Teriyaki Chicken Wings

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Simply stated, these wings are a true taste sensation.

These wings are so good, they don’t even need a dipping sauce! Baked, instead of fried, and exploding with flavor. Perfect party fare! Perfect with Fried Mozzarella, Tex-Mex Queso, and Classic Spinach & Artichoke Dip!

A blue platter holding a batch of teriyaki chicken wings.

How To Make Teriyaki Chicken Wings


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The Ingredients You Will Need

For the Chicken and Marinade

Chicken wings – Flats and drumettes, sometimes called “party wings.” See the EXPERT TIP below.
Seasonings – Salt and pepper.
Garlic – Minced.
Ginger – Fresh, minced.
Soy sauce – Regular or low-sodium are both good.
Sesame oil – Found in the Asian section of most supermarkets, at Asian food markets, or online.

For the Sauce

Garlic – Minced.
Ginger – Fresh, minced.
Soy sauce – Regular or low-sodium.
Sesame oil – Regular or toasted. See the note above regarding where to find it.
Oil – Olive oil or extra-virgin olive oil.
Pineapple juice – You don’t need much, grab a small bottle or can, if available.
Mirin – Sweet Asian cooking wine, found in the Asian section of most supermarkets.
Brown sugar – Dark or light is fine.
Cornstarch – Plus water to make a slurry for thickening the sauce a bit.
Sesame seeds – For garnish.

EXPERT TIP: When looking for wings, you’re going to want to go with drumettes and wingettes (or flats), and you’ll want them separated. There is a third part of the wing, called the tip, which is pointy and has very little meat. Most well-stock supermarkets carry the drumettes and wingettes/flats packaged and labeled as such, sometimes they’re called “party wings.”

Two hands holding a baking rack on a baking sheet filled with uncooked teriyaki chicken wings.
Two hands with oven mitts holding a baking sheet of baked chicken wings.

Tips for Perfect Teriyaki Chicken Wings

Allow Time for the Marinade – You can only let the wings chill in the marinade for an hour and they’ll be delicious, but marinating overnight produces deeper flavor. Move the wings around every couple of hours, if possible.

Fresh is Best – For best results, go with freshly minced garlic and ginger. Bottled and/or jarred won’t provide the best results.

Serve Piping Hot – Those wings are addictively delicious at room temperature, they are best served piping hot fresh out of the oven, and tossed with the warm sauce. You’ll want to serve them immediately.

EXPERT TIP: A combination of corn starch and cool water, mixed together, is called a ‘slurry.’ This will slightly thicken the sauce, which is ideal. Use equal amounts of cornstarch and water, typically 1 tbsp each. After adding the slurry to the sauce, stir constantly until slightly thickened. If you prefer a thicker sauce, make another slurry, and add more. Be careful, it can thicken up quickly. If it gets too thick, thin with a little water.

A sauce pan pouring teriyaki sauce over baked chicken wings.

How To Serve

Be sure to leave plenty of the sauce to brush another layer on the wings once they are ready to serve.

The sesame seeds add a little texture and taste and give them a beautiful appearance.

These wings are truly so deep in flavor, no dipping sauce is needed, unless you double up on the teriyaki sauce. It’s so good, you’ll want to drink it!

A brush adding a layer of teriyaki sauce to baked teriyaki chicken wings.

Other Amazing Wing Recipes to Try

We love all kinds of wings, without a doubt. Here are some of our all-time favorites that we’re pretty certain you and your loved ones will love, too:

Classic Buffalo Wings with Homemade Blue Cheese Dressing
Grilled Buffalo Wings
Italian-Style Chicken Wings with Gorgonzola Dipping Sauce
Grilled Curry Chicken Wings
Garlic Parmesan Chicken Wings
Bourbon Maple Wings

All of these wings are amazing in their own way. But, in the meantime, aren’t these wings calling your name?

A close up view of a blue platter holding teriyaki chicken wings.

Teriyaki Chicken Wings FAQs

  • Where do I find Mirin? Mirin is a Japanese sweet cooking wine that can be found in the Asian section of most well-stocked supermarkets. It can certainly be ordered online, too. You could use sake in place of Japanese mirin, or combine 1 tbsp of sugar with sherry or chardonnay, before adding it to the sauce.
  • Can this recipe be used for other types of chicken? Absolutely! You can marinate chicken pieces (legs, thighs, breasts) and then roast or grill them, finishing them off with the sauce. You’ll need to adjust cooking times to make sure the chicken reaches 165°F.
  • Can these be made in advance? Most of it! Marinate the chicken in advance. Make the sauce up to a day in advance. Roast up to several hours in advance. And then do the final round of baking (with the sauce applied), just before serving. These are best served hot, right out of the oven.
  • Do these need a dipping sauce? You will most likely have some of the teriyaki sauce left over, so you can serve them with that. But honestly, these are so loaded with flavor, that they are dynamite by themselves!

A hand holding a baked chicken wing with sesame seeds on it.

Ready to make some of the most scrumptious chicken wings of all time? Go for it!

And when you do, be sure to take a picture, post it on Instagram, and tag @HowoToFeedaLoon and #HowToFeedaLoon!

An overhead view an oval blue platter filled with a pile of teriyaki chicken wings.

Teriyaki Chicken Wings

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 the best flavor. Then bake, apply the incredible sauce, and then bake again until cooked through and nice and crispy on the outside. Incredible. Be sure to leave extra sauce for a final basting just before serving.
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: asian, Asian / American
Keyword: baked chicken wings, chicken wings, party food recipes, teriyaki chicken
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Marinating: 1 hour
Total Time: 2 hours 25 minutes
Servings: 6 people
Calories: 386kcal


  • 2 lbs chicken wings drumettes and wingettes (flats) only
  • 1 tsp Kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp garlic minced, divided (1 tbsp for the marinade and 1 for the sauce)
  • 2 tbsp ginger fresh, minced, divided (1 tbsp for the marinade and 1 for the sauce)
  • 1 cup soy sauce divided, ½ cup for marinade and ½ cup for sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • ¼ cup pineapple juice
  • ½ cup mirin
  • ¼ cup brown sugar
  • 1 to 2 tbsp cornstarch
  • Sesame seeds for garnish


  • Season the wings with salt and pepper.
  • In a large bowl, stir together the garlic (1 tbsp), ginger (1 tbsp), soy sauce (½ cup) and sesame oil.
  • Add the seasoned wings and turn to fully coat.
  • Transfer to a wide dish, cover and refrigerate for at least 1 hour, or up to overnight.
  • Preheat oven to 350°F.
  • Remove the chicken wings from the marinade and place on a large rimmed baking sheet, preferably on a baking rack.
  • Bake for 50 minutes.
  • Meanwhile, heat the olive oil in a medium saucepan over medium-high heat.
  • Add the garlic (1 tbsp) and ginger (1 tbsp) and saute until soft, about 2 minutes.
  • Add the soy sauce (½ cup), pineapple juice, mirin and brown sugar. Bring to a boil then reduce heat to medium.
  • Make a slurry by adding the corn starch in a small bowl and add 1 tablespoon of cold water. Stir until combined.
  • Add the cornstarch slurry to the sauce and cook until reduces to the consistency of syrup. About 10 to 15 minutes. Cover and reserve until the wings are done baking. Add more slurry if thicker sauce is desired.
  • Remove the wings from the oven and increase the temperature to 425°F.
  • Pour half of the sauce into a large bowl and carefully add the wings to the bowl and gently stir to coat.
  • Place the wings onto the baking sheet, put them back into the oven, and bake for another 10 to 15 minutes. Wings should start to brown a little on the edges.
  • Remove from the oven and coat with the remaining sauce with a small brush.
  • Plate the wings and then sprinkle sesame seeds over the top.  Serve at once. 


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Look for drumette and wingette/flats chicken wings. They are usually packaged in the poultry section in the meat dept. of most well-stocked markets. Sometimes they are called 'party wings.'
Mirin can be found in the Asian section of most supermarkets. Japanese sake can be substituted. Or, add 1 to 2 tbsp of sugar to white wine and mix, and then add to the sauce with the other ingredients.
The wings are best if marinated for several hours, or overnight. The sauce can be made up to 1 day in advance. The marinated wings can be baked several hours before serving. Bake with the sauce just before serving. The wings are best served piping hot, fresh from the oven.
Snipped chives also make a nice garnish, in addition to the sesame seeds. 


Calories: 386kcal | Carbohydrates: 23g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 2791mg | Potassium: 298mg | Fiber: 1g | Sugar: 15g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in September 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023.


  • 5 stars
    Absolutely the best wings I have ever had. I did boil the extra marinade and brushed them at 30 minutes on both sides when I flipped them. I basted them again when I took them out at 60 minutes and let them set for 10 minutes. I also swapped the vegetable oil for 1/2 vegetable oil and 1/2 sesame oil. These are on my go to list. I even pulled out another package of wings so I can make them tomorrow.

  • 5 stars
    Hey guys! Just me again. Another big winner in my book for a Super Bowl appetizer. I marinated them for 24 hours. Then I baked them right in the marinade. I took them out of the marinade after cooked and put them on the baking sheet. Not sure that it made much of a difference especially when the yummy sauce was cooked down and slathered all over those wings before the final baking time. Thanks for a yummy wing recipe and making me look like a way better cook than I am. Still loving your membership site as well. Thank you for letting me join.

    • Hi Diane! Yay! We are so so glad you made the teriyaki wings! Those are probably our favorite wings and we are thrilled you loved them, too! Thanks for letting us know…you are a GREAT cook!!!! xoxo

    • Hi Johnny! Sorry for the delayed response! Oh YES!! This sauce would be amazing for meatballs! Season the meatballs with a little fresh ginger and garlic. Then sear and simmer in the sauce. They will be amazing!

    • Hi Charlotte! Yes, you can! That will make them extra crispy, which is great. That is if you plan to fry them, if you are baking them, I don’t think the potato starch would hold up well. Let us know if you make the wings and how they turn out! Best, Kris & Wesley

      • 5 stars
        I did dredge them in potatoe starch after they have been marinading for an hour or so. They were so good fried. Thank you for the awesome recipe.

  • Chris and Wesley. OMG, I don’t love many people but you two are headed to the top of my list. Last night I made your Bibimbap, tonight made the teriyaki chicken wings, all week we have been eating your chilaquiles. All recipes were devoured by my family. Scary, but I am stalking you for sure…in a non violent way 🙂 Luckily, I live in MT. I have one question, if you were wanting to add heat to the wings, what would you add?? Love your videos and love you both!!

  • Chris and Wesley. OMG, I don’t love many people but you two are headed to the top of my list. Last night I made your Bibimbap, tonight made the teriyaki chicken wings, all week we have been eating your chilaquiles. All recipes were devoured by my family. Scary, but i am stalking you for sure…in a non violent way 🙂 I have one question, if you were wanting to add heat to the wings, what would you add?? Love your videos and love you both!!

    • Patience! You make us so happy!! Thank you so much! If you want to spice up the teriyaki wings, we’d add some chili oil to the marinade and slather some on during the final baking. We LOVE that!! You can find chili oil in the Asian section of most supermarkets! Let us know how they turn out!! Much love to you, too!! xoxoxo Kris & Wesley

    • Oh wow! Brenda! Now you’re talking! Adding orange marmalade to the sauce sounds heavenly! Thanks for the great review and for letting us know!! Please stay in touch!! All the best, Kris & Wesley

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