Chicken Wings with Honey-Teriyaki Glaze
These wings were marinated in this sweet-and-spicy sauce that was later boiled down to make a delectable glaze for the crispy, tender wings. You can marinate them anywhere from 2 hours to a day, or just bake them with olive oil and make the glaze to finish.
Click here to see The Ultimate Wing Party story.
- 3 pounds chicken wings, split
- 1 cup teriyaki sauce
- 1 tablespoon honey, plus more if needed
- Pinch of red chile flakes (optional)
- 1 scallion, finely chopped, green and light green parts only
- Freshly ground black pepper
- Sesame seeds, for garnish (optional)
Wash and pat dry the wings. In a large bowl, combine the teriyaki sauce and honey and whisk together. Add the remaining ingredients, except for the garnish, and mix. Taste and adjust seasoning to reach your desired taste. Add the chicken wings and coat with the marinade, then cover the bowl and refrigerate for 2 hours or up to 1 day.
When time to cook, remove from the cold and preheat the oven to 400 degrees. Spread the wings out on a foil-lined baking sheet or pan, reserving the leftover marinade. Bake for 40-45 minutes or until crispy and juices run clear when pierced with a fork, turning over once halfway.
5-10 minutes before the wings are done, add the remaining marinade to a saucepan and bring to a boil. Then turn the heat to low and cook until warmed through and the wings are ready.
Place the wings in a serving bowl, drizzle with the glaze and garnish with sesame seeds if you like. (You can pour all of the glaze into the serving bowl, or serve some on the side as a dipping sauce.)
It’s incredibly easy! All you’ll do is combine the honey glaze ingredients and pour it over the chicken wings in a casserole dish. Then you’ll bake the wings for an hour until the chicken is cooked through. That’s it!
Sometimes you can buy wings already cut up at the store. They’ll be more expensive that way. When you buy whole wings, you can cut them yourself. This means they need to be trimmed in three parts. All you’ll need is a pair of sharp kitchen scissors or a sharp knife. If you stretch out the whole wing, you will see that there are three parts to the wing (the wing tip, the wingette and the drumstick). When you stretch out the wing, you should be able to see the three joints. Cut off the tip to separate it from the wingette. You can discard the tips (or put them in a zip baggie and freeze them for making chicken stock at a later time). And then cut between the wingette and the drumstick. You’ll use the wingettes and drumsticks to make this honey glazed chicken wings recipe.
This chicken wings recipe is always a big hit. Everyone loves to munch on chicken wings at a party, and these have a delicious glaze that makes them irresistible!
Oven-Baked Teriyaki Chicken Wings
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.×
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 27g|
|Vitamin C 2mg||12%|
|*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.|
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.
Rinse chicken wings and pat dry. Remove tip and discard separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
Honey Baked Teriyaki Chicken Wings
- 2 to 3 pounds chicken wings or flats & drummettes
- 1/2 cup honey
- 1/2 cup Kikkoman Teriyaki Marinade & Sauce
- 3 teaspoons Sriracha
- 1/2 tsp . Garlic Powder
- salt and pepper to taste
- 1 1/2 cups Kikkoman Teriyaki Baste & Glaze
- Sesame seeds, if desired
- In a small bowl combine the honey, Kikkoman Teriyaki Marinade & Sauce, Sriracha, garlic powder, salt and pepper.
- Place fridge and marinate at least one hour or can be marinated overnight.
- Preheat oven to 350 degrees.
- Spray a baking pan with non-stick cooking spray, or I prefer to line with foil and then spray for easier cleanup.
- Remove chicken from fridge and place chicken wings (or flats and drummettes) in prepared baking pan in a single layer.
- Bake approximately 30 minutes for smaller sized wing pieces, or until cooked through. Turn chicken wings halfway through. (Time will vary depending on size of the wings or pieces)*!
- Remove from oven and place in a large bowl. Pour the Kikkoman Teriyaki Baste & Glaze over the chicken wings. Toss or stir gently to completely cover.
- Sprinkle with sesame seeds, if desired.
- Serve and enjoy! Keep some wet cloths handy they are messy but finger licking good.
*Time will vary depending on size of the chicken wings or if using flats and/or drummettes. Smaller sized flats and drummettes baked in approximately 30 minutes. Additional time may be required for larger pieces.
Marinating time of one hour is sufficient, but overnight is preferred for the most flavor. If you like them less “saucy” just add less of the marinade and glaze.
Did you make this recipe?
Tag @poweredbymom on Instagram and hashtag it #poweredbymom
As you can see we did use some store bought sauces as we wanted something that’s easy to put together. However, feel free to use your own home made teriyaki sauce. If you’re a visual person like I am here are some in-process photos for you.
Ingredients and yep I snuck in my favourite sriracha sauce.
Get the marinade ready, it doesn’t take long to whip it up.
Marinated 1+ hours time to bakeWhat would you serve with your tasty Baked Honey Teriyaki Chicken Wings?
Find out more about all things chicken related, make sure to follow Chicken.ca on their social media channels.
Feel free to share your favourite chicken recipes below.
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
About Powered by Mom
I’m Michelle aka Powered by Mom. I’m married with one daughter, my hubby was my high school sweetheart, our two dogs Nyx and Cleo and our cat Oliver. As you can see we’re a family of animal lovers. We love to travel when we can, try different food and activities all over the world and enjoy being together. My passions are writing, travelling, creating new recipes, encouraging people to adopt not shop and just to enjoy life while we can.
Cut chicken into 2 inch squares. Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour. Pour 1/2 inch oil in a wide frying pan place over medium high heat.
When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes.
Meanwhile, heat soy, honey, sherry, garlic, and ginger in a small pan. Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used. Bake at 250 degrees F for 20 minutes. Brush with glaze after 10 minutes.
Honey Teriyaki Hot Wings
Yield: 4 servings
prep time: 10 minutes
cook time: 55 minutes
total time: 1 hour, 5 minutes
Sweet and spicy wings baked to crisp perfection. Doesn’t get easier than that!
- 3-4 pounds chicken wings
- 1 tablespoon corn starch
- 1 1/3 cups soy sauce
- 1/3 cup Mirin rice cooking wine
- 1/2 cup honey
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2-3 tablespoons Sriracha, optional
- Preheat oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a small bowl, whisk together cornstarch and 1 tablespoon water. In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Sriracha and cornstarch mixture.
- Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.
- Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. Then broil for 2-3 minutes, or until the wings are slightly charred.
- Let cool for 10 minutes before serving.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
- 3 pounds frozen plain chicken wing drumettes (about 30)
- ½ cup packed brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons grated fresh ginger
- 1/4 to 1/2 teaspoon crushed red pepper
- ½ cup pineapple juice
- ½ cup reduced-sodium chicken broth or water
- ¼ cup finely chopped green sweet pepper
- 2 tablespoons soy sauce
- ⅓ cup Thinly sliced green onions
Line a 15x10x1-inch baking pan with foil, if desired. Place frozen drumettes in prepared baking pan. Bake in a 400 degrees F oven for 50 to 60 minutes or until skins are crispy.
Meanwhile, in a small saucepan combine brown sugar, cornstarch, ginger, and crushed red pepper. Stir in pineapple juice, broth, sweet pepper, and soy sauce. Cook and stir over medium heat until thickened and bubbly cook and stir 2 minutes more. Set aside.
Carefully drain off any juices from baking pan. Brush drumettes with some of the glaze mixture. Bake 10 minutes more. Brush with more of the glaze mixture. Place on serving plate. If desired, sprinkle with green onions. Pass remaining glaze mixture.
For the Chicken Seasoning:
In a food processor or coffee grinder, add all the ingredients together and blend, blend, blend.
Season chicken wings generously with chicken seasoning 1 to 2 days before you cook them.
For the Soda Pop Glaze:
In a heavy bottom pot on medium heat, melt butter until bubbling. Stir in brown sugar, fresh ginger, garlic paste and mustard.
Simmer and frequently stir until mixture is thick and completely incorporated.
Stir in soda and let reduce 5 to 7 minutes, stirring frequently until sauce reduces and thickens. Set aside.
For the wings:
Wings can be frozen or refrigerated until ready for use.
Heat Dutch oven until the oil is 250 F. In small batches, fry wings for 20 minutes.
Excellent dish with not too much fussing.
Giving it 3 forks because I feel the reviewers who suggested reducing the amount of soy sauce in the recipe were correct. I reduced it to 1/4 as suggested by one and felt like it could have been slightly higher but certainly glad I didn't use an entire cup. Be sure to boil the reserved marinade for at least 4 to 5 minutes or you'll have a safety hazard on your hands!! I reserved the green portion of the green onions for garnish and served it with steamed brown rice and a side of steamed broccoli for a yummy comfort food meal.
reduced soy sauce to 1/4 C and added water for rest. Also added cilantro and sesame seeds. This does NOT take 1 hr to cook. 20 min for my small chix wings. Then crisped them up under broiler. Very good. Will make again
These wings were absolutely delicious when I incorporated most of the suggestions from prior reviews: Instead of 1 c. soy sauce, I used 1/4 c. soy sauce and 3/4 c. water. I also doubled the honey to 6 tablespoons, omitted ginger (just didn't have it on hand), increased garlic to 3 tbsp, added a good amount of sriracha for heat, and used 1/2 c. rice wine vinegar instead of white distilled vinegar (again, just didn't have it on hand). I marinated 36 wings for the full 24 hours, roasted at 275 degrees for an hour and a half, basting every 20 minutes and turning twice. There was plenty of marinade, even for 36 wings. I used a rack with a disposable baking sheet and cleanup was a breeze. The wings were juicy and flavorful. I think the sriracha was really indispensable. Loved them and would definitely make them again! Might add a little more garlic, or try with the ginger next time.
I made these for a dinner party and didn't even get to eat one myself! They were a huge hit! I did end up adding more honey and garlic. Will definitely make again!
Added more garlic and honey as suggested. Also cooked at 350 for 1.25 hrs at 350, then kicked in the broiler for a few minutes as someone suggested to char it. The taste was just ok. mostly soy sauce tasting and I used a 1:1 mix of light soy and low sodium soy to try and cut back on the salt/soy taste. There has to be a better recipe for asian style wings.
I used the marinade on drumsticks and thighs. The chicken definitely benefits from chilling in the marinade overnight if you have the time. Very nice with side of white rice to soak up some of the extra sauce. Yum!
There are so few negative reviews listed, I wonder what I'm missing. Wings were just ordinary.
I made this recipe for a crowd -- they loved it!! But. I found the marinade watery when cooking, about midway through the baking time I drained a lot of the marinade from the the tray. I set the oven at 325, and still had dark brown tips on the chicken. Be sure to turn the pieces from time to time. I will make these again. I was asked where I bought them (frozen) and my guests were knocked out when I told them I had made them myself from scratch.
Easy to make and tasty. My picky kids really liked them!
I agree with others who say that the wings were too salty and not sweet enough. And I'm a big fan of salt! I made it again the next day but used a 30-minute store bought honey teriyaki marinade (instead of soy and honey) but also included the garlic, onions and ginger. I cooked at 300 for an hour on nonstick foil then boiled the marinade and coated the wings again before plating. They turned out perfect!
Terrific recipe! Delicious, easy to make, highest rating.
Great recipe. Very flavorful and extremely easy to prepare. I subɽ 1/3 each low sodium soy, oyster sauce and water. Didn't have enough soy in pantry and read other reviews. I baked at 275 degrees for 1:45. Be sure to baste and flip a few times for even color. Will make again.
Leftovers . what leftovers. The plate was clean!
This was a great and extremely simple life saver. I cut the soy sauce in half and added sesame seeds. Marinated only two hours and it was just as delicious!
I should have read all of the reviews before I made this one! Didn't anyone else have these burn to a crisp when cooking at 400 degress for 1 hour?? I thought it was too hot and it looked like it was pretty done after 25 minutes. Should've trusted my gut. Otherwise, the sauce was good. I'll have to try it again but at a lower temperature or shorter time.
Made this recipe twice over the holidays for parties. Both times there were no leftovers and I've been asked for the recipe. I marinated the wings a full 24 hours and after cooking they were fall off the bone tender. I used low sodium soy sauce (1 cup) and added a little extra honey, some red pepper flakes and toasted sesame seeds. I also spiced up the dipping sauce by adding a little hot sauce. It was very good, a good crowd pleaser.
This is a very good receipe. The sauce is strong. But so are most Chinese sauces. Perfect with a bowl of rice.
just so so. I did marinate overnight but there was just no "kick" to the flavor. Maybe something spicy would lift it up.
Originally used 1 cup of soy sauce but after reading the reviews (re: too salty) I poured out half the sauce and added 1/2 cup of water and then 2 more tbs of honey. You would think living in China, I would be able to find low sodium soy sauce. but this isn't the case. Baked at 150C (300F) for 90 minutes and basted every 10 minutes. Still found it a bit salty. Will 1/4 cup of regular soy next time.
I liked this recipe it was easy and it was a nice change for Super Bowl Sunday but it had no kick and it really needed more honey. Next time I make it I'll add more honey, some cilantro and some Vietnamese chili garlic sauce for a bit more zip.
My suggestion is to substitute oyster sauce (3/4c) for the soy, which will help the reviewers with the excess salt problem. Also add a little chilli-garlic sauce in the marinade for kick. Excellent!
I make this recipe for almost all my partys. EVERYONE LOVES IT! Very easy to make and not mush time involved. Thank you.
Cook from Upsy-Daisy, Thank you, sage. I was wondering how to combat that Miller Genuine Draft/San Fernando Valley taste that my husband finds so revolting. I can't believe I didn't think of using a watermelon-vinegar paste. Where was my head? I tried diced cigarette butts and melted lipstick. Thanks again for your wise advice.
This dish is way to salty, to the point where I was unable to eat the wings. I will not make this again. Great site though, I have enjoyed many of the other recipes available here.