Oven-Baked Teriyaki Chicken Wings

Written by
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Peggy Trowbridge Filippone
Updated 11/22/19
Baked teriyaki chicken wings recipe

The Spruce / Cara Cormack
  • 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 firmly packed brown sugar
  • 2 cloves garlic, pressed or finely minced
  • 1 teaspoon ginger root, grated fresh
  • 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 firmly packed brown sugar
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, pressed or finely minced
  • 1 teaspoon ginger root, grated fresh
  • 2 green onions, thinly sliced, tops included
  • Garnish: 1 tablespoon toasted sesame seeds

Steps to Make It

Note: while there are multiple steps to this recipe, these teriyaki chicken wings are broken down into workable categories to help you better plan for preparation and baking.

Marinade the Chicken

  1. Gather the ingredients.

    Ingredients for marinade
    The Spruce / Cara Cormack

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

    Combine soy sauce and vinegar
    The Spruce / Cara Cormack

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

    Gently heat
    The Spruce / Cara Cormack

  4. Stir in the green onions.

    Stir in green onions
    The Spruce / Cara Cormack

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

  6. 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. Gather the ingredients.

    Teriyaki in bag
    The Spruce / Cara Cormack

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

    Line a baking pan with foil
    The Spruce / Cara Cormack

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

    Place chicken wings on rack
    The Spruce / Cara Cormack

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

    Cover pan tightly
    The Spruce / Cara Cormack

  5. 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.

    Teriyaki chicken
    The Spruce / Cara Cormack

Make the Teriyaki Sauce

  1. Gather the ingredients.

    Ingredients for teriyaki sauce
    The Spruce / Cara Cormack

  2. 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.

    Soy sauce
    The Spruce / Cara Cormack

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

    Mix in spices
    The Spruce / Cara Cormack

  4. Stir in the green onions.

    Add green onion
    The Spruce / Cara Cormack

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.

    Chicken covered in sauce
    The Spruce / Cara Cormack

  2. Serve the remaining sauce on the side.

    Teriyaki chicken
    The Spruce / Cara Cormack

  3. Enjoy!

    Teriyaki chicken wings
    The Spruce / Cara Cormack

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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