Sticky Teriyaki Chicken Wings

This recipe for honey teriyaki chicken wings holds a special place in my heart, inspired by a popular teriyaki chicken dish I perfected during my time working at a bustling Chinese restaurant in California. While I’ve since learned that teriyaki is distinctly a Japanese culinary technique and flavor profile, that early experience sparked my passion for crafting the perfect sweet and savory glaze.

The true secret to elevating these wings beyond anything you’d find at most restaurants lies in preparing your own teriyaki sauce from scratch. This not only allows you complete control over the intricate balance of sweet, savory, and tangy notes, but also the perfect consistency that clings beautifully to each crispy wing. Forget those overly gloppy, one-note store-bought versions; once you experience the depth of flavor of homemade teriyaki, there’s no going back!

Why You’ll Fall in Love with This Honey Teriyaki Chicken Wing Recipe

Boasting a consistent five-star rating from countless happy eaters, I promise these baked teriyaki chicken wings will never disappoint! Here’s why they’re destined to become your new favorite:

• An Explosive Sweet and Savory Flavor Profile: These wings offer a symphony of tastes in every bite. The rich umami of soy sauce perfectly balances with the deep sweetness of honey and mirin, all brightened by a hint of ginger. You’ll find yourself licking your fingers to savor every last drop of this incredible flavor combination. It’s a truly addictive taste that satisfies all cravings.
• Achieve Restaurant-Quality Crispy Wings Without Frying: Say goodbye to greasy deep-fried wings! I’ve mastered a baking method, inspired by techniques from culinary experts like Cook’s Illustrated, that guarantees an unbelievably crispy skin and a wonderfully juicy interior every single time. By utilizing a simple kitchen staple – baking powder – we create a magical reaction that transforms the chicken skin into a golden, crackly delight without the need for excess oil or complicated frying equipment. Just like my popular Jamaican jerk chicken wings, these are baked to perfection.
• Effortlessly Quick and Easy for Weeknight Dinners or Game Day Feasts: Don’t let their gourmet taste fool you – these wings require only about five minutes of active preparation time. The oven handles the majority of the cooking, leaving you free to whip up the homemade sauce, which is surprisingly simple to prepare. This recipe is perfect for busy weeknights when you crave something special, or for effortlessly impressive appetizers when hosting friends for a game day snack board.

Serve these fantastic wings alongside an epic game day snack board, and you’re guaranteed to be the undisputed winner of the party, regardless of the game’s final score!

Essential Ingredients for Perfect Honey Teriyaki Wings

Crafting the best honey teriyaki chicken wings starts with understanding and selecting the right ingredients. Here’s a closer look at what you’ll need:

For the Crispy Chicken Wings:

• Chicken Wings: This recipe calls for two pounds of chicken wings. For the best results and easier eating, I recommend using wings that are already split into drumettes and flats at the joints. You can either purchase them pre-cut or easily cut them yourself at home. Discard the small wingtips, as they have very little meat and tend to burn. Fresh, high-quality chicken will yield the best flavor and texture.
• Baking Powder (Aluminum-Free): This is arguably the most crucial secret ingredient for achieving that coveted, ultra-crispy skin without deep frying. A small amount of baking powder mixed with salt raises the pH level on the chicken skin, causing the proteins to break down more effectively and creating a network of tiny air bubbles. This results in an incredibly light, crunchy texture, much like fried chicken. Make sure to use aluminum-free baking powder to avoid any metallic aftertaste.
• Salt: Essential for seasoning the chicken from within and working with the baking powder to enhance crispiness. Use a fine table salt for even distribution.

For the Irresistible Homemade Teriyaki Sauce:

• Water: The base of our sauce, helping to achieve the desired consistency when combined with other liquids and thickeners.
• Soy Sauce: I prefer using a regular Japanese soy sauce for its balanced umami and saltiness. For those with dietary restrictions, good quality tamari or coconut aminos can be excellent gluten-free or soy-free alternatives, though I recommend testing for sweetness/saltiness and adjusting accordingly as brands can vary.
• Mirin (Sweet Rice Wine): An indispensable ingredient in authentic Japanese teriyaki sauce. Mirin is a sweet cooking rice wine that adds a subtle tang, a touch of sweetness, and a beautiful glossy sheen to the sauce. Its mild flavor helps to beautifully balance the stronger sweet and salty notes. You can usually find it in the Asian or international foods aisle, or sometimes even the vinegar section, of most well-stocked grocery stores.
• Honey: This provides a natural, rich sweetness that is far superior to refined sugars. Opt for raw and unfiltered honey for the deepest, most complex flavor profile. You can always start with a slightly smaller amount and add more to taste, ensuring your sauce is perfectly tailored to your preference.
• Fresh Ginger: Freshly grated ginger adds a vibrant, zesty, and slightly pungent flavor that is characteristic of good teriyaki. It provides a wonderful aromatic complexity. While fresh ginger is always best, a good quality ginger paste can be a convenient substitute in a pinch.
• Cornstarch: This acts as a reliable thickening agent, allowing us to create a smooth, glossy sauce that generously coats each chicken wing without becoming overly thick or “gloppy” like some inferior store-bought options. It ensures the sauce sticks beautifully for maximum flavor adhesion.

Step-by-Step Guide: Crafting Your Honey Teriyaki Chicken Wings

Follow these simple steps to create perfectly crispy, flavor-packed honey teriyaki chicken wings:

1. Prepare and Bake the Chicken Wings to Crispy Perfection

• Preheat Your Oven: Start by preheating your oven to 450°F (230°C). Line a large baking sheet with aluminum foil for easier cleanup, then place a wire rack on top. This setup allows air to circulate around the wings, promoting even cooking and maximum crispiness.
• Thoroughly Pat Dry the Wings: Using clean paper towels, meticulously pat the chicken wings dry. This is a critical step! Removing excess moisture is essential for the baking powder to work its magic and for the skin to become truly crispy.

• Season and Coat Evenly: In a large bowl, toss the dried chicken wings with the baking powder and salt. Ensure every piece is thoroughly and evenly coated. The baking powder creates tiny bubbles that enhance the crispiness of the skin.
• Arrange on the Rack: Carefully arrange the seasoned wings on the prepared wire rack in a single layer, ensuring there’s space between each piece. This prevents steaming and allows for optimal air circulation, leading to an even crisp. Shake off any noticeable excess baking powder before placing.
• Bake Until Golden and Crispy: Transfer the baking sheet to the preheated oven. Bake for approximately 30 minutes, or until the wings are beautifully golden brown and crispy. Remember to turn the wings over halfway through the cooking time to ensure all sides crisp up evenly.
• Broil for Extra Crunch: For an unbeatable crispy exterior, briefly broil the wings for an additional 3-5 minutes at the end of the baking cycle. Keep a close eye on them to prevent burning, as broiler temperatures can vary. Once desired crispiness is achieved, remove them from the oven.

Pro Tip: Always Use a Meat Thermometer

To ensure your chicken wings are perfectly cooked and safe to eat, I highly recommend using an instant-read thermometer like a Thermapen. Insert the thermometer into the thickest part of the wing, avoiding the bone, to confirm they reach an internal temperature of 165°F (74°C).

2. Prepare the Luscious Homemade Teriyaki Sauce

I find it most efficient to prepare the teriyaki sauce while the wings are baking, ensuring everything is warm and ready to go simultaneously. Alternatively, you can easily make this sauce several days in advance and store it in the refrigerator until needed.

• Combine Ingredients: In a small saucepan, whisk together all the teriyaki sauce ingredients – water, soy sauce, mirin, honey, and grated ginger – except for the cornstarch.
• Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a gentle boil, whisking occasionally to ensure everything is well combined and the honey fully dissolves.
• Create a Cornstarch Slurry: In a separate small bowl, combine the cornstarch with 2 tablespoons of cold water. Stir vigorously until you have a smooth, lump-free mixture. This is your cornstarch slurry, and it’s essential for thickening the sauce.
• Thicken the Sauce: Once the sauce mixture is boiling, slowly pour the cornstarch slurry into the saucepan while continuously whisking. Continue to cook for another 3-5 minutes, stirring frequently, until the sauce thickens to your desired consistency. It should be glossy and coat the back of a spoon.

3. Toss, Garnish, and Serve Your Flavorful Wings

• Toss the Wings: Once the wings are baked and slightly cooled (to prevent immediate sogginess), transfer them to a large mixing bowl. Pour about half of the prepared teriyaki sauce over the wings and toss gently but thoroughly to ensure every wing is evenly coated in the sticky, flavorful glaze.
• Serve and Enjoy: Arrange your honey teriyaki chicken wings on a serving platter. For an extra touch of freshness and visual appeal, garnish with a sprinkle of white sesame seeds and thinly sliced green scallions. Serve them warm, with the remaining teriyaki sauce on the side for dipping or for those who love extra saucy bites!

Don’t Waste a Drop: Save Extra Teriyaki Sauce!

You’ll likely have some of that delicious homemade teriyaki sauce leftover, which is fantastic! Reserve any unused sauce in an airtight container in the refrigerator. It makes a superb condiment for other dishes like teriyaki salmon meatballs, stir-fries, or even as a glaze for grilled vegetables.

Expert Tips for the Best Honey Teriyaki Chicken Wings

Achieve consistently perfect results with these essential tips:

• Pat the Wings Absolutely Dry: This cannot be emphasized enough! Moisture is the enemy of crispiness. Before applying the baking powder and salt, use several paper towels to ensure the chicken wings are as dry as possible. This allows the baking powder to adhere properly and initiate the chemical reaction that creates that desirable crunchy skin.
• Avoid Overcrowding the Baking Sheet: For even cooking and optimal crispiness, arrange the chicken wings in a single layer on the wire rack, leaving ample space between each piece. Overcrowding will cause the wings to steam rather than bake, resulting in a soggy rather than crisp exterior. If necessary, use two baking sheets.
• Flip the Wings Halfway Through: To ensure that every side of your chicken wings becomes equally golden and crispy, remember to turn them over about halfway through the baking process. This promotes even heat distribution and allows for a uniformly crunchy texture.
• Customize Your Teriyaki Sauce to Taste: The beauty of homemade sauce is its adaptability. Feel free to adjust the ratios of sweet and savory elements to match your personal preference. For a sweeter sauce, stir in an extra drizzle of honey. If you prefer a bolder, more umami-rich flavor, add a splash more soy sauce. You can also control the thickness: cook it a little longer for a thicker glaze, or add a tiny bit more cornstarch slurry if it needs more body.
• Allow the Wings to Rest Before Tossing: Resist the urge to toss the hot wings in the sauce immediately after they come out of the oven. Letting them rest for a few minutes (around 5-10 minutes) allows the internal juices to redistribute, keeping the meat tender and preventing the crispy skin from becoming instantly soggy when introduced to the warm sauce. This also ensures the sauce adheres beautifully.
• Garnish for Flavor and Presentation: A sprinkle of toasted sesame seeds and thinly sliced green scallions not only adds a burst of fresh flavor but also enhances the visual appeal of your finished wings, making them even more enticing.

Smart Make-Ahead and Preparation Tips

Streamline your meal prep by preparing the honey teriyaki chicken wing sauce in advance. It can be made up to a week ahead of time and stored in an airtight container in the refrigerator. When you’re ready to use it, simply warm the sauce gently in a saucepan over medium heat, or in 20-second intervals in the microwave, stirring well each time, until it reaches your desired temperature and consistency.

Storing and Reheating Your Leftover Wings

Don’t let any delicious leftovers go to waste! Here’s how to properly store and reheat your honey teriyaki chicken wings:

• Refrigeration: Store any leftover honey teriyaki chicken wings in an airtight container in the refrigerator for up to 4 days.
• Freezing: These wings freeze wonderfully! To freeze, arrange the cooked and cooled wings in a single layer on a baking sheet and place them in the freezer for a few hours, or until they are completely solid. Once frozen, transfer them to a heavy-duty, sealable freezer bag or an airtight container. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the wings in the refrigerator overnight.
• Reheating: For the best results and to maintain crispiness, reheat your wings in an oven or an air fryer at 400°F (200°C) until they are thoroughly warmed through and crispy again. Avoid using the microwave, as it will likely make the wings soggy and diminish their delightful texture.

Frequently Asked Questions About Honey Teriyaki Chicken Wings

Explore More Delicious Chicken Recipes

If you loved these honey teriyaki wings, be sure to try some of my other fantastic chicken creations:

• Sweet & Spicy Chicken Skewers
• Bacon Chicken Meatballs
• Sesame Miso Chicken
• Chicken Avocado Egg Rolls

Honey Teriyaki Chicken Wings

Tossed in a sweet, savory, and sticky homemade honey teriyaki sauce, these irresistibly crispy baked chicken wings are the ultimate finger-licking game-day food or a delightful weeknight treat!

Author: Shinee Davaakhuu

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Yields: 4 servings

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