Teriyaki Chicken Wings

These baked teriyaki wings have to be the EASIEST chicken wings to make (from scratch!) You just can’t beat a 4-ingredient homemade teriyaki sauce using simple ingredients!

Chicken wings are ideal for appetizers, snacks or for a tasty dinner side. They make a super efficient way to feed a crowd and who doesn’t like semi-sweet teriyaki wings? Bake up a batch of these with a side of white rice and that’s really all you need for a tasty dinner! This gem of a recipe is a shared one and you know those kind of recipes stick around! I love how this recipe calls for simple ingredients and yet you get authentic tasting teriyaki wings without bottled sauce. These chicken wings taste like take-out, especially paired with a homemade Lo Mein recipe!

Do you have to marinade wings in teriyaki sauce before baking?

No, I have made these on a quick hand and they tasted fabulous without extended marinating time. However I do recommend the sauce to be made first and coated in the wings while the oven pre-heats.

How do you thicken the teriyaki sauce on the chicken wings?

This particular sauce is enough to cover about 24 wings so you should not end up with lots of excess sauce. However reserving  the marinade that does remain and basting the wings the last 15 minutes of baking will give you a sticky coating.

Ingredients for homemade teriyaki chicken wings:

How to make teriyaki wings:

1. In a large bowl, whisk together the ketchup, sugar, pressed garlic and soy sauce. Add the wings and mix together to coat.
2. Pre-heat the oven 425°F. Grease a large baking sheet with cooking spray and arrange the wings into the pan, reserving excess marinade for basting the wings later.
3. Bake for 30 minutes then baste wings using the reserved marinade and continue to bake 15 more minutes.

Tasty Sides-

• broccoli
• perfect white rice
• take-out Lo mein 
• Asian noodles

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Teriyaki Chicken Wings

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 10

Author: Alyona Demyanchuk

These baked teriyaki wings have to be the EASIEST chicken wings to make (from scratch!) You just can't beat a 4-ingredient homemade teriyaki sauce using simple ingredients!

Ingredients

• 24 chicken wings thawed

TERIYAKI SAUCE

• 3 Tbsp granulated sugar
• 3 Tbsp soy sauce
• 3 cloves garlic pressed
• 1/4 cup ketchup

Instructions

• In a large bowl, whisk together the ketchup, sugar, pressed garlic and soy sauce. Add the wings and mix together to coat.
• Pre-heat the oven 425°F. Grease a large baking sheet with cooking spray and arrange the wings into the pan, reserving excess marinade for basting the wings later.
• Bake for 30 minutes then baste wings using the reserved marinade and continue to bake 15 more minutes.

Notes

TO KEEP WINGS WARM: Transfer baked wings to a slow cooker and set to a low or warm setting until serving. 

FOR AN EXTRA FANCY GARNISH: Sprinkle wings with sesame seeds and freshly sliced scallions. 

NOTE: Basting is optional, it just creates a sticker coating. You can skip the basting by simply discarding the excess marinade and baking wings for 45 minutes turning wings the last 15 minutes of baking time. 

FOR SWEETER WINGS: Add an additional Tablespoon of sugar. 

Nutrition per serving

Serving: 1gCalories: 281kcalCarbohydrates: 6gProtein: 22gFat: 18gSaturated Fat: 5gCholesterol: 89mgSodium: 440mgPotassium: 214mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1.3mgCalcium: 17mgIron: 1.2mg