Teriyaki Chicken Wings

Teriyaki Chicken Wing by Cakewalker


I participate in a Facebook group where we share photos of what’s for dinner, typically a quick snap from the smartphone, and nothing highly stylized. Founded by Leite’s Culinaria, the group is a platform for home cooks to show their wares and to talk about the dish―maybe share the history or regional influence of the meal. A good number of participants are food writers and culinary professionals, but many more are food enthusiasts, everyday moms and dads, who after a long day at work, revel in making a tasty meal for dinner. I enjoy reading the entries from members; there’s plenty of swoon-worthy fare to gander at, I invariably learn something about an ingredient or technique, and there’s no shortage of dinner ideas for when I draw a blank staring into the pantry.


Teriyaki Sauce and Marinade by Cakewalker


This past winter, I posted a pic of some teriyaki chicken wings I had prepared for dinner. I had a serious hankering for BBQ, but February temps weren’t very conducive to outdoor cooking, so I threw the dish together, working on the fly from ingredients on hand, and roasted the poultry in the kitchen oven.

The photo depicted a portion of wings plated with a side of sautéed zucchini. All I had to do was snap, and dig in. The meal was as tasty as I hoped it would be, satisfying my craving for grilled grub.


Teriyaki Chicken Wing preparation by Cakewalker


Surprising, though, was the response from Facebook readers. There was a terrific exchange about preparation technique for the vegetable, and a few requests for the teriyaki recipe. As the dish was prepared on the fly, I was ill-prepared to share the recipe at that point in time. I promised I would revisit the chicken wings to jot down ingredients, measurements, and cook times.

Fast-forward to present day. Summer has prevailed for a while, and the Sacramento Valley sun is pushing mercury into triple digits. That winter longing for BBQ is satisfied regularly now, and the grill is the appliance of choice. Or is it? While the oven was used to cook the chicken wings tested for and photographed in this recipe, I see no reason why the wings couldn’t be cooked on the grill, then tossed in the finished sauce.


Teriyaki Chicken Wings - Cakewalker


But for this man of convenience, the comfort of indoor air conditioning, and putting the oven to work meant getting dinner on the table was no sweat.


Teriyaki Chicken Wings by Cakewalker

Teriyaki Chicken Wings


  • ¾ cup low sodium soy sauce
  • ¼ cup pineapple juice
  • 1 tablespoon vegetable oil
  • ¼ cup packed brown sugar
  • 2 cloves grated garlic (micro planed or finely minced with knife)
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon onion powder
  • 1 stalk sliced green onion (green and white parts)
  • 2 ½ pounds raw chicken wings and drums
  • Glaze:
  • 1/3rd cup reserved virgin marinade
  • 1 tablespoon packed brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 pat butter (1 ½ teaspoon)
  • Optional garnish:
  • 1-2 tablespoons sliced fresh green onion
  • 1 teaspoon lightly toasted sesame seeds


  • In a medium mixing bowl, make the teriyaki marinade by whisking the first 9 ingredients together until the sugar is dissolved, and the ingredients are well blended. **IMPORTANT** Reserve 1/3 cup of this marinade now (do not allow this measure to come in contact with raw chicken), store refrigerated in a sealed container. Set the remainder of marinade aside.
  • Place the chicken in a large sealable plastic bag; pour the remaining marinade over the chicken. Press as much air out of the bag as possible; seal the bag. Gently work the marinade in the bag around the chicken pieces. Lay the bag flat in a rectangular pan, and refrigerate. Marinate for a minimum of 4 hours or overnight.
  • Preheat oven to 375° F. Place a metal (cooling) rack on a rimmed sheet pan lined with foil. Lightly spritz the rack with non-stick spray. Place the marinated chicken pieces onto the rack; discard the used marinade. Bake for 20 minutes on a middle oven rack. Turn each piece over once; bake for 20 additional minutes. Without moving the rack position for the pan, change the oven to broil mode. Broil on high keeping close watch for approximately 5 minutes, until the skin crisps and caramelizes. Remove chicken from oven.
  • While the chicken roasts, make the glaze. In a small, heavy saucepan, begin to heat the reserved marinade on medium low. Whisk in the brown sugar. In a small bowl, whisk the cornstarch and water together to make slurry; whisk the cornstarch mixture into the sauce. Increase heat to medium, stirring occasionally, until the glaze thickens. Reduce heat to low and whisk in the pat of butter.
  • Add the cooked wings and drums to a large mixing bowl; pour the hot glaze over the wings. Gently toss the wings, coating them with glaze. Transfer to a platter, garnish with sliced green onion and sesame seed if desired; serve immediately.
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