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A plate with a serving of honey teriyaki chicken wings.

Honey Teriyaki Chicken Wings Recipe

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Wings are a game day favorite! Whip up this flavorful and delicious honey teriyaki chicken wings recipe. They’re the perfect balance of sweet and tangy!
Course appetizers
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 521
Author Cheryl Najafi

Ingredients

wings

honey teriyaki sauce

Instructions

  • Place rack in center of the oven then preheat to 375 degrees. Coat a baking sheet with cooking spray then set aside. If you are making the full 5 lbs of wings, you may need 2 baking sheets. Don’t overcrowd the wings on the pan or they won’t become crispy! If you have a wire cooling rack, you can set that inside of your baking sheet and bake the wings on top of it so they stay crispy all around.
  • Add rinsed and dried chicken wings to a large bowl then season lightly with salt and pepper. Sprinkle baking powder over wings, tossing occasionally to lightly dust each wing. Toss until each wing is evenly coated then transfer to prepared baking sheet.
  • Space wings as far apart as possible then bake 45–55 minutes, turning once or twice during the process. Each time you turn the wings, spoon off any liquid that accumulates on the bottom of the pan. This will help the wings develop a crispier texture.
  • Meanwhile, add soy sauce, orange juice, lemon juice, garlic, ginger, honey, rice vinegar, brown sugar and red pepper flakes to a medium saucepan then place over medium heat. Let sauce to come to a full rolling boil then reduce the heat to medium-low and simmer sauce for 8–9 minutes, just to reduce and thicken it slightly and allow the garlic and ginger a chance to flavor the sauce.
  • While the sauce simmers, stir together the water and cornstarch then set aside until sauce is ready. Remove sauce from heat momentarily then whisk in the cornstarch mixture. Stir until completely combined then return pan to heat. Turn heat up to medium then bring mixture to a boil. Once the sauce comes to a boil, reduce heat to low and simmer for 1 minute. Remove sauce from the heat, cover the pan then set aside until the wings are finished baking.
  • Once wings are cooked through and crispy, transfer them to a large bowl then toss with the desired amount of sauce. You can also spoon the sauce over the wings directly on the pan if desired. Reserve extra sauce for dipping later. Transfer the coated wings back onto the baking sheet then return to the oven for 8–10 minutes—just until the glaze becomes dark and sticky!
  • Remove wings from oven then spoon a little sauce from the pan back onto the wings for extra flavor. Sprinkle with sesame seeds then let wings cool for a few minutes before digging in—these are sticky and hot! Enjoy!

Notes

If you want to turn up the heat, double up on the red pepper flakes when preparing the honey teriyaki sauce!

Nutrition

Calories: 521kcal | Carbohydrates: 22g | Protein: 42g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 125mg | Sodium: 1561mg | Potassium: 333mg | Fiber: 0.2g | Sugar: 18g