Oven-Baked Teriyaki Chicken Wings with Homemade Glaze

Teriyaki Chicken Wings

These oven-baked teriyaki wings have browned skin beneath a glossy soy, ginger, and garlic glaze. The wings bake without sauce so the skin can color without the brown sugar darkening too much. While they cook, the glaze simmers on the stovetop until it will cling to the wings.

Toss the wings with warm glaze just before serving, then pile them on a plate with sesame seeds and sliced green onions. No marinade or breading is needed.

Ingredients for Teriyaki Chicken Wings

• 2 1/2 pounds chicken wings (about 1,150g), preferably including some whole wings with tips
• 1/2 teaspoon black pepper
• 1 teaspoon neutral oil, for greasing the rack
• 1/3 cup reduced-sodium soy sauce
• 1/3 cup water, plus 1 tablespoon for the cornstarch slurry
• 1/4 cup packed brown sugar (about 50g)
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons cornstarch
• 2 teaspoons sesame seeds
• 2 green onions, thinly sliced

Yield: 4–6 appetizer servings. Time: 15 minutes prep; about 45–50 minutes cooking; about 1 hour to 1 hour 5 minutes total.

How to Make Teriyaki Chicken Wings

1. Prepare the pan: Fully preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for cleanup. Set an oven-safe wire rack on top and lightly brush it with the oil. Do not oil the wings.
2. Arrange the wings: Pat the wings thoroughly dry and season with black pepper. Spread them in one layer on the rack, leaving space between pieces. Use a second pan and rack if needed; crowded wings brown less evenly.
3. Bake: Bake uncovered for about 40–50 minutes, turning the wings halfway through. Begin checking smaller flats and drumettes around 35–40 minutes and larger whole wings around 40 minutes. Remove pieces as they finish. The skin should be browned in patches, and an instant-read thermometer inserted into the thickest meat, without touching bone, should read at least 165°F (75°C).
4. Make the glaze while the wings bake: Combine the soy sauce, 1/3 cup water, brown sugar, rice vinegar, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat. Stir the cornstarch with the remaining 1 tablespoon water, then stir the slurry into the sauce. Simmer uncovered, stirring, until glossy and thick enough to lightly coat a spoon, about 8–10 minutes total.
5. Glaze and serve: Transfer the cooked wings to a large bowl. Toss with enough warm glaze to coat them while leaving some browned skin visible; add more only if needed. Pile the wings loosely on a serving plate, scatter with sesame seeds and green onions, and serve promptly.

How to Keep the Wings Browned

Dry skin and space on the rack help the wings brown; turning them gives both sides a chance to color. Add the sugary glaze only after baking so it does not darken too much in the oven. Once tossed, the moist glaze gradually softens the browned skin, so serve the wings soon afterward.

How Thick Should the Glaze Be?

The glaze should lightly coat a spoon but still flow easily enough to toss with the wings. Stir the cornstarch slurry just before adding it so the starch does not settle. If the sauce runs straight off the spoon, simmer it gently a little longer. If it becomes too thick, stir in a small splash of water.

Whole Wings Versus Split Wings

Including some whole wings gives the serving plate pointed tips alongside the flats and drumettes. If you have only split wings, use the same method but begin checking them sooner. Piece size matters more than a fixed bake time; check the thickest meat with a thermometer and remove smaller pieces as they finish.

Using Bottled Teriyaki Sauce

For a shortcut, replace the homemade glaze with warmed bottled teriyaki sauce; do not add the homemade sauce ingredients as well. Bottled sauces vary in sweetness and thickness, so check that yours will cling lightly before tossing it with the wings.

Storing Leftover Wings

Refrigerate leftovers in a covered container for up to 3 days. The glazed skin will soften during storage. Reheat the wings until hot throughout, without expecting the freshly browned texture to return.

For another sticky oven-baked option, try these BBQ chicken wings. For a sweet glaze with heat, see these hot honey chicken wings.

Nutrition

Approximate nutrition per serving, based on 6 appetizer servings: 330 calories, 22g protein, 20g fat, and 12g carbohydrates. Approximate values per 100g of edible finished wings and glaze, excluding bones: 275 calories, 18g protein, 17g fat, and 10g carbohydrates. Values vary with wing size, fat rendered during baking, and how much glaze stays on the wings.