.
- Garnish with green onion and sesame seeds. Serves 4-6
- **note I usually buy the 3 lb bag of chicken, the wings tend to be a little larger
Mary Ann Williams says
My Hubble and I just finished enjoying the wings. I will definitely make again. I posted a photo of the leftovers and want to thank you for sharing this recipe.
Wendie says
Oh yay Mary Ann. This is one of my dads favorite recipes too. He can’t get enough of that teriyaki sauce 🙂 Plus its fantastic for grilling too. Thanks for taking the time to come back here at let me know!
Jules says
Wow! Delicious! Great recipe ! This was my first time ever making wings and this came out outstanding! I actually messed up the recipe and did some different things and they still turned out awesome! I didn’t use seasame seeds or green onions just because they were not in my pantry. I also used half a cup of soy sauce and half a cup of teriyaki sauce and that too is because I ran out of soy sauce lol! I also added a pinch of cayenne pepper from my spices in the marinate. I will come back to your website! Thank you so much! This is a keeper!!
Much love from my kitchen!
Jules
Wendie says
Yay Jules! I’m so glad you loved them. Thank you for coming back here to let me know 🙂
victor says
These look really good…
Wendie says
Thank you Victor!
Marnie Bruso says
OMG Delicious! We made these with boneless chicken tenders, served with brown rice & a vegetable! Too easy and to die for!!! Thanks!!!
Wendie says
Oh Yay Marnie! I am so glad you loved them. That sounds delicious! 🙂
Jenny says
Delicious!! But FYI – this recipe is noted as Gluten Free. They are only GF if you use LaChoy Gluten Free Soy Sauce or Tamari.
Wendie says
So glad you enjoyed them Jenny! Thanks for the heads up about the Gluten free note, I have no idea why Pinterest adds that.
Sheri Campbell says
I made these for New Years Eve and they were devoured! Everyone loved them. I have been looking for a good wings recipe, so glad to have finally found it! Thank you! I offered a Chipotle Adobo Sauce (another amazing recipe I found) for dipping as some of our guests love a lot of spice, it was all perfect!
Wendie says
Oh I am so glad everybody loved it. It is a huge favorite in our house too. Thank you for coming back her to share that with me Sheri. Happy New Year!!
Lisa says
How would you recommend using this sauce in the slow cooker with chicken breasts? Same amount for sauce with 3 breasts?
Wendie says
I haven’t made this in the slow cooker. I would just add some of the sauce at first you can always add more at the end. Hope this helps 🙂
sue says
i am making these for a party. when i make the marinade and pour the 1/3 mixture over the wings, do i just refrigerate the rest of the marinade to use the next day.
Wendie says
Yes just refrigerate it until ready to use. You could thicken it up first then refrigerate it. Hope this helps 🙂
Barb says
Loved this recipe, will absolutely make it again. It was so easy to make, and taste sooooooo good.
Wendie says
Oh I am so glad Barb! It is one of our favorites too. Thank you for coming back here to let me know 🙂
Vanessa says
This is my first time making wings. 40 minutes seems like a long time to cook them. Do you put them in the oven still frozen?
Wendie says
No the wings are thawed and marinated first.
Kathy Peck says
Made these chicken wings for dinner tonight, truly the best chicken wings we have ever eaten!! I love how you can spice them up or down. This is a keeper recipe, thank you so much! 🙂
Wendie says
Oh I am so glad you like them 🙂