Teriyaki Chicken Wings

These Teriyaki Chicken Wings are always the first to go when I serve them at parties or on game-day.  Take one bite, and you’ll understand why.


Teriyaki is a Japanese sauce that combines savory with sweetness.  And baking the wings keeps them nice and crispy, and healthier than the deep fried variety.   You just won’t believe how amazing these are.

145% Loon Approved!


Now watch us make these amazing Teriyaki Chicken Wings.  It’s so easy!!


Teriyaki Chicken Wings
Prep time
Cook time
Total time
These Teriyaki Chicken Wings are always a crowd favorite. Be sure to marinate the wings for at least 1 hour (or up to overnight) to ensure best flavor. Then bake, apply the incredible sauce, and then bake again until cooked through and nice and crispy on the outside. Incredible.
Recipe type: Appetizer
Cuisine: Asian
Serves: 4 - 6
  • 3 lbs chicken wings, drumettes and wingettes (flat) only
  • Kosher salt and freshly ground black pepper
  • 3 teaspoons garlic, minced - divided (1 teaspoon for marinade and 2 for sauce)
  • 4 teaspoons fresh ginger, grated or finely chopped - divided (2 teaspoons for marinade and 2 for sauce)
  • 1 cup soy sauce - divided (1/2 cup for marinade and ½ cup for sauce)
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • ¼ cup pineapple juice
  • ½ cup mirin*
  • ¼ cup brown sugar
  • 1½ teaspoons corn starch
  • Sesame seeds (for garnish)
  • Chives, snipped (for garnish)
  • *Available in the Asian section of most supermarkets, or at Asian markets
  1. Season the wings with salt and pepper.
  2. In a large bowl, stir together the garlic, ginger, soy sauce and sesame oil.
  3. Add the seasoned wings and turn to fully coat.
  4. Transfer to a wide dish, cover and refrigerate for at least 1 hour, or up to overnight.
  5. Pre-heat oven to 350 F.
  6. Remove the chicken wings from the marinade and place on a large rimmed baking sheet.
  7. Bake for 50 minutes.
  8. Meanwhile, heat the olive oil over medium-high heat.
  9. Add the garlic (2 teaspoons) and ginger (2 teaspoons) and saute until soft, about 2 minutes.
  10. Add the soy sauce (1/2 cup), pineapple juice, mirin and brown sugar. Bring to a boil then reduce heat to medium.
  11. Make a slurry by adding the corn starch in a small bowl and add 1 tablespoon of cold water. Stir.
  12. Add the corn starch slurry to the sauce and cook until reduces to the consistency of syrup. About 15 minutes. Cover and reserve until wings are done baking.
  13. Remove the wings from the oven and increase the temperature to 425 F.
  14. Pour half of the sauce into a large bowl and carefully add the wings to the bowl and gently stir to coat.
  15. Place the wings onto a clean baking sheet lined with a rack and put back into the oven and bake for another 15 minutes. Wings should start to brown a little on the edges.
  16. Remove from the oven and coat with the remaining sauce with a small brush.
  17. Plate the wings and then sprinkle sesame seeds and snipped chives over the top.
  18. Serve at once and enjoy!


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