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 family's absolute favorite meals. 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 leftover from the glazing, which you can use as an extra dipping sauce on the side when serving.
Looking for more chicken wing recipes?
- Crispy Baked Garlic Parmesan Chicken Wing
- Spicy Ranch Baked Chicken Wings
- Baked Buffalo Chicken Wings
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
Oven baked spicy teriyaki wings are bathed in a sticky flavorful teriyaki sauce. Juicy, flavorful and always a hit.
Ingredients
- 3 lb bag chicken wings (thawed)
- 1 cup soy sauce
- 1/2 cup rice 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
Nutrition Information
Yield
6Serving Size
4 ServingsAmount Per Serving Calories 921Total Fat 58gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 33gCholesterol 186mgSodium 3237mgCarbohydrates 58gFiber 2gSugar 30gProtein 43g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
You're so welcome Lorraine, I'm so happy everyone loved them. 🙂
Made these last Sunday for game night and served them with your deviled egg macaroni salad. These wings are DA BOMB!!! The glaze is finger-licking good. I can't get enough of it. I had some leftover glaze so the next day I made some pot stickers I had in the freezer just so I could dip them in the sauce. Thanks for sharing this awesome recipe!
Yes the wings should be thawed for marinating.
Did you thaw the bagged wings before marinating?
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You're so welcome Mr Lewis!So happy you loved it
OMG ! Best glaze, sauce, marinade added 1 tsp of sesame oil. It's finger licking great ! Thanks so much for sharing.
Chicken breasts would taste great. This teriyaki chicken recipe I have for thighs is much easier to convert to chicken breasts. https://butteryourbiscuit.com/teriyaki-chicken/Hope that helps Katherine 🙂
Wendie,
I would like to use chicken breasts instead of chicken wings. Could you tell me what you think about that? How should I adjust the recipe and chicken preparation if I use chicken breasts? Do I cut the breasts into pieces? Do I double the recipe if I use 6 chicken breasts?
Please let me know if you think chicken breasts will taste good using this recipe and what you think would work best?
Thank you!
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!
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.