These sweet and tangy Baked Teriyaki Chicken Wings are easy to make for dinner or to serve at a party!
I grew up eating different versions of teriyaki wings, and my dad always made the best.
On the blog, I've got a few different recipes for wings:
- Air Fryer Crispy Wings
- Cilantro Lime Asian Chicken Wings
- Honey Bourbon Chicken Wings
- Air Fryer Teriyaki Wings
- Cranberry Pomegranate Sticky Wings
Yet the one recipe I don't have up on the blog yet is the one I have made for YEARS! It's the chicken recipe that I've made the most, and I can't believe I haven't shared it here yet.
Baked Teriyaki Chicken Wings
These wings are my absolute FAVORITE.
They are sweet and tangy.
And, they're oh so EASY to make!
Tips for making teriyaki wings
I've made this recipe a million times using my family's longtime favorite Oregon-based teriyaki sauce: Yoshida's Gourmet Sauce.
But you can make your own teriyaki sauce, if you prefer. Simply heat up water, soy sauce, brown sugar, honey, ginger, and garlic powder together in a saucepan over medium heat. Add cornstarch to thicken it up to your preferred consistency. That's it!
Which wine to pair with teriyaki chicken?
Pair these sweet and tangy wings with a refreshing Riesling. The last time I enjoyed these, I poured a glass of @TeutonicWines Riesling. The off-dry Oregon wine with notes of pear, honeysuckle, and green apple is perfect on its own - and makes the Asian flavors of these wings soar.
More chicken recipes
Instant Pot Filipino Chicken Adobo- Instant Pot Chicken Noodle Soup
- Crispy Air Fryer Chicken Wings
- Instant Pot Lemon Garlic Chicken
- Air Fryer Popcorn Chicken: Make Once, Eat Twice Recipe
Baked Teriyaki Chicken Wings
Ingredients
- 2 pounds chicken wings⠀
- 1 small yellow onion finely diced⠀
- 3 cloves garlic minced⠀
- 2 cups of your fave teriyaki sauce I use Yoshida sauce⠀
- 2 lemons sliced⠀
- ½ cup water⠀
- Optional: sliced green onions & sesame seeds⠀
Instructions
- Combine onion, garlic, teriyaki sauce, water, and lemons in a 9 x 13 glass baking pan.
- ⠀Add chicken, season chicken, marinate for at least 2 hours & up to overnight.⠀
- Preheat oven to 400°F. Remove chicken from the fridge & cover baking pan with foil.
- Bake chicken (in the marinade) for 40 min, covered. Check on the wings halfway through, turn, baste with the marinade.
- At 40 minutes, decrease heat to 375°F, bake uncovered for 15 more minutes or until chicken is fully cooked (a meat thermometer should read 165°F).
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Kait | Slumber & Scones says
These wings are delicious and simple! I love that they are baked, and smothered in marinade for tons of flavor. Wings are such a great dish to serve for a crowd or at a party!
Anita says
Love that these are baked! So easy and delicious. I make my own teriyaki sauce, but Yoshida is good if you can find it. :)
Irina says
What a great idea it is! Yes, I have tried teriyaki chicken, but not teriyaki chicken wings. I love your recipe and cannot wait to give it a try!
Katie says
I know my family would go crazy for this recipe!
Jacqueline Meldrum says
Finishing it off with sesame seeds was a great idea and really made it wow.