Quick & Sticky Teriyaki Wings

Get ready to elevate your weeknight dinners or game-day appetizers with the ultimate Easy Teriyaki Chicken Wings recipe! This culinary delight features succulent chicken wings coated in a rich, homemade teriyaki sauce and glaze, meticulously prepared with savory soy sauce, sweet brown sugar, aromatic ginger, and a hint of garlic. Whether you prefer the crispy finish of an air fryer or the perfectly tender bake of an oven, these wings promise to be a showstopper. After cooking, they’re generously drizzled with that irresistible sticky, glossy teriyaki sauce, making every bite a burst of sweet and savory flavor.

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What Type of Wings to Use for Teriyaki

When preparing chicken wings, the type of wing you choose can significantly impact the final result. For this recipe, I highly recommend using “party wings” or “split wings.” These are chicken wings that have already been separated into two sections: the drumette (the part resembling a mini drumstick) and the flat (the middle section with two bones). Using pre-split wings offers several advantages:

• Even Cooking: Party wings cook more uniformly and consistently compared to whole wings. Their smaller, more consistent size ensures that each piece cooks through at roughly the same rate, preventing some parts from being undercooked or overcooked.
• Optimal Crispy Skin: The increased surface area of split wings allows for more skin exposure, which translates to a crispier texture. This is especially beneficial when baking or air frying, as more contact with heat leads to better browning and crunch.
• Easier to Eat: Split wings are simply more convenient to handle and eat, making them perfect for appetizers, parties, or a casual meal.
• Flavor Absorption: With more exposed chicken surface, split wings absorb the delicious teriyaki sauce and seasonings much better, ensuring a deeper, richer flavor in every bite.

While party wings are my preferred choice for their superior texture and ease, you can certainly use whole chicken wings if that’s what you have on hand or prefer. Just be aware that whole wings might require a slightly longer cooking time and may not achieve the same level of crispiness or even cooking as their split counterparts. Regardless of your choice, ensuring the wings are patted dry before seasoning is a crucial step for achieving that coveted crispy skin.

The Irresistible Flavor of Teriyaki Sauce

Teriyaki sauce is a classic Japanese-inspired marinade and glaze renowned for its complex yet harmonious flavor profile. It’s a symphony of tastes that perfectly balances sweet, savory, and tangy notes, making it incredibly versatile and beloved worldwide. When you taste teriyaki sauce, you’ll immediately notice its characteristic dark, glossy appearance and a bold, rich flavor that coats your palate.

• Sweetness: Often derived from brown sugar, honey, or mirin (sweet rice wine), the sweetness in teriyaki sauce is not overwhelming but rather a delicate counterpoint to its savory elements. It helps create that signature sticky glaze when cooked down.
• Savory Umami: The deep umami flavor comes primarily from soy sauce or liquid aminos, which provide a rich, salty, and incredibly satisfying base. This savory depth is what makes teriyaki so addictive.
• Tangy Kick: A touch of rice vinegar adds a subtle acidity that brightens the sauce and cuts through the richness, preventing it from being too heavy. This tanginess also helps to tenderize proteins and enhance the overall freshness of the dish.
• Aromatic Depth: Freshly minced ginger and garlic are indispensable in teriyaki sauce, infusing it with a pungent, warm, and fragrant aroma that elevates the entire experience. These aromatics provide a foundational layer of flavor that is distinctly Asian.

This dynamic combination allows teriyaki sauce to enhance almost any protein or vegetable, transforming simple ingredients into a flavorful masterpiece. It’s truly a sauce that can add an explosion of flavor to your chicken wings, stir-fries, grilled meats, and even roasted vegetables. The beauty of a homemade teriyaki sauce lies in your ability to customize these flavors to your preference, ensuring every batch is just right for your taste buds.

Crafting Your Own Homemade Teriyaki Sauce Ingredients

Creating your own teriyaki sauce from scratch is surprisingly simple and yields a flavor that far surpasses most store-bought varieties. Plus, you have complete control over the ingredients, allowing you to adjust sweetness, saltiness, and spice levels to your liking. Here are the essential ingredients for a truly exceptional homemade teriyaki sauce:

• Soy Sauce or Liquid Aminos: This is the backbone of the sauce, providing its characteristic salty, savory, and umami depth. Use a good quality soy sauce (low-sodium is often preferred to control saltiness) or liquid aminos for a gluten-free alternative.
• Ginger: Freshly minced ginger is non-negotiable for an authentic teriyaki flavor. It adds a vibrant, spicy, and aromatic zing. While ground ginger can be a substitute in a pinch, fresh ginger offers a far superior taste and fragrance.
• Brown Sweetener or Brown Sugar: To achieve that perfect balance of sweetness and create a beautiful glaze, brown sugar or a brown sweetener (like Lakanto Golden Sweetener) is key. The molasses in brown sugar also adds a subtle caramel note.
• Rice Vinegar: This provides the crucial tangy element. Rice vinegar has a milder, slightly sweeter, and crisper flavor than other vinegars, making it ideal for teriyaki. It’s not too far off from apple cider vinegar in its acidity but offers a distinct, clean finish.
• Garlic: Freshly minced garlic contributes a pungent, savory aroma that complements the ginger perfectly. Like ginger, fresh garlic offers a much more robust flavor than garlic powder in the sauce itself.
• Cornstarch and Water: These two ingredients are combined to create a “slurry” which is used to thicken the sauce into a glossy, sticky glaze. This is what gives teriyaki its signature consistency, allowing it to cling beautifully to your chicken wings.

By combining these simple ingredients, you’ll create a teriyaki sauce that is not only flavorful but also free from the artificial additives often found in commercial versions. The rich aroma of these ingredients cooking together is a delightful preview of the delicious wings to come!

Store-Bought vs. Homemade Teriyaki Sauce

The choice between homemade and store-bought teriyaki sauce often comes down to convenience versus control. While I highly recommend the homemade version for its superior flavor and freshness, there are definitely times when a store-bought option is a perfectly acceptable shortcut.

Homemade Teriyaki Sauce:

• Pros: Offers unparalleled freshness and depth of flavor. You control the quality of ingredients, the level of sweetness, saltiness, and tanginess. It’s often free from high-fructose corn syrup, artificial colors, and excessive preservatives. The process of making it is also quite rewarding.
• Cons: Requires a few extra minutes of preparation time to gather ingredients and simmer the sauce.

Store-Bought Teriyaki Sauce:

• Pros: Incredibly convenient for busy weeknights. Simply open a bottle and you’re ready to go. Many brands offer decent flavor profiles.
• Cons: Can often be overly sweet or salty, and may contain artificial ingredients or thickeners. The flavor can sometimes be less nuanced than a homemade version.

When to Use Store-Bought:

If you’re pressed for time or simply prefer the convenience, feel free to use a store-bought teriyaki sauce. The key is to choose a high-quality brand with ingredients you recognize. You’ll need enough to generously coat all your chicken wings – typically around ½ to 1 cup for two pounds of wings, depending on how saucy you like them. Even with store-bought sauce, you can enhance it by adding fresh minced garlic and ginger during the simmering process, or a splash of rice vinegar to brighten the flavor. Don’t be afraid to experiment to find your favorite!

How to Make Teriyaki Chicken Wings Step-by-Step

Creating these delectable teriyaki chicken wings is a straightforward process that combines making a flavorful sauce with perfectly cooked, crispy wings. For detailed measurements and full instructions, refer to the recipe card at the bottom of this post. Here’s an overview of the key steps:

1. Prepare the Teriyaki Sauce: In a saucepan, combine soy sauce (or liquid aminos), rice vinegar, your chosen brown sweetener or brown sugar, minced garlic, and minced ginger. Bring this mixture to a gentle simmer over medium heat. This allows the flavors to meld beautifully.
2. Thicken the Sauce: In a separate small bowl, whisk together cornstarch and a tablespoon of water to create a smooth slurry. Slowly pour this cornstarch slurry into the simmering teriyaki sauce, stirring continuously. Continue to stir until the sauce thickens to a glossy, desirable consistency that will cling to your wings. Remove from heat and set aside.
3. Season the Chicken Wings: Pat your chicken wings thoroughly dry with paper towels – this is crucial for crispy skin! Season them generously with onion powder, garlic powder, salt, and black pepper to taste. Ensure every wing is well-coated.
4. Cook the Wings: At this point, you have two excellent options: baking or air frying. Both methods yield fantastic results.
   • For Baked Wings: Arrange the seasoned wings on a parchment paper-lined sheet pan in a single layer, ensuring they don’t overcrowd. Bake in a preheated oven, flipping halfway through, until they are golden brown and crispy.
   • For Air Fryer Wings: Place the seasoned wings in a single layer in your air fryer basket, working in batches if necessary to avoid overcrowding. Air fry until they are exceptionally crispy and cooked through.
5. Sauce and Serve: Once the chicken wings are perfectly cooked and crispy, transfer them to a large bowl. Pour the prepared homemade teriyaki sauce generously over the wings. Toss gently to ensure every wing is thoroughly coated in the sticky, flavorful glaze.
6. Optional Glaze Boost: For an even stickier and more deeply flavored glaze, you can return the sauced wings to the oven or air fryer for an additional 5 minutes. This helps the sauce caramelize onto the wings. Always ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer for food safety.

Following these steps will result in a batch of homemade teriyaki chicken wings that are bursting with flavor, incredibly juicy on the inside, and wonderfully crispy on the outside. They are guaranteed to be a crowd-pleaser!

Baking vs. Air Frying: Which Method Reigns Supreme?

Both baking and air frying are fantastic methods for cooking chicken wings, each offering unique benefits. The choice often comes down to your personal preference for texture, available equipment, and time. This recipe provides full instructions for both to help you achieve perfect results every time.

Baking Chicken Wings

Baking is a traditional and reliable method for cooking wings. It’s perfect if you’re making a large batch for a crowd, as a sheet pan can accommodate many wings at once. The key to crispy baked wings is high heat and proper preparation:

• Method: Wings are typically baked on a wire rack set over a baking sheet, which allows air to circulate around them, promoting crispiness. Lining the baking sheet with parchment paper makes cleanup a breeze.
• Texture: Baked wings develop a wonderfully golden-brown, moderately crispy skin. The meat remains tender and juicy. While not as intensely crispy as deep-fried or air-fried wings, they offer a satisfying crunch.
• Time & Temperature: Generally, baking involves preheating your oven to around 375°F (190°C) and cooking for 35-45 minutes, flipping them once halfway through. An optional higher temperature blast at the end (e.g., 400°F or 200°C) can enhance crispiness.
• Best for: Large gatherings, hands-off cooking (once in the oven), and a good balance of crispy skin and juicy meat.

Air Frying Chicken Wings

Air fryers have become incredibly popular for their ability to deliver remarkably crispy results with less oil. They are essentially compact convection ovens that circulate hot air rapidly, mimicking the effect of deep frying.

• Method: Wings are placed in a single layer in the air fryer basket, often requiring cooking in batches to avoid overcrowding. A light spray of cooking oil can help with crispiness and prevent sticking.
• Texture: Air-fried wings are known for their exceptional crispiness – often rivaling deep-fried wings without the added fat. The intense, circulating heat renders the fat from the skin, making it incredibly crunchy.
• Time & Temperature: Air frying typically involves cooking at a higher temperature, such as 400°F (200°C), for a shorter duration, around 20-25 minutes, with a flip halfway.
• Best for: Extra crispy wings, smaller batches, quicker cooking, and a healthier alternative to deep frying.

Ultimately, both methods will produce delicious teriyaki chicken wings. Choose the one that best suits your equipment, desired crispiness, and the amount you’re cooking!

Achieving Crispy Breaded Teriyaki Wings (Optional)

While classic teriyaki wings are often unbreaded, a light breading can add an extra layer of crunch and a different textural dimension to your chicken. This method creates a crispy coating that can absorb and hold the sticky teriyaki glaze beautifully. Here’s how to achieve crispy breaded wings, whether you’re baking or air frying:

Using Baking Powder for Ultra-Crispy Skin

One of the most popular hacks for incredibly crispy, unbreaded-looking wings is using baking powder. Baking powder (not baking soda) raises the pH level of the chicken skin, which helps it to brown and crisp up more effectively. It also draws moisture to the surface, which then evaporates, leaving a super-crispy exterior.

• How to Use: After patting your chicken wings completely dry, toss them with 1 to 2 tablespoons of baking powder along with your other seasonings (onion powder, garlic powder, salt, pepper). Ensure an even, light coating on all surfaces. Do not use more than this, as too much can impart a metallic taste.
• Best for: Those who want an extra-crispy, almost crackling skin without a flour-based breading. This method works exceptionally well for both baked and air-fried wings.

Using All-Purpose Flour for a Classic Breading

For a more traditional breaded texture, similar to fried chicken, all-purpose flour can be used. This creates a slightly thicker, crunchy crust.

• How to Use: After patting your wings dry, dredge them in approximately ⅓ cup to ½ cup of all-purpose flour, or enough to fully coat the chicken. You can also mix your seasonings into the flour before dredging. For an even thicker coating, you might do a classic three-step breading: dredge in seasoned flour, then dip in whisked egg, then dredge again in seasoned flour. However, for sticky teriyaki wings, a single dredge is usually sufficient.
• Best for: A more substantial, crunchy crust. This method is particularly good for baking or deep frying, but can also work in an air fryer with a light spray of oil to achieve browning.

Regardless of the breading method you choose, the goal is to create a delightful contrast between the crunchy exterior and the tender, juicy meat inside, all while providing the perfect canvas for your luscious teriyaki glaze. Remember that wings with a flour-based breading may require a slightly longer cooking time or a final high-heat blast to ensure the breading is fully cooked and crispy.

Reheating Teriyaki Wings for Optimal Flavor

Leftover teriyaki chicken wings can be just as delicious as when they were first made, provided you reheat them correctly. The goal is to bring them back to temperature while restoring their crispy texture and not drying them out. I strongly advise against microwaving them, as this method often results in soggy skin and uneven heating. Instead, opt for methods that apply dry, circulating heat.

Best Reheating Methods:

1. Air Fryer (Recommended):
   • Method: Preheat your air fryer to 350°F (175°C). Place the leftover wings in a single layer in the air fryer basket, ensuring not to overcrowd.
   • Time: Air fry for 5-8 minutes, flipping halfway through, or until the wings are heated through and the skin has re-crisped to your liking. The circulating hot air is excellent for bringing back crispiness.
2. Oven:
   • Method: Preheat your oven to 375°F (190°C). Arrange the wings in a single layer on a baking sheet, preferably on a wire rack.
   • Time: Reheat for 10-15 minutes, or until thoroughly hot and crispy. Keep an eye on them to prevent burning, especially if they are already coated in a sticky sauce.
3. Grill:
   • Method: If you have a grill, this can impart a lovely smoky flavor while crisping the skin. Preheat your grill to medium heat. Place the wings directly on the grates.
   • Time: Grill for 3-5 minutes per side, turning frequently, until heated through and lightly charred.

Tips for Reheating:

• Don’t Overcrowd: Regardless of the method, ensure wings are in a single layer for even heating and maximum crispiness.
• Watch Carefully: Reheating times can vary based on the size of the wings and your appliance. Monitor them closely to prevent overcooking and drying out.
• Internal Temperature: Always ensure the internal temperature reaches 165°F (74°C) for food safety.

By using these methods, your teriyaki chicken wings will taste almost as good as fresh, with a satisfyingly crispy exterior and juicy interior, making them perfect for enjoying later.

Freezing and Storing Your Teriyaki Wings

Teriyaki chicken wings are a fantastic meal prep option or party food that can be prepared in advance and frozen. Proper storage ensures they retain their flavor and texture when you’re ready to enjoy them again. Here are some freezer tips to keep in mind:

For Cooked Leftover Wings:

• Cool Completely: Before freezing, allow any leftover cooked wings to cool down to room temperature. This prevents ice crystals from forming, which can lead to freezer burn and affect texture.
• Single Layer Freeze (Optional but Recommended): For best results, especially if you want to reheat individual wings easily, spread the cooled wings in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours until solid. This prevents them from sticking together.
• Airtight Packaging: Once solid, transfer the wings to a freezer-safe airtight container or heavy-duty freezer bags. Remove as much air as possible to minimize freezer burn. Label with the date.
• Storage Duration: Leftover cooked teriyaki wings can be safely frozen for up to 3 months. Beyond this, their quality might start to decline, though they would still be safe to eat.
• Defrosting: When ready to reheat, transfer the frozen wings to the refrigerator and allow them to defrost overnight. For quicker defrosting, you can use the defrost setting on your microwave, but monitor closely to prevent cooking.
• Reheating: Follow the reheating instructions mentioned above (air fryer, oven, or grill) to bring them back to crispy perfection.

For Uncooked (Marinated) Wings:

If you prefer to prep ahead, you can also freeze seasoned or marinated raw wings.

• Marinate and Freeze: Place the seasoned or marinated raw chicken wings in a freezer-safe bag or container. Ensure they are well-coated in any marinade.
• Storage Duration: Uncooked chicken wings can be frozen for 6-9 months, though for best quality, aim for within 3-6 months.
• Defrosting: Always thaw raw chicken in the refrigerator overnight or use the cold water method (change water every 30 minutes) before cooking. Do not cook from frozen.

Freezing teriyaki wings is a convenient way to always have a delicious meal or snack ready to go, minimizing waste and maximizing your time in the kitchen!

Beyond Wings: Versatile Teriyaki Chicken Applications

The beauty of this homemade teriyaki sauce and the cooking methods described isn’t limited to just chicken wings. The sweet, savory, and tangy glaze is incredibly versatile and can transform various cuts of chicken (and even other proteins!) into a flavorful meal. If you love the taste of these teriyaki wings, you’ll be delighted to know how easily you can adapt the recipe for other chicken parts.

Absolutely! Here are some other chicken types that work wonderfully with teriyaki sauce, along with considerations for cooking:

• Chicken Tenders: Teriyaki chicken tenders are a fantastic option for a quick meal, kid-friendly dinner, or topping for salads and rice bowls. They cook quickly due to their smaller size. Marinate them briefly in the teriyaki sauce before cooking, then glaze with more sauce afterwards.
• Chicken Breasts: Lean and versatile, chicken breasts absorb flavors beautifully. For best results, slice them into thinner cutlets or pound them to an even thickness to ensure even cooking. Teriyaki chicken breasts can be grilled, baked, pan-fried, or air-fried. The sauce helps keep them moist.
• Chicken Thighs: Dark meat chicken thighs are incredibly flavorful and forgiving, staying juicy even if slightly overcooked. They pair exceptionally well with rich teriyaki sauce. You can use bone-in or boneless, skin-on or skin-off. They can be baked, grilled, or air-fried and are a robust option for a main course.
• Chicken Drumsticks: Similar to wings but larger, drumsticks are another excellent choice for a teriyaki glaze. They offer a good meat-to-bone ratio and are perfect for a hearty meal.

Adaptation Tips:

• Cooking Times: Larger cuts of chicken will naturally require longer cooking times than wings. Always use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C). You can check my other recipes (linked above) for specific cook times for tenders, breasts, and thighs in different appliances.
• Marinating: For thicker cuts like breasts and thighs, consider marinating them in a portion of the teriyaki sauce for at least 30 minutes, or up to a few hours, to infuse deeper flavor before cooking.
• Glazing: Just like with wings, apply a fresh batch of thickened teriyaki sauce after the chicken is cooked, or during the last few minutes of cooking to create a beautiful, sticky glaze.

Don’t hesitate to experiment with this versatile teriyaki sauce across all your favorite chicken preparations. It’s a flavor profile that truly shines!

Serving Suggestions: What Pairs Best with Teriyaki Wings?

Teriyaki chicken wings are a complete flavor experience on their own, but they truly shine when paired with complementary side dishes. The sweet and savory profile of the wings means they can be enjoyed with a wide array of accompaniments, from comforting classics to fresh, vibrant vegetables. Here are some fantastic recipes to pair with your homemade teriyaki wings, creating a balanced and delicious meal:

• Roasted Ranch Potatoes: The savory, herby flavor of roasted ranch potatoes provides a delightful contrast to the sweet teriyaki, and their crispy texture is a perfect match.
• Mashed Sweet Potatoes: For a touch of natural sweetness and creamy texture, mashed sweet potatoes offer a comforting and nutritious side that complements the teriyaki glaze beautifully.
• Grilled Asparagus in Foil: Crisp-tender grilled asparagus adds a refreshing green element. The slight char from grilling and the simple seasoning in foil provides a clean, earthy flavor that balances the richness of the wings.
• Instant Pot Brown Rice: A staple for any Asian-inspired meal, brown rice is a healthy and filling base that soaks up any extra teriyaki sauce, making every bite flavorful. Its nutty flavor pairs well with the bold sauce.
• Chipotle Cilantro Lime Rice: For a more vibrant and zesty side, cilantro lime rice with a hint of chipotle offers a refreshing and slightly spicy kick that cuts through the sweetness of the teriyaki.
• Steamed or Stir-fried Vegetables: Simple steamed broccoli, snap peas, or a medley of stir-fried bell peppers and carrots would add color, nutrients, and a fresh crunch.
• Coleslaw or Asian Salad: A crisp coleslaw with a creamy or vinaigrette dressing, or a light Asian-inspired salad, can offer a refreshing counterpoint to the rich wings.

Whether you’re hosting a party, enjoying a family dinner, or looking for a satisfying snack, these pairing suggestions will complete your teriyaki chicken wing experience and impress your guests.

Explore More Chicken Wing Recipes

If you’ve fallen in love with these Easy Teriyaki Chicken Wings, your culinary journey into the world of flavorful chicken wings has just begun! Chicken wings are incredibly versatile, serving as a canvas for an endless array of sauces and seasonings. From zesty and spicy to sweet and savory, there’s a wing flavor for every palate. Here’s a curated list of more fantastic chicken wing recipes to try, ensuring you always have a new and exciting option for your next meal or gathering:

• Lemon Pepper Chicken Wings: A classic with a tangy, peppery kick that’s always a crowd-pleaser.
• Hot Lemon Pepper Wings: Elevate the lemon pepper experience with an added layer of fiery heat.
• Mango Habanero Wings: A vibrant blend of tropical sweetness and spicy habanero for a truly exotic flavor.
• Honey Hot Wings: The perfect balance of sweet honey and fiery heat, creating an irresistible sticky glaze.
• Honey Garlic Wings: A universally loved combination of sweet honey and pungent garlic, creating a deeply savory and aromatic sauce.
• Air Fryer Buffalo Wings: Achieve crispy, spicy Buffalo wings with the convenience of an air fryer, a game-day essential.
• Garlic Parmesan Wings: Rich, cheesy, and garlicky, these wings offer a savory twist on a classic.
• Honey BBQ Wings: Sweet and smoky barbecue flavor, enhanced with honey for a sticky, finger-licking experience.
• Keto Low Carb Chicken Wings (Maple BBQ): A healthier, low-carb option that doesn’t compromise on the delicious barbecue flavor.
• Traeger Smoked Chicken Wings: For those who love a deep, smoky flavor, these wings cooked on a Traeger grill are an absolute must-try.

Each of these recipes offers a unique flavor adventure, proving that chicken wings are much more than just a simple appetizer. Get ready to expand your repertoire and impress your taste buds!

Dry Rub Wing Alternatives

While saucy wings, like our fantastic teriyaki version, are incredibly popular, sometimes you crave the intense flavor and crispiness that only a perfectly applied dry rub can deliver. Dry rub wings are celebrated for their crunchy texture and the deep, complex flavors that seasonings bake or fry directly into the chicken skin. They offer a different but equally delicious experience, focusing on spices and herbs rather than a liquid glaze. Here are some excellent dry rub wing recipes to diversify your chicken wing game:

• How to Grill Chicken Wings: Master the art of grilling wings to achieve smoky flavor and incredible crispiness using various dry rubs.
• Crispy Ranch Chicken Wing: A beloved classic, ranch seasoning provides a savory, tangy, and herby flavor that creates an addictive dry rub.
• Air Fryer Turkey Wings: While technically not chicken, these turkey wings utilize dry rubs and the air fryer for a crispy, flavorful, and larger alternative.
• Air Fryer Parmesan Crusted Chicken: This recipe, adaptable for wings, delivers a rich, cheesy, and incredibly crispy crust thanks to a parmesan-infused dry coating.
• Cajun Chicken Wings: Bring the bold, spicy, and aromatic flavors of Louisiana to your wings with a robust Cajun dry rub, perfect for a kick.

Dry rubs are fantastic for those who prefer a less messy eating experience or want to taste the pure, unadulterated flavor of the chicken enhanced by a flavorful spice blend. Experiment with different spices to find your signature dry rub, and enjoy the satisfying crunch in every bite!

Easy Teriyaki Chicken Wings

By Brandi Crawford

This Easy Teriyaki Chicken Wings recipe is made using the best homemade sauce and glaze prepared with soy sauce, brown sugar, ginger, and more. Bake or air fry the wings to perfection and then drizzle them in sticky sauce.

5 from 2 votes

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Course: dinner, lunch

Cuisine: Asian

Servings: 4 servings

Calories: 460 kcal

Equipment

• Cosori Air Fryer
• Air Fryer Parchment Paper
• Parchment Paper
• Meat Thermometer

Ingredients

Chicken Wings

• 2 pounds chicken wings (I used split/party wings)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Homemade Teriyaki Sauce

• ½ cup soy sauce or liquid aminos
• 2-3 garlic cloves minced
• 2 tablespoons rice vinegar (I used unseasoned)
• ¼ cup brown sweetener or sugar
• 2 teaspoons minced ginger (¼ teaspoon if using ground ginger)
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

Teriyaki Sauce

1. Add the soy sauce, rice vinegar, brown sugar or sweetener, garlic, and ginger to a saucepan on medium heat.
2. Combine the cornstarch and water in a separate bowl. Stir until fully combined and then pour the slurry mixture into the teriyaki sauce.
3. Stir until the sauce thickens.

Baked Wings

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season the chicken wings with onion powder, garlic powder, salt, and pepper to taste.
3. Line a sheet pan with parchment paper and add the wings to the pan in a single layer.
4. Bake for 20 minutes and then flip the wings.
5. Bake for an additional 15-20 minutes, or until cooked through and crispy.
6. Remove the chicken and place it in a large bowl. Drizzle the teriyaki sauce throughout.
7. Optional (for deeper flavor and glaze): Place the sauced chicken wings back onto the sheet pan and bake for an additional 5 minutes (at the same temperature). Ensure the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer.

Air Fryer Wings

1. Season the chicken wings with onion powder, garlic powder, salt, and pepper to taste.
2. If necessary, spray your air fryer basket with cooking oil to prevent sticking. Add the chicken to the air fryer basket in a single layer, working in batches if needed.
3. Air fry for 15 minutes at 400 degrees F (200 degrees C).
4. Open the air fryer and flip the chicken. Cook for an additional 5 minutes, or until cooked through and crispy.
5. Remove the chicken and place it in a large bowl. Drizzle the teriyaki sauce throughout.
6. Optional (for deeper flavor and glaze): Place the sauced chicken wings back into the air fryer. Air fry for an additional 5 minutes at 350 degrees F (175 degrees C). Ensure the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer.

Notes

• If you need to thicken your sauce even more, add an additional cornstarch slurry (one tablespoon of cornstarch and one tablespoon of water).
• You can substitute rice wine vinegar for white wine vinegar, apple cider vinegar, or fresh lemon juice. However, rice wine vinegar provides the best and most authentic flavor.
• You can substitute brown sugar or sweetener for honey or maple syrup to taste. Adjust the quantity to suit your desired sweetness level.

Nutrition

Serving: 8 oz

Calories: 460 kcal

Carbohydrates: 6 g

Protein: 43 g

Fat: 28 g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.