Oven-Baked Teriyaki Chicken Wings

By Peggy Trowbridge Filippone

Updated 06/27/19

Baked Teriyaki Chicken Wings
LauriPatterson / Getty Images
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 24 pieces (6 servings)
Nutritional Guidelines (per serving)
404 Calories
13g Fat
45g Carbs
28g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24 pieces (6 servings)
Amount per serving
Calories 404
% Daily Value*
Total Fat 13g 16%
Saturated Fat 3g 17%
Cholesterol 70mg 23%
Sodium 1745mg 76%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 6%
Protein 28g
Calcium 139mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Easy teriyaki chicken wings are marinated overnight and then baked in the oven for a tasty appetizer or main dish.

This recipe calls for large chicken wings. If you are using small chicken wings, reduce the initial baking time by about 15 minutes.

The teriyaki sauce can also be used as a finishing glaze for baked chicken or shrimp.

Ingredients

  • For the Marinade:
  • 1/3 cup soy sauce
  • 1/3 cup balsamic vinegar
  • 1/4 cup brown sugar (firmly packed)
  • 2 cloves garlic (pressed or finely minced)
  • 1 teaspoon fresh ginger root (grated)
  • 1/4 teaspoon black pepper
  • 2 green onions (thinly sliced, tops included)
  • For the Chicken Wings:
  • 24 large chicken wing pieces, drumsticks, and forewings (thawed if frozen)
  • Dash Hungarian sweet paprika
  • For the Teriyaki Sauce:
  • 1/3 cup soy sauce
  • 1/3 cup balsamic vinegar
  • 1/2 cup brown sugar (firmly packed)
  • 1/4 teaspoon black pepper
  • 2 cloves garlic (pressed or finely minced)
  • 1 teaspoon grated fresh ginger root
  • 2 green onions (thinly sliced, tops included)
  • 1 tablespoon toasted sesame seeds for topping

Steps to Make It

Make the Marinade

  1. Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.

  2. Gently heat just until the sugar is dissolved. Remove from heat and let cool to room temperature.

  3. Stir in the green onions.

  4. Place the chicken wings in a large zip-top freezer bag.

  5. Pour in the cooled teriyaki marinade, squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.

Bake the Wings

  1. Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.

  2. Place the chicken wings on the rack, cover them with the marinade from the bag and sprinkle generously with paprika.

  3. Cover the pan tightly with foil and bake 45 minutes.

  4. Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.

Make the Teriyaki Sauce

  1. Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.

  2. Remove from heat, stir in the garlic and ginger root and let cool to room temperature.

  3. Stir in the green onions.

Serve the Wings

  1. Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds,

  2. Serve the remaining sauce on the side.

Tips

  • Use a dry saucepan or frying pan to toast the sesame seeds, stirring constantly over medium heat until golden. You will notice there is a bit more brown sugar in the dipping sauce, so be sure to measure properly.

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