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Deliciously glazed Teriyaki Chicken Wings, featuring crispy wings coated in a sticky, sweet, and savory teriyaki sauce. These wings are baked or fried to perfection, offering the perfect combination of crunchy texture and bold flavor. Ideal for parties, game day, or a tasty appetizer, these easy-to-make wings are a crowd-pleaser that brings an Asian-inspired twist to classic chicken wings.
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Teriyaki Chicken Wings

Whether it’s game day, a family dinner, or just a quick snack, Teriyaki Chicken Wings are always a hit.
Course Dinner
Cuisine Japanese
Keyword Teriyaki Chicken Wings
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6

Ingredients

  • 3 lbs of chicken wing tips removed and split at the joint.
  • 1 cup of soy sauce
  • 2/3 cup water
  • 1 cup brown sugar
  • 2 tablespoons dry mustard
  • 1 Tbsp ground ginger or 1 tablespoon freshly grated ginger root
  • 3 garlic cloves minced

Instructions

  • Put chicken wings in a wide shallow pan, a cookie sheet worked well for me.
  • Put the soy sauce, water, brown sugar, dry mustard, ginger, and garlic in a medium saucepan and bring to a boil over medium heat.
  • Remove the pan from the heat after it begins to boil.
  • Place the wing marinade in a preheated 350-degree oven. Bake for 1 hour and 30 minutes. Switch the chicken wings halfway through the baking period.
  • Remove the wings from the oven and put them on a jelly roll pan. Turn the oven to the brown and broiled wings until crispy, rotating many times while broiling. It just takes a few minutes.

Notes

  • When the teriyaki sauce is prepared, it reduces and becomes slightly thick. Turning the wings halfway through the baking period helps the wings to get well coated.