Best 14 Teriyaki Chicken Wings Recipes

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Gather your ingredients and prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! In this article, we will guide you through the steps to create a mouthwatering dish of teriyaki chicken wings that will be the star of any meal or gathering. Whether you're a seasoned cook or just starting out in the kitchen, we'll provide all the tips and tricks you need to achieve perfectly cooked, flavorful chicken wings coated in a delectable teriyaki sauce that is sure to impress. From choosing the right chicken wings to marinating and grilling them, we'll cover every aspect of the process so you can create a dish that's both delicious and visually appealing. So, gather your ingredients, preheat your oven or grill, and let's begin our journey into the world of teriyaki chicken wings!

Let's cook with our recipes!

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night. Delicious!

Provided by Amy Powell

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h10m

Yield 12

Number Of Ingredients 8

1 cup water
1 cup soy sauce
1 cup white sugar
¼ cup pineapple juice
¼ cup vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
3 pounds chicken wings or drumettes

Steps:

  • Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
  • Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 0.2 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 1226.7 mg, Sugar 17.5 g

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

Provided by Tyler Florence

Categories     appetizer

Time 40m

Yield 12 cocktail servings

Number Of Ingredients 14

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
  • Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

When my sister-in-law served these at a family party years ago, we all kept reaching for "just one more". I often prepare them for our toddler son...it's the only way I can get him to eat chicken!

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 8

3 pound whole chicken wings
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Oil for deep-fat frying
3/4 cup soy sauce
3/4 cup sugar

Steps:

  • Cut chicken wings into three sections; discard wing tip section. In a large bowl or plastic bag, combine flour, garlic powder, salt and pepper. Add wings; toss to coat. , In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. , In a saucepan combine soy sauce and sugar; cook and stir until sugar is dissolved, about 5 minutes. Dip fried wings briefly in sauce; serve immediately.

Nutrition Facts : Calories 111 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 458mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein.

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.

Provided by dawnie2u

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs chicken wings, tips removed and split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
3 garlic cloves, minced

Steps:

  • Place chicken wings in a large shallow baking pan.
  • Bring the remaining ingredients to a boil in a saucepan.
  • Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours.
  • Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.

INSTANT POT® TERIYAKI CHICKEN WINGS



Instant Pot® Teriyaki Chicken Wings image

These sweet and sticky teriyaki chicken wings are easy to make in your Instant Pot®. Perfect as a party appetizer or game day recipe!

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Chicken Wing Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 pounds chicken wing pieces
salt and ground black pepper to taste
1 tablespoon sesame oil
2 cloves garlic, minced
½ cup water
3 tablespoons soy sauce
3 tablespoons packed brown sugar
1 tablespoon honey
¼ teaspoon ground ginger
1 ½ tablespoons cornstarch
2 tablespoons water

Steps:

  • Season chicken wings with salt and pepper.
  • Heat sesame oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken wings and garlic; saute until wings are browned, about 2 minutes per side. Hit Cancel and use tongs to transfer wings to a plate.
  • Whisk 1/2 cup water, soy sauce, brown sugar, honey, and ginger together in a small bowl until smooth. Pour sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom. Return wings to the pot; stir until coated in sauce.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 6 to 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes; quick-release remaining pressure. Unlock and remove the lid.
  • Use tongs to transfer wings to a plate.
  • Whisk cornstarch with 2 tablespoons water in a small bowl to make a slurry. Whisk slurry into the sauce. Turn on Saute function and simmer until sauce thickens, about 2 minutes. Hit Cancel. Return wings to the sauce and toss to coat.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 18.5 g, Cholesterol 47.7 mg, Fat 14.5 g, Fiber 0.2 g, Protein 16.1 g, SaturatedFat 3.6 g, Sodium 727.7 mg, Sugar 14.4 g

CROCK POT TERIYAKI CHICKEN WINGS



Crock Pot Teriyaki Chicken Wings image

Make and share this Crock Pot Teriyaki Chicken Wings recipe from Food.com.

Provided by Candace Michelle

Categories     Chicken

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs chicken wings
1/4 cup soy sauce
1/4 cup sherry wine or 1/4 cup chicken broth
1/4 cup honey
1 tablespoon hoisin sauce
1 tablespoon orange juice
2 garlic cloves, minced
1 red chile, minced

Steps:

  • Place wings in a crock pot.
  • Combine remaining ingredients in a mixing bowl and pour over wings.
  • Cover and cook on low 3 hours, or high 1 1/2 hours.

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO



Teriyaki Chicken Wings With Sesame And Cilantro image

Provided by Tyler Florence

Categories     appetizer

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
2 fresh red chiles, halved
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry
Sea salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted, for garnish
1/2 bunch fresh cilantro, chopped, for garnish

Steps:

  • Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
  • Preheat the oven to 400 degrees F.
  • Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

TERIYAKI CHICKEN WINGS WITH HOT MANGO DIPPING SAUCE



Teriyaki Chicken Wings with Hot Mango Dipping Sauce image

Chicken wings basted with an orange-soy-ginger sauce are served with a mango-orange dipping sauce.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h45m

Yield 8

Number Of Ingredients 17

½ cup reduced sodium soy sauce
½ cup reduced sodium chicken broth
¼ cup mirin
⅓ cup Stevia In The Raw® Bakers Bag
2 tablespoons frozen (thawed) orange juice concentrate
2 garlic cloves, sliced lengthwise
¾ inch piece fresh ginger, in 3 slices
16 chicken wings
1 cup diced fresh mango
2 tablespoons brown mustard
2 tablespoons orange marmalade fruit spread
2 (1 gram) packets Stevia In The Raw®
1 tablespoon fresh lime juice
⅛ teaspoon cayenne pepper
½ teaspoon salt
⅛ teaspoon freshly ground pepper
2 tablespoons chopped scallions

Steps:

  • In small saucepan, combine all the sauce ingredients. Boil sauce over medium-high heat for 10 minutes. Cool sauce to room temperature. If desired, remove garlic and ginger, transfer sauce to tightly covered container, and refrigerate for up to 24 hours.
  • Preheat oven to 425 degrees F. Line baking pan, 15" x 11" or larger, with foil. Coat 2(10" x 10") wire racks with cooking spray and set in the pan, overlapping them.
  • Cut off first joint of chicken wings and discard. Arrange wings in prepared baking pan in one layer, smooth side up. Bake wings for 10 minutes.
  • Brush wings on both sides with sauce and bake, smooth side up, for 5 minutes. Brush with sauce again and bake, underside up, for 5 minutes. Brush wings a third time and bake, smooth side up, for 5 minutes. Brush wings again, and bake, underside up, for 10 minutes. Reduce oven to 400 degrees F. Brush tops of wings with sauce and bake, topside up, for 10 minutes.
  • Arrange wings on serving plate. Discard any remaining sauce.
  • In mini-food processor, whirl all sauce ingredients except scallions together until smooth. Transfer sauce to bowl and garnish with scallions.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 14.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2.6 g, Sodium 773.9 mg, Sugar 11.8 g

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Number Of Ingredients 5

3 pounds of chicken wings
1/2 cup soy sauce
1/2 cup mirin
1 tablespoon minced garlic
1 tablespoon minced ginger

Steps:

  • Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
  • While the wings cook, combine soy sauce and mirin (or 1/4 cup honey mixed with 1/4 cup water) in a small saucepan over medium heat. When it boils, turn off the heat and stir in garlic and ginger. Let cool.
  • When the wings are cooked, put them in a large bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 815 milligrams, Sugar 0 grams, TransFat 0 grams

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 7

4 chicken wings (about 10 ounces), separated at joint
Coarse salt and freshly ground pepper
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1/4 cup long-grain white rice
1 cup small broccoli florets

Steps:

  • Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil-lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
  • In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
  • Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
  • Meanwhile, in a small saucepan with a tight-fitting lid, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.
  • Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.

GARLIC-TERIYAKI CHICKEN WINGS



Garlic-Teriyaki Chicken Wings image

I whipped these little guys up since we were craving chicken wings from our favorite local restaurant. We didn't want to drive the 10 miles there - so I came up with this recipe with ingredients we had on hand. My fiance swears they are better than any we've had; and I have to agree!!!

Provided by hollyberry117

Categories     Chicken

Time 20m

Yield 8-10 wings, 4 serving(s)

Number Of Ingredients 11

3 lbs chicken wings, separated
2 teaspoons coarse salt
1/2 cup butter
3 tablespoons light corn syrup
1 cup soy sauce
1 cup brown sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 garlic cloves, minced
1/2 tablespoon fresh ginger, pressed and minced (optional)
vegetable oil (for frying) or canola oil (for frying)

Steps:

  • Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt. Cool and set aside in large bowl.
  • Heat oil on high heat until it hisses when splashed with a drop of water.
  • Coat chicken pieces with salt.
  • Carefully lower chicken wings into hot oil. Fry until chicken is caramel in color and crispy; about 10 minutes.
  • Remove chicken from oil and drain on paper towels.
  • Toss chicken in butter mixture until well coated. Remove and serve with blue cheese or ranch.

TERIYAKI CHICKEN WINGS (OAMC)



Teriyaki Chicken Wings (Oamc) image

This was one of my first OAMC recipe. I love this recipe. The ease of preparation and taste are real winners.

Provided by stephanief

Categories     Chicken

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup soy sauce
3/4 cup brown sugar
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon ginger
1 (5 lb) bag chicken wings, frozen

Steps:

  • Divide chicken wings between 2-3 one gallon ziploc freezer bags.
  • In a 4 cup measuring cup assemble remaining ingredients and stir.
  • Divide teriyaki sauce between the 2 or 3 bags of chicken wings, and freeze.
  • To prepare chicken wings, thaw overnight in the refrigerator.
  • Place wings in a large baking pan along with teriyaki sauce.
  • Heat oven to 400°F and bake for 30 minutes turning once.

Nutrition Facts : Calories 488.2, Fat 30.2, SaturatedFat 8.5, Cholesterol 145.7, Sodium 1482.8, Carbohydrate 15.1, Fiber 0.2, Sugar 13.8, Protein 37.3

JAPANESE CHICKEN WINGS ( TERIYAKI )



Japanese Chicken Wings ( Teriyaki ) image

These are a teriyaki based wing. They're so good; they have been a family favorite for years. These wings are a party favorite. I sometimes make them when I order pizza instead of ordering wings. I recommend you double the sauce so you have extra to serve over rice or just dip in. Enjoy these fabulous wings.

Provided by Kimberley Quinlan

Categories     Chicken

Time 1h45m

Yield 4-5 serving(s)

Number Of Ingredients 12

3 -4 lbs chicken wings
1 egg, beaten
1 cup flour
1 cup butter
chicken wing sauce
3 tablespoons soy sauce
1 cup sugar
1 teaspoon Accent seasoning (optional)
3 tablespoons water
1/2 cup vinegar
1/2 teaspoon salt
chicken wing sauce, could be doubled

Steps:

  • Cut wings in half.
  • Dip in slightly in beaten egg.
  • Dip in flour.
  • Fry in butter until golden crispy.
  • Brown on all sides, use butter as needed.
  • Put in roasting pan or casserole dish and pour sauce over top.
  • Bake uncovered 350°F for 1 hour, basting frequently with sauce.

TERIYAKI CHICKEN WINGS



TERIYAKI CHICKEN WINGS image

Categories     Chicken     Appetizer     Bake     Quick & Easy

Yield 12 servings

Number Of Ingredients 16

Wings:
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Steps:

  • Preheat the oven to 400 degrees F. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Tips:

  • Choose the right chicken wings: Look for plump, meaty wings with smooth, unblemished skin.
  • Marinate the chicken wings: Marinating the wings in a flavorful sauce or marinade helps to tenderize them and infuse them with flavor.
  • Cook the chicken wings thoroughly: Chicken wings should be cooked to an internal temperature of 165°F (74°C) to ensure that they are safe to eat.
  • Use a high-quality teriyaki sauce: The teriyaki sauce is the key to the flavor of these wings, so be sure to use a high-quality sauce that you enjoy.
  • Serve the chicken wings hot: Teriyaki chicken wings are best served hot and fresh out of the oven or fryer.

Conclusion:

Teriyaki chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties, game day gatherings, or a quick and easy weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that everyone will enjoy. Experiment with different marinades and sauces to find your favorite combination, and enjoy!

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