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
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
Wendie
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 🙂
Lisa
How would you recommend using this sauce in the slow cooker with chicken breasts? Same amount for sauce with 3 breasts?
Wendie
Yes just refrigerate it until ready to use. You could thicken it up first then refrigerate it. Hope this helps 🙂
sue
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
Oh I am so glad Barb! It is one of our favorites too. Thank you for coming back here to let me know 🙂
Barb
Loved this recipe, will absolutely make it again. It was so easy to make, and taste sooooooo good.
Wendie
No the wings are thawed and marinated first.
Vanessa
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
Oh I am so glad you like them 🙂
Kathy Peck
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! 🙂