Wings are an all time favourite party appetiser and everyone will love these Baked Teriyaki Chicken Wings. Using an easy homemade teriyaki sauce and then baked in the oven until perfectly tender. Goes great with a crisp vegetable platter and extra Teriyaki dipping sauce.
What’s your favourite dinner? Well, a top 10 dinner at our place is our “Brown Dinner”. A pretty funny name for a fantastic dinner that looks, well, brown. It’s Fried Rice, Baked Teriyaki Chicken Thighs and Sesame Crusted Turkey. But I usually serve some broccoli for a pop of colour…lol. I’ve been making that dinner for years, and it’s enjoyed as much now as it was more than a decade ago. In any case, I thought the teriyaki sauce would be great on wings, so here we have this new recipe today. Keep reading to see if you like to give the wings a try!
What Are These Wings Like
- Difficulty – This is a pretty easy recipe to make. It uses a homemade teriyaki sauce which takes between 5 – 10 minutes to make. Then it’s just baked in the oven.
- Taste – If you love the flavour of soy sauce with a hint of sweetness, this is a recipe for you. Tender wings in a sticky teriyaki sauce.
- Serving – I used 2lbs of wings for this recipe. That will serve about 4 – 6 people as a main course. But if you are serving these at a party as an Appetizer, you will probably get about 10 servings.
Ingredients
- Chicken – Chicken wings.
- Sesame oil – I used sesame oil to sear the chicken to add extra flavour.
- Soy sauce – Any soy sauce will work for making the homemade teriyaki sauce.
- Brown sugar – I used packed brown sugar.
- Honey – I used liquid honey.
- Garlic – Fresh minced garlic.
- Corn flour – This is used to thicken the sauce.
- Water – Used for making the sauce.
- Sesame seeds – I garnished the chicken with sesame seeds after baking.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat – Preheat oven to 375ºF/190ºC. Have ready a large baking tray.
- Make cornflour mixture – In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
- Make teriyaki sauce – In a small saucepan set over medium heat, add the soy sauce and garlic. Give a quick stir until the garlic becomes fragrant and golden, about one minute. Add the soy sauce, brown sugar, honey, salt and pepper. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Remove from heat and leave to cool.
- Bake chicken wings – Place all the chicken wings on the baking tray. Pour over about a half of the teriyaki sauce and make sure the chicken is all coated. Bake for about 20 minutes and remove from oven and pour over remaining sauce. Return to oven for a further 20 – 25 minutes until chicken is fully cooked.
- Serve – Remove from oven and serve hot with extra teriyaki sauce or your favourite dipping sauces.
Recipe Tips
- Pat the wings dry – Don’t skip this step as it helps the sauce stick to the wings.
- Thaw chicken wings correctly – If using frozen wings from the freezer, make sure you have allow them to defrost properly before baking.
- Bake in a hot oven – I baked these at 400 degrees f. This will ensure they bake properly and get crispy and nice and golden.
Substitutions
- Chicken wings – You can also opt to use chicken thighs, chicken breast or even chicken tenders. Keep in mind, chicken breast and chicken tenders will cook much quicker.
- Sesame oil – I used sesame oil to brown the chicken. You can just as easily use olive oil, vegetable oil or even butter.
- Teriyaki sauce– This recipe uses a homemade teriyaki sauce, but you can easily use store bought teriyaki sauce.
Serving
I like to serve these wings with extra teriyaki dipping sauce on the side. But here’s a few more options that you might like to try out.
Frequently Asked Questions
Yes, you can cook these on the barbecue, in a crock pot, a deep fryer or even an air fryer. If cooking in a crock pot, brown them in a skillet first to give them a golden colour.
Traditional Teriyaki sauce is a Japanese sauce that contains soy sauce, sugar, mirin and sake. However, it has been westernized to incorporate honey, garlic and ginger. Cornflour is often added to thicken the sauce.
Oven Barbecue Chicken Wings
Old Bay Seasoning Chicken Wings
Cajun Dry Rub Chicken Wings
Baked Teriyaki Chicken Wings
Ingredients
- 2 lbs chicken wings
- 2 tablespoons corn flour
- 1 cup water divided
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sesame seeds optional *
Instructions
- Preheat oven to 375ºF/190ºC. Have ready a large baking tray.
- In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
- In a small saucepan set over medium heat, add the soy sauce and garlic. Give a quick stir until the garlic becomes fragrant and golden, about one minute. Add the soy sauce, brown sugar, honey, salt and pepper. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Remove from heat and leave to cool.
- Place all the chicken wings on the baking tray. Pour over about a half of the teriyaki sauce and make sure the chicken is all coated. Bake for about 20 minutes and remove from oven and pour over remaining sauce. Return to oven for a further 20 – 25 minutes until chicken is fully cooked.
- Remove from oven and serve hot with extra teriyaki sauce or your favourite dipping sauces.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
