31 Delicious Teriyaki Chicken Wings Recipes for Flavorful Feasts

Savor the irresistible aroma of sticky, sweet, and savory teriyaki chicken wings—the ultimate crowd-pleaser for game day, family dinners, or festive gatherings. Whether you’re craving a quick weeknight fix or planning a flavorful feast, these 31 mouthwatering recipes promise to elevate your wings from ordinary to extraordinary. Get ready to fire up your appetite and discover your new favorite way to enjoy this classic comfort food!

Sweet and Spicy Teriyaki Chicken Wings

Just when you think chicken wings can’t get better, these sweet and spicy teriyaki versions prove everyone wrong. Perfect for game day or casual dinners, they deliver that sticky-sweet heat we all crave.

Ingredients

• 2 pounds of chicken wings
• A good glug of soy sauce
• A couple tablespoons of brown sugar
• A generous squeeze of honey
• A few cloves of minced garlic
• A teaspoon of grated fresh ginger
• A splash of rice vinegar
• A pinch of red pepper flakes
• A tablespoon of cornstarch
• A couple tablespoons of water

Instructions

1. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
2. Arrange wings in a single layer on a baking sheet lined with parchment paper.
3. Bake at 400°F for 40 minutes, flipping halfway through cooking time.
4. While wings bake, combine soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and red pepper flakes in a small saucepan.
5. Bring sauce mixture to a boil over medium-high heat, then reduce to a simmer.
6. Whisk cornstarch and water together in a small bowl until smooth.
7. Slowly whisk cornstarch slurry into the simmering sauce to thicken it.
8. Cook sauce for 2 more minutes until it coats the back of a spoon.
9. Remove wings from oven when skin is golden brown and crispy.
10. Toss hot wings immediately in the teriyaki sauce until fully coated.
11. Return sauced wings to baking sheet and broil for 2-3 minutes until glaze caramelizes.

Perfectly sticky with a glossy sheen, these wings balance sweet honey against sharp heat. Serve them over steamed rice to soak up every drop of extra sauce, or pile them high with crisp celery sticks for contrast.

Garlic Ginger Teriyaki Chicken Wings

Mouthwatering garlic ginger teriyaki wings hit that perfect sweet-savory spot. These sticky glazed beauties come together with minimal effort for maximum flavor payoff. Get ready for finger-licking goodness that’ll disappear fast.

Ingredients

– About 2 pounds of chicken wings
– A good glug of soy sauce (around ½ cup)
– A couple tablespoons of brown sugar
– A big splash of rice vinegar
– A few cloves of minced garlic
– A thumb-sized piece of grated ginger
– A drizzle of sesame oil
– A tablespoon of cornstarch
– A couple tablespoons of water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Pat the chicken wings completely dry with paper towels for crispier skin.
3. Arrange wings in a single layer on the baking sheet, not touching.
4. Bake for 25 minutes until skin starts to crisp and render fat.
5. While wings bake, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a saucepan.
6. Bring sauce to a boil over medium-high heat, then reduce to a simmer.
7. Mix cornstarch and water in a small bowl until smooth.
8. Whisk cornstarch slurry into the simmering sauce until thickened, about 1 minute.
9. Flip wings and brush with half the teriyaki sauce using a pastry brush.
10. Return to oven for 15 minutes until glossy and caramelized.
11. Flip wings again and brush with remaining sauce.
12. Bake final 10 minutes until deeply glazed and internal temperature reaches 165°F.
13. Let wings rest 5 minutes before serving to allow glaze to set.

Vibrantly glazed wings boast sticky-sweet exteriors with tender, juicy meat underneath. The garlic and ginger punch through the rich teriyaki base for addictive flavor layers. Serve over steamed rice to catch every drop of that glossy sauce, or pile them high for game day snacking.

Classic Sticky Teriyaki Chicken Wings

These sticky teriyaki chicken wings deliver that perfect sweet-savory combination everyone craves. They’re surprisingly simple to make at home with just a handful of pantry staples. You’ll have restaurant-quality wings ready in under an hour.

Ingredients

– 2 pounds of chicken wings
– 1/2 cup of soy sauce
– 1/4 cup of brown sugar
– 2 tablespoons of honey
– 1 tablespoon of grated fresh ginger
– 2 cloves of minced garlic
– 1 tablespoon of rice vinegar
– A splash of sesame oil
– A couple of tablespoons of cornstarch
– 2 tablespoons of water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels for crispier skin.
3. Arrange the wings in a single layer on the prepared baking sheet.
4. Bake the wings for 25 minutes until the skin starts to crisp.
5. While wings bake, combine soy sauce, brown sugar, honey, ginger, garlic, and rice vinegar in a small saucepan.
6. Bring the sauce to a simmer over medium heat, stirring until sugar dissolves.
7. Whisk cornstarch and water together in a small bowl until smooth.
8. Slowly whisk the cornstarch slurry into the simmering sauce to thicken it.
9. Cook the sauce for 2 more minutes until it coats the back of a spoon.
10. Remove the wings from the oven and brush generously with the teriyaki glaze.
11. Return the wings to the oven and bake for another 10 minutes.
12. Flip the wings and brush with more glaze, then bake 5 more minutes.
13. For extra stickiness, broil the wings for 2-3 minutes until caramelized.
14. Drizzle with sesame oil and toss to coat evenly.
15. Let the wings rest for 5 minutes before serving to allow the glaze to set. What makes these wings special is the glossy, lacquered coating that clings to every nook and cranny. The sticky-sweet exterior gives way to incredibly juicy, tender meat underneath. Serve them piled high with crisp celery sticks and a cool ranch dip to cut through the richness.

Pineapple Teriyaki Chicken Wings

Craving something sweet, savory, and seriously sticky? These pineapple teriyaki wings deliver that perfect balance with minimal effort. Crispy chicken gets glazed in a homemade sauce that’s way better than bottled.

Ingredients

– A couple of pounds of chicken wings
– A big splash of soy sauce
– A quarter cup of brown sugar
– A few cloves of garlic, minced
– A thumb of fresh ginger, grated
– A half cup of pineapple juice
– A tablespoon of cornstarch
– A drizzle of vegetable oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Pat the chicken wings completely dry with paper towels—this helps them crisp up.
3. Toss the wings with a drizzle of vegetable oil and spread them in a single layer on the baking sheet.
4. Bake for 40 minutes, flipping halfway through, until the skin is golden and crispy.
5. While the wings bake, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, and pineapple juice in a small saucepan.
6. Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves.
7. Mix the cornstarch with a tablespoon of cold water to make a slurry, then whisk it into the simmering sauce.
8. Cook the sauce for 2–3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
9. Remove the wings from the oven and transfer them to a large bowl.
10. Pour the teriyaki sauce over the hot wings and toss until evenly coated.
11. Return the sauced wings to the baking sheet and broil on high for 2–3 minutes until the glaze caramelizes and bubbles.

Unbelievably sticky and glossy, these wings have a crackly exterior from the broiler and tender meat inside. The pineapple adds a subtle tropical sweetness that cuts through the salty soy. Serve them over rice to soak up every last drop of that extra sauce.

Instant Pot Teriyaki Chicken Wings

Craving sticky, savory wings without the fuss? These Instant Pot teriyaki chicken wings deliver maximum flavor with minimal effort. Cooked under pressure, they emerge fall-off-the-bone tender every single time.

Ingredients

– About 2 pounds of chicken wings
– A good splash of soy sauce (around ½ cup)
– A couple of tablespoons of honey
– A glug of rice vinegar (about 2 tablespoons)
– A minced garlic clove or two
– A thumb of fresh ginger, grated
– A tablespoon of cornstarch
– A couple of tablespoons of cold water
– A sprinkle of sesame seeds and sliced green onions for serving

Instructions

1. Place the chicken wings in your Instant Pot.
2. Pour in the soy sauce, honey, rice vinegar, minced garlic, and grated ginger directly over the wings.
3. Lock the lid and set the valve to “Sealing.”
4. Cook on High Pressure for 8 minutes.
5. Let the pressure release naturally for 5 minutes, then carefully quick release any remaining pressure.
6. Use tongs to transfer the wings to a bowl, leaving the sauce in the pot.
7. Turn the Instant Pot to “Sauté” mode and bring the sauce to a simmer.
8. Whisk the cornstarch and cold water together in a small bowl until smooth.
9. Slowly whisk the cornstarch slurry into the simmering sauce and cook for 2-3 minutes, until the sauce thickens noticeably.
10. Tip: Whisk constantly to prevent lumps from forming.
11. Return the wings to the pot and toss them in the thickened sauce until fully coated.
12. Tip: For extra crispy skin, broil the sauced wings on a baking sheet for 3-4 minutes after this step.
13. Transfer the glazed wings to a serving platter.
14. Sprinkle the wings with sesame seeds and sliced green onions.
15. Tip: Serve immediately while the sauce is still hot and glossy for the best texture.
Finally, these wings boast a perfect sticky-sweet glaze clinging to incredibly tender meat. The savory depth from soy and ginger makes them utterly addictive. For a fun twist, serve them over a bed of white rice to soak up every last drop of that delicious sauce.

Baked Teriyaki Chicken Wings with Honey Glaze

Baked teriyaki chicken wings with honey glaze deliver that perfect sweet-savory combo everyone craves. These wings come out crispy outside, juicy inside, and coated in a sticky glaze that’s impossible to resist. Best part? They’re baked, not fried, so you get all the flavor with less mess.

Ingredients

– About 2 pounds of chicken wings
– A good splash of soy sauce (around ½ cup)
– A couple of tablespoons of honey
– A glug of rice vinegar (about 2 tablespoons)
– A minced garlic clove or two
– A thumb-sized piece of fresh ginger, grated
– A pinch of red pepper flakes (optional, for heat)
– A tablespoon of cornstarch
– A tablespoon of water
– A drizzle of sesame oil (about 1 teaspoon)
– A sprinkle of sesame seeds for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this helps them crisp up.
3. Arrange the wings in a single layer on the baking sheet, making sure they aren’t touching.
4. Bake for 25 minutes, then flip each wing carefully with tongs.
5. Bake for another 20–25 minutes until the skin is golden and crispy.
6. While the wings bake, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a small saucepan.
7. Bring the mixture to a simmer over medium heat, stirring occasionally.
8. Mix cornstarch and water in a separate bowl until smooth to create a slurry.
9. Whisk the slurry into the saucepan and cook for 1–2 minutes until the glaze thickens slightly.
10. Remove the glaze from heat and stir in sesame oil.
11. Transfer the baked wings to a large bowl and pour the warm glaze over them.
12. Toss the wings gently until they’re evenly coated.
13. Sprinkle sesame seeds over the glazed wings before serving.
Outrageously sticky and glossy, these wings have a caramelized exterior that gives way to tender, fall-off-the-bone meat. The honey balances the salty soy, while the ginger and garlic add a subtle kick. Serve them piled high with crunchy cucumber sticks or over steamed rice to soak up every last drop of that glaze.

Crispy Air Fryer Teriyaki Chicken Wings

These wings deliver restaurant-quality crispiness without deep frying. They’re coated in a sweet-savory glaze that caramelizes beautifully in the air fryer. You’ll get perfect results every time with minimal cleanup.

Ingredients

• 2 pounds of chicken wings, split at joints
• A good glug of soy sauce (about 1/2 cup)
• A couple tablespoons of brown sugar
• A minced garlic clove
• A teaspoon of grated fresh ginger
• A splash of rice vinegar
• A tablespoon of cornstarch
• A drizzle of sesame oil

Instructions

1. Pat chicken wings completely dry with paper towels.
2. Arrange wings in a single layer in your air fryer basket.
3. Air fry at 400°F for 12 minutes.
4. Flip each wing carefully using tongs.
5. Continue air frying at 400°F for another 10-12 minutes until skin is golden and crispy.
6. While wings cook, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar in a small saucepan.
7. Bring sauce mixture to a simmer over medium heat.
8. Mix cornstarch with 1 tablespoon of cold water in a separate small bowl.
9. Whisk cornstarch slurry into the simmering sauce.
10. Cook sauce for 1-2 minutes until thickened, stirring constantly.
11. Remove sauce from heat and stir in sesame oil.
12. Transfer crispy wings to a large mixing bowl.
13. Pour about half of the teriyaki sauce over the hot wings.
14. Toss wings gently to coat evenly with sauce.
15. Serve immediately with remaining sauce for dipping.

Fresh from the air fryer, these wings have shatteringly crisp skin that holds up beautifully against the sticky glaze. The teriyaki sauce caramelizes slightly on the hot wings, creating that perfect sweet-salty balance. For a fun twist, sprinkle with toasted sesame seeds and sliced green onions right before serving.

Soy Sesame Teriyaki Chicken Wings

Just when you think chicken wings can’t get better, these sticky, savory soy sesame teriyaki versions prove otherwise. They’re ridiculously easy to make and disappear faster than you can say “more, please.” Perfect for game day or a casual dinner.

Ingredients

– A couple of pounds of chicken wings
– A good glug of soy sauce
– A big spoonful of brown sugar
– A splash of rice vinegar
– A couple of cloves of garlic, minced
– A small nub of ginger, grated
– A generous drizzle of sesame oil
– A sprinkle of toasted sesame seeds
– A tablespoon of cornstarch

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels for maximum crispiness.
3. Arrange the wings in a single layer on the baking sheet, making sure they aren’t touching.
4. Bake for 40-45 minutes, flipping halfway through, until the skin is golden and crispy.
5. While the wings bake, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a small saucepan.
6. Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves completely.
7. Mix cornstarch with a tablespoon of cold water to create a smooth slurry.
8. Whisk the cornstarch slurry into the simmering sauce and cook for 2 minutes until thickened.
9. Remove the sauce from heat and stir in the sesame oil.
10. Transfer the baked wings to a large bowl and pour the teriyaki sauce over them.
11. Toss the wings thoroughly until every surface is coated in the glossy sauce.
12. Sprinkle generously with toasted sesame seeds while the sauce is still sticky.

Make sure to let them cool for a few minutes—that glaze is molten hot straight from the oven. The wings emerge with crackly skin giving way to tender meat, all wrapped in that salty-sweet teriyaki punch. Serve them piled high with extra napkins, or chop them over steamed rice for a full meal.

Grilled Teriyaki Chicken Wings with Lime

Crispy, sticky, and tangy—these grilled teriyaki chicken wings with lime hit all the right notes for your next backyard gathering. They’re easy to prep and pack a punch of flavor that’ll have everyone reaching for more. Just fire up the grill and get ready for some seriously good eats.

Ingredients

– 2 pounds of chicken wings
– 1/2 cup of soy sauce
– 1/4 cup of brown sugar
– a couple of minced garlic cloves
– a splash of rice vinegar
– 1 tablespoon of grated ginger
– 2 tablespoons of honey
– the juice of one lime
– a pinch of black pepper

Instructions

1. Pat the chicken wings completely dry with paper towels to help them crisp up on the grill.
2. In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, rice vinegar, grated ginger, honey, lime juice, and black pepper until the sugar dissolves.
3. Reserve half of the teriyaki sauce in a separate small bowl for basting later.
4. Place the chicken wings in a large zip-top bag and pour in the remaining half of the teriyaki sauce.
5. Seal the bag and massage the sauce into the wings, then refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
6. Preheat your grill to medium heat, around 375°F, and lightly oil the grates to prevent sticking.
7. Arrange the marinated wings on the grill in a single layer, discarding the used marinade.
8. Grill for 10–12 minutes per side, flipping once, until the wings show clear grill marks and the internal temperature reaches 165°F.
9. Brush the reserved teriyaki sauce over the wings during the last 2–3 minutes of grilling to build a glossy, caramelized glaze.
10. Transfer the wings to a serving platter and let them rest for 5 minutes before serving to lock in the juices.

Juicy and tender on the inside with a sticky-sweet exterior, these wings deliver a perfect balance of savory teriyaki and zesty lime. Serve them piled high with extra lime wedges for squeezing, or alongside a cool cucumber salad to cut through the richness. They’re ideal for game day or a casual weeknight dinner that feels special.

Spicy Korean Teriyaki Chicken Wings

Ready for wings that pack serious heat and sweet? These Korean teriyaki wings deliver crispy skin with a sticky, spicy glaze that clings perfectly. They’re perfect for game day or when you need that sweet-heat fix fast.

Ingredients

– 2 pounds of chicken wings
– 1/2 cup of soy sauce
– 1/4 cup of brown sugar
– A couple of minced garlic cloves
– A tablespoon of grated ginger
– A good splash of rice vinegar
– A tablespoon of gochujang
– A teaspoon of sesame oil
– A tablespoon of cornstarch
– A couple of tablespoons of water
– A sprinkle of sesame seeds
– A couple of sliced green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels for maximum crispiness.
3. Arrange wings in a single layer on the baking sheet, making sure they don’t touch.
4. Bake for 40 minutes, flipping halfway through, until skin is golden and crispy.
5. While wings bake, combine soy sauce, brown sugar, garlic, ginger, rice vinegar, gochujang, and sesame oil in a saucepan.
6. Bring sauce to a boil over medium-high heat, then reduce to a simmer for 3 minutes.
7. Mix cornstarch with water in a small bowl until smooth to prevent lumps.
8. Whisk cornstarch slurry into the simmering sauce and cook for 2 more minutes until thickened.
9. Remove wings from oven and transfer to a large mixing bowl.
10. Pour hot glaze over wings and toss vigorously to coat every surface evenly.
11. Return glazed wings to baking sheet and bake for 5 more minutes to set the glaze.
12. Sprinkle with sesame seeds and green onions immediately after removing from oven.

Perfectly sticky with a satisfying crunch, these wings balance sweet and spicy in every bite. The gochujang adds depth while the sesame oil gives that authentic Korean flair. Serve them piled high with extra sauce for dipping and cold beer to cut through the heat.

Maple Teriyaki Chicken Wings

Perfectly glazed and irresistibly sticky, these maple teriyaki chicken wings deliver sweet-savory satisfaction with minimal effort. Pat them dry before baking for maximum crispiness. They’re ideal for game day or a weeknight treat.

Ingredients

• 2 pounds of chicken wings, split at the joints
• 1/2 cup of pure maple syrup
• 1/4 cup of soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of minced garlic
• 1 teaspoon of grated fresh ginger
• A pinch of red pepper flakes
• 1 tablespoon of cornstarch
• 1 tablespoon of cold water
• 1 tablespoon of toasted sesame seeds
• 2 sliced green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pat the chicken wings completely dry with paper towels—this helps the skin crisp up.
3. Arrange wings in a single layer on the baking sheet, leaving space between each piece.
4. Bake for 40 minutes, flipping halfway through, until the skin is golden and crispy.
5. While wings bake, combine maple syrup, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes in a small saucepan.
6. Bring the sauce to a boil over medium-high heat, then reduce to a simmer for 3 minutes.
7. Whisk cornstarch and cold water in a separate bowl until smooth to prevent lumps.
8. Stir the cornstarch slurry into the simmering sauce and cook for 2 more minutes until thickened.
9. Transfer baked wings to a large bowl and pour the teriyaki glaze over them.
10. Toss wings thoroughly until every piece is evenly coated with the glaze.
11. Return glazed wings to the baking sheet and bake for 5 more minutes at 400°F to set the glaze.
12. Remove wings from the oven and immediately sprinkle with sesame seeds and green onions.

Glazed wings emerge sticky, glossy, and packed with caramelized maple depth. The ginger and garlic add a savory punch that balances the sweetness beautifully. Serve them over steamed rice to soak up extra sauce, or pair with crisp celery sticks for contrast.

Honey Mustard Teriyaki Chicken Wings

Whip up these sticky-sweet wings for your next game day or casual dinner. They combine the tang of mustard with teriyaki’s savory depth, creating a crowd-pleasing finger food that disappears fast.

Ingredients

– 2 pounds of chicken wings
– 1/4 cup of honey
– 1/4 cup of soy sauce
– 2 tablespoons of Dijon mustard
– 1 tablespoon of rice vinegar
– 2 minced garlic cloves
– 1 teaspoon of grated fresh ginger
– A pinch of red pepper flakes
– 1 tablespoon of vegetable oil
– 1 tablespoon of cornstarch
– 2 tablespoons of water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss the dry wings with 1 tablespoon of vegetable oil and arrange them in a single layer on the baking sheet.
4. Bake the wings for 40 minutes, flipping them halfway through, until the skin is golden and crispy.
5. While the wings bake, whisk together 1/4 cup of honey, 1/4 cup of soy sauce, 2 tablespoons of Dijon mustard, 1 tablespoon of rice vinegar, 2 minced garlic cloves, 1 teaspoon of grated ginger, and a pinch of red pepper flakes in a small saucepan.
6. Bring the sauce mixture to a simmer over medium heat, stirring constantly.
7. In a separate small bowl, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
8. Whisk the cornstarch slurry into the simmering sauce and cook for 2 minutes, until the sauce thickens noticeably.
9. Remove the baked wings from the oven and transfer them to a large mixing bowl.
10. Pour the thickened honey mustard teriyaki sauce over the hot wings and toss until every wing is evenly coated. Ready to serve immediately while hot and sticky. The glaze caramelizes beautifully on the crispy wings, offering a perfect balance of sweet, salty, and tangy flavors. Serve them over steamed rice to soak up the extra sauce, or with crisp celery sticks for a refreshing contrast.

Teriyaki Chicken Wings with Sriracha

Unexpectedly addictive, these teriyaki chicken wings with sriracha deliver sweet heat in every bite. They’re perfect for game day or casual gatherings. You’ll love how the sticky glaze caramelizes on the wings.

Ingredients

– A couple pounds of chicken wings
– A good glug of soy sauce
– A generous squeeze of honey
– A splash of rice vinegar
– A couple cloves of minced garlic
– A spoonful of grated ginger
– A healthy squirt of sriracha
– A sprinkle of cornstarch
– A drizzle of sesame oil

Instructions

1. Pat the chicken wings completely dry with paper towels.
2. Arrange the wings in a single layer on a parchment-lined baking sheet.
3. Bake at 400°F for 25 minutes until the skin starts to crisp.
4. Whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sriracha in a saucepan.
5. Bring the sauce to a simmer over medium heat, stirring constantly.
6. Mix cornstarch with 1 tablespoon of cold water until smooth.
7. Whisk the cornstarch slurry into the simmering sauce.
8. Cook the sauce for 2-3 minutes until thickened enough to coat the back of a spoon.
9. Remove the wings from the oven and flip each one with tongs.
10. Brush both sides of each wing generously with the teriyaki glaze.
11. Return the wings to the oven and bake at 400°F for another 15 minutes.
12. Brush with another layer of glaze during the last 5 minutes of cooking.
13. Drizzle the finished wings with sesame oil before serving.

These wings emerge with crispy, sticky skin that gives way to tender, juicy meat. The sweet teriyaki balances perfectly with the sriracha’s gentle heat. Try serving them over steamed rice to soak up every last drop of the addictive sauce.

Orange Zest Teriyaki Chicken Wings

A perfect balance of sweet and savory, these orange zest teriyaki wings deliver restaurant-quality flavor with minimal effort. Asian-inspired yet approachable, they’re ideal for game day or casual entertaining. The citrus brightens the rich teriyaki glaze while keeping things light.

Ingredients

– 2 pounds of chicken wings
– A couple of tablespoons of soy sauce
– A good glug of mirin
– A splash of rice vinegar
– A few teaspoons of grated fresh ginger
– A couple of minced garlic cloves
– A tablespoon of brown sugar
– The zest from one orange
– A tablespoon of cornstarch
– A couple of tablespoons of water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels for crispier skin.
3. Arrange wings in a single layer on the baking sheet, ensuring they don’t touch.
4. Bake for 40 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
5. While wings bake, combine soy sauce, mirin, rice vinegar, ginger, garlic, brown sugar, and orange zest in a small saucepan.
6. Bring sauce to a simmer over medium heat, stirring occasionally.
7. Whisk cornstarch and water in a separate small bowl until smooth.
8. Slowly whisk cornstarch slurry into the simmering sauce to prevent clumps.
9. Cook sauce for 2-3 minutes until thickened enough to coat the back of a spoon.
10. Remove wings from oven and transfer to a large mixing bowl.
11. Pour teriyaki glaze over wings and toss thoroughly until evenly coated.
12. Return glazed wings to baking sheet and bake for 5 more minutes to set the glaze.

Unbelievably sticky and glossy, these wings feature caramelized edges with tender, fall-off-the-bone meat underneath. The orange zest cuts through the sweetness with bright citrus notes that linger pleasantly. Serve them over steamed rice to soak up the extra glaze or with crisp celery sticks for contrast.

Barbecue Teriyaki Chicken Wings

Just when you think chicken wings can’t get better, barbecue meets teriyaki in this sticky, savory-sweet combo. These wings deliver that perfect balance of smoky and sweet with minimal effort. Get ready for the ultimate game day or weeknight dinner upgrade.

Ingredients

– 2 pounds of chicken wings, split into drumettes and flats
– A good glug of vegetable oil
– A couple of tablespoons of soy sauce
– A generous 1/4 cup of teriyaki sauce
– A big squeeze of barbecue sauce (about 1/3 cup)
– A tablespoon of minced garlic
– A splash of rice vinegar
– A pinch of red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss the wings with vegetable oil until evenly coated.
4. Arrange the wings in a single layer on the baking sheet, making sure they don’t touch.
5. Bake for 25 minutes until the skin starts to crisp and turn golden.
6. While the wings bake, whisk together soy sauce, teriyaki sauce, barbecue sauce, minced garlic, rice vinegar, and red pepper flakes in a medium bowl.
7. Flip the wings using tongs after 25 minutes of baking.
8. Continue baking for another 20 minutes until the wings reach 165°F internally.
9. Transfer the baked wings directly into the sauce bowl.
10. Toss the wings vigorously in the sauce until every surface is coated.
11. Return the sauced wings to the baking sheet in a single layer.
12. Broil on high for 2-3 minutes until the sauce caramelizes and bubbles.
13. Remove from oven and let rest for 5 minutes before serving.

The wings emerge with a sticky, lacquered glaze that crackles when you bite into them. That perfect sweet-savory balance makes them dangerously addictive straight from the baking sheet. Try serving them over steamed rice to soak up every last drop of that incredible sauce.

Teriyaki Chicken Wings with Fresh Herbs

Ready for sticky, savory wings that disappear in minutes? These teriyaki chicken wings get a fresh herb lift that cuts through the sweetness. They’re perfect for game day or a quick weeknight treat.

Ingredients

– A couple of pounds of chicken wings
– A half cup of soy sauce
– A quarter cup of brown sugar
– A couple of tablespoons of honey
– A tablespoon of minced garlic
– A teaspoon of grated ginger
– A splash of rice vinegar
– A tablespoon of cornstarch
– A couple of tablespoons of chopped fresh cilantro
– A tablespoon of chopped fresh green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this helps them crisp up.
3. Arrange the wings in a single layer on the baking sheet, making sure they aren’t touching.
4. Bake the wings for 40 minutes, flipping them halfway through, until the skin is golden and crispy.
5. While the wings bake, combine the soy sauce, brown sugar, honey, minced garlic, grated ginger, and rice vinegar in a small saucepan.
6. Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves completely.
7. Whisk the cornstarch with a tablespoon of cold water in a separate bowl until smooth.
8. Slowly whisk the cornstarch slurry into the simmering sauce to prevent lumps.
9. Cook the sauce for 2–3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
10. Remove the baked wings from the oven and transfer them to a large bowl.
11. Pour the hot teriyaki sauce over the wings and toss until every wing is evenly coated.
12. Return the sauced wings to the baking sheet and bake for another 5 minutes to set the glaze.
13. Sprinkle the chopped fresh cilantro and green onions over the wings right before serving for maximum freshness. Lightly charred edges give way to tender meat, while the herbs brighten each sticky-sweet bite. Serve them over steamed rice to soak up the extra glaze, or pile them high with extra scallions for crunch.

Conclusion

Kick your next gathering up a notch with these 31 teriyaki chicken wing recipes! From sweet and sticky to savory and spicy, there’s a perfect flavor for every palate. We hope you find a new favorite—give one a try this weekend and let us know which recipe you loved most in the comments below. Don’t forget to share this roundup on Pinterest so your friends can discover these delicious wings too!