Oven-Baked Teriyaki Chicken Wings

By
Peggy Trowbridge Filippone
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.
Learn about The Spruce Eats' Editorial Process
Updated on 08/12/21
Tested by
Rick Horiike
Rick Horiike
Tested by Rick Horiike

Rick has experience as a cook and chef for multiple Asian-inspired restaurants in NYC, as well as being a charcutier for several French and New American restaurants.

Learn about The Spruce Eats' Editorial Process
Baked teriyaki chicken wings on a sheet pan

The Spruce / Cara Cormack
Prep: 20 mins
Cook: 60 mins
Marinating Time: 12 hrs
Total: 13 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
335 Calories
14g Fat
31g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 335
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 107mg 36%
Sodium 1632mg 71%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 27g
Protein 21g
Vitamin C 2mg 12%
Calcium 78mg 6%
Iron 2mg 11%
Potassium 399mg 8%
*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.)

These teriyaki chicken wings are marinated overnight and then baked in the oven for a tasty appetizer or main dish. And sure, you can buy teriyaki sauce at the grocery store, but it's much better when you make it from scratch—and it's not at all difficult.

This recipe calls for large chicken wings. If you can't find them and need to use small chicken wings, reduce the initial baking time by about 15 minutes. Feel free to use this marinade on shrimp, a chicken stir-fry with veggies, or even as a finishing glaze for shrimp. (It's also good on simple baked chicken.) It's incredibly versatile. Here, we're focusing on wings because they're quick to cook and tender and moist thanks to the marinade.

Serve with rice and a steamed veggie on the side such as broccoli or sugar snap peas.

2:11

Click Play to See This Delicious Teriyaki Wings Recipe Come Together

Featured Video

"These wings are addictive. To save time prepping, double the marinade recipe and divide it in half. Use half for the marinade, and add 1/4 cup of brown sugar to the other half and use it for the teriyaki sauce." —Rick Horiike

Oven-Baked Teriyaki Chicken Wings Tester Image
A Note From Our Recipe Tester

Ingredients

For the Marinade:

  • 1/3 cup soy sauce

  • 1/3 cup balsamic vinegar

  • 1/4 cup firmly packed brown sugar

  • 2 cloves garlic, minced

  • 1 teaspoon grated ginger root

  • 1/4 teaspoon freshly ground black pepper

  • 2 medium green onions, thinly sliced

For the Chicken Wings:

  • 24 large whole chicken wings

  • 1 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 freshly ground black pepper

  • 2 cloves garlic, minced

  • 1 teaspoon grated ginger root

  • 2 medium green onions, thinly sliced

  • 1 tablespoon toasted sesame seeds, for garnish

Steps to Make It

Marinate 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, sugar, vinegar, garlic, and ginger in a saucepan
    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 marinade
    The Spruce / Cara Cormack

  4. Stir in the green onions.

    Green onions added to marinade
    The Spruce / Cara Cormack

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

    Chicken wings in plastic bag
    The Spruce / Cara Cormack

  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.

    Marinaded chicken wings in a zip-close plastic bag
    The Spruce / Cara Cormack

Bake the Wings

  1. Gather the ingredients.

    Teriyaki in bag and Hungarian paprika in a bowl
    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 for 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 on a tray lined with foil
    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 and cool to room temperature
    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.

    Teriyaki wings covered in sauce
    The Spruce / Cara Cormack

  2. Serve the remaining sauce on the side.

    Teriyaki chicken on a white oval platter
    The Spruce / Cara Cormack

  3. Enjoy!

    Teriyaki chicken wings
    The Spruce / Cara Cormack

How to Store and Freeze Teriyaki Chicken Wings

These wings will keep in the refrigerator for 4 or 5 days. You can reheat them, wrapped in foil, in a low oven, until they are hot. Or you can eat them cold, and use the meat in a green salad, or toss it with some hot cooked rice.

If you would like to freeze this, chicken, like turkey, will freeze well. Wrap it tightly in foil, and either defrost at room temperature or in the refrigerator. It should keep for about 3 months.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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.
  • For crispier results, bake uncovered at 375 F for 30 to 40 minutes.

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