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 05/20/24
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
Prep: 20 mins
Cook: 60 mins
Marinating Time: 12 hrs
Total: 13 hrs 20 mins
Servings: 6 servings

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.

Baked teriyaki chicken wings on a sheet pan

The Spruce Eats / Cara Cormack

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. Thanks to the marinade, the wings are tender and moist.

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

Tips for Making Teriyaki Chicken Wings Recipe

  • Toast the sesame seeds - Use a dry saucepan or frying pan to toast the sesame seeds, stirring constantly over medium heat until golden. You will notice a bit more brown sugar in the dipping sauce, so be sure to measure properly.
  • For crispy wings - bake uncovered at 375 F for 30 to 40 minutes.


What You'll Need to Make This Oven-Baked Chicken Wings Recipe
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A Nifty Cooling Rack

"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

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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.

    Chicken wing marinade ingredients gathered

    The Spruce Eats / Cara Cormack

  2. Combine 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, and 1/4 teaspoon freshly ground black pepper in a small saucepan.

    Soy sauce, sugar, vinegar, garlic, and ginger in a saucepan

    The Spruce Eats / Cara Cormack

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

    Chicken wing marinade gently heating in a saucepan with a wooden spoon

    The Spruce Eats / Cara Cormack

  4. Stir in 2 medium green onions, thinly sliced.

    Green onions added to marinade in a saucepan with a wooden spoon

    The Spruce Eats / Cara Cormack

  5. Place 24 large, whole chicken wings in a large zip-close freezer bag.

    Chicken wings in plastic bag

    The Spruce Eats / 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 for 12 hours or overnight.

    Chicken wings in a zip-close plastic bag with teriyaki marinade

    The Spruce Eats / Cara Cormack

Bake the Wings

  1. Gather the ingredients.

    Chicken wings marinating in a plastic bag and Hungarian paprika in a bowl

    The Spruce Eats / 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.

    Baking pan lined with foil with a wire rack on top

    The Spruce Eats / Cara Cormack

  3. Place the chicken wings on the rack, cover them with the marinade from the bag, and sprinkle generously with 1 dash of Hungarian sweet paprika.

    Teriyaki marinated chicken wings on a wire rack over a foil-lined pan

    The Spruce Eats / Cara Cormack

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

    Pan of marinated chicken wings covered tightly with aluminum foil

    The Spruce Eats / 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 wings on a tray lined with foil

    The Spruce Eats / Cara Cormack

Make the Teriyaki Sauce

  1. Gather the ingredients.

    Teriyaki sauce ingredients gathered

    The Spruce Eats / Cara Cormack

  2. Combine 1/3 cup soy sauce, 1/3 cup balsamic vinegar, 1/2 cup firmly packed brown sugar, and 1/4 teaspoon freshly ground black pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch so it does not boil over.

    Balsamic vinegar, soy sauce and other ingredients in a saucepan for teriyaki sauce

    The Spruce Eats / Cara Cormack

  3. Remove from heat, stir in 2 cloves garlic (minced) and 1 teaspoon ginger root (grated), and let cool to room temperature.

    Mix in spices and cool teriyaki sauce to room temperature

    The Spruce Eats / Cara Cormack

  4. Stir in 2 medium green onions, thinly sliced.

    Green onion added to teriyaki sauce in a saucepan with a wooden spoon

    The Spruce Eats / Cara Cormack

Serve the Wings

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

    Chicken wings covered in teriyaki sauce in a glass bowl

    The Spruce Eats / Cara Cormack

  2. Serve the remaining sauce on the side. Enjoy!

    Teriyaki chicken wings on a white oval platter

    The Spruce Eats / Cara Cormack

How to Store Teriyaki Chicken Wings

These wings can be kept in the refrigerator for 4 or 5 days. You can reheat them, wrapped in foil, in a low oven, until they are hot. Eat them cold, use the meat in a green salad, or toss it with hot cooked rice.


To freeze this, chicken, like turkey, will freeze well. Wrap it tightly in foil, and defrost 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.

Nutrition Facts (per serving)
335 Calories
14g Fat
31g Carbs
21g Protein
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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.)

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