Teriyaki Chicken Wings: Sweet-Savoury Baked Wings
Select 1.5 kg chicken wings with a good balance of skin and meat to ensure your teriyaki chicken wings remain succulent. Avoid wings with bruised skin or excess cartilage. High-quality, fresh wings absorb the marinade better and provide the necessary surface area for the glaze to stick.
You create a thick glaze using soy sauce, honey, and sugar. You marinate the meat for 1 hour to penetrate the flesh. Bake the wings at 180°C (350°F) for 45 minutes. You finish the dish under the broiler for 2 minutes to get a crisp, caramelised finish. The result is a sweet-savoury appetizer with a deep amber hue and a glossy coating. You sprinkle sesame seeds and green onions over the top to add a fresh contrast in colour and flavour.
Teriyaki Chicken Wings: Sweet-Savoury Baked Wings
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and aluminium foil to prevent the sugar in the glaze from sticking to the pan.
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Whisk the glaze
Combine the soy sauce, sugar, water, honey, minced garlic and minced ginger in a large bowl. Whisk until the sugar is fully dissolved so the sauce coats the meat evenly.
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Marinate the wings
Toss the chicken wings in the glaze until they are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavours to penetrate the meat.
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Arrange for baking
Remove the wings from the fridge and let them sit for 10 minutes. Spread them in a single layer on the baking sheet so they roast evenly without steaming.
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First bake cycle
Bake the wings for 30 minutes. Turn them once halfway through to ensure both sides develop a light golden colour.
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Glaze and brown
Brush the wings generously with the remaining glaze and flip them. Bake for 10 minutes until the glaze thickens into a deep amber hue.
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Caramelise and rest
Place the wings under the broiler for 2 minutes for a crisp finish. Let them rest for 5 minutes and check that the internal temperature is 74°C (165°F) using a thermometer.
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Garnish and serve
Sprinkle the wings with sesame seeds and sliced green onions. These additions provide a fresh contrast in colour and flavour to the rich glaze.
Watch the wings closely during the final broiler stage. Because of the high sugar content in the honey and soy, the glaze can turn from amber to burnt in seconds. If the edges look too dark before the 2 minutes are up, remove them immediately to avoid a bitter taste.
Soy sauce substitutes
Use tamari for a gluten-free result or coconut aminos for a lighter salt profile. Both maintain the essential savoury depth. Do not omit the soy element entirely, as the salt and fermentation are required to balance the sugar and help the glaze caramelise during the baking process.
What to serve with it
Pair these wings with sticky rice and stir-fried spinach for a full Asian-style meal. A creamy cucumber salad and a sprinkle of cracked pepper provide a refreshing contrast to the rich glaze. For party presentation, serve them on a large platter with extra glaze and sliced red chilli.
Storing and reheating
Store leftovers in an airtight container at room temperature for 48 hours with a damp paper towel to maintain moisture. For longer storage, freeze in a sealed bag for 3 months. Reheat in a 180°C (350°F) oven until the internal temperature reaches 74°C (165°F).
Nutrition per serving
- Calories
- 310
- Protein
- 18.5 g
- Carbs
- 14.2 g
- Fat
- 16.8 g
- Fiber
- 0.4 g
- Sugar
- 11.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Do I put teriyaki sauce on chicken before or after cooking?
Do both. Marinate the wings first to infuse the meat with flavour, then brush with the remaining glaze during the final 10 minutes of baking. This layering ensures the sauce penetrates the chicken and forms a thick, amber crust on the skin.
How long should you marinate chicken wings in teriyaki sauce?
Marinate them for at least 1 hour in the refrigerator. This time allows the salt and sugars to penetrate the meat. Let the wings sit at room temperature for 10 minutes before baking to ensure they cook evenly throughout the centre.
What to add to teriyaki sauce for wings?
Add chilli paste for heat or maple syrup for a darker colour. You can also replace the water with 100 ml of pineapple juice. The acidity in the juice acts as a natural tenderiser and adds a tropical tang to the glaze.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
