Teriyaki Chicken Wings Recipe

These tasty Teriyaki Chicken Wings are sticky, salty-sweet and succulent. They’ll disappear as quickly as you put them on the table!

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

Prep Time: 4 hours

Cook Time: 40 minutes

Total Time: 4 hours, 50 minutes

Teriyaki Chicken Wings

These tasty Teriyaki Chicken Wings are sticky, salty-sweet and succulent. They'll disappear as quickly as you put them on the table!


  • 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.

Teriyaki Wings from Cakewalker


  1. Brooks, I just want to lick my screen. Those wings are perfect, better than I’ve seen at Buffalo’s (and I love theirs). I’ve not heard of that FB group, but then there are so many that I don’t know about, I’m not surprised. I definitely need to check it out though! Cheers.

  2. These look fabulous; I’m with Christiane! I made something similar; I like what I call sweet/heat much better than those hot wings. Now craving bad!

  3. Good stuff! Teriyaki has such flavor, and makes everything else taste better. I’d love these in February, but they really are perfect for the grill. Thanks.

    • Brooks Walker says

      You’re right, John. The wings will be just as grand on the grill. Teriyaki is always a winner in my book!

  4. Who knew I was in the mood for chicken wings? One look at your plump, glazed wings has given me a huge craving! I definitely want to make a batch of these babies. Thanks, Brooks.

  5. I just love LC What’s for Dinner! Great group! And you are The Best for testing and then sharing with everyone who loved your initial quick photo a few months ago. These babies are dressed up and Ready!

  6. Brooks,
    Your wings look so tempting, I could eat one, or two, or three for breakfast, if I had one. Sweet heat is what I like. Scott and I will have to try these soon.

    • Brooks Walker says

      I hope you’ll enjoy them, Becky. Thank you for the lovely comment, and say hello to Scott!

  7. Voting for sweet-heat too and I’ll be nabbing this fabulous recipe for chicken legs and thighs which I love! This looks gorgeous!!!

  8. Brooks, these look so good, I just had to Google + it!

  9. I am drooling all over my desk right now. These are beyond amazing. Love your teriyaki sauce with the addition of pineapple juice!

  10. Brooks, I’m not one who is particularly interested in chicken wings. I usually just pass the wings by. But this recipe has me *craving* a plate of these! They will be hitting my table very soon.

    • Brooks Walker says

      Fantastic, Jean. The wings are sensational, but if you prefer meatier poultry, You could use an equal weight of thighs and/or drums. Marinate overnight, and increase the roasting time to be sure they’re cooked through. Proceed with the sauce as the final step. Enjoy!

  11. What is it about wings that makes us want to eat the entire plateful? There’s no need to feel guilty about overindulgence either. Because bragging rights are the best part about eating wings. Not only is it cool to pig out on wings, it’s a badge of honor. Eating 4 or 5 wings may fill you up, but eating 20 or 30 moves you to the head of the table; often to rowdy cheers, chants, hoots and hollers! Gotta get me some wings. GREG

    • Brooks Walker says

      You pose a good question, Greg. I don’t know I’d vie for the head of the table honors, but I could put away wings somewhere in the mid range. Thanks for dropping by!

  12. YUM! My future hubby loves wings! I hardly ever make them, but maybe I should for him 🙂

  13. They look every bit of what chicken wings should look like! And from the sound of it, taste like too! I love the caramelization bits you show in the photo from the top down, it looks fantastic. The light, fresh colour of the sliced green onions also adds just the perfect punch to the dish. Very nicely done. We usually reserve wings for Superbowl but I may have to break down and prepare a dish like this sooner!

    • Brooks Walker says

      Eva, many thanks for the compliments! By all means, don’t delay in getting a batch going.

  14. Delicious recipe, Brooks Walker, I especially love the addition of the pineapple juice. Have a wonderful weekend and enjoy the Superbowl!

    • Brooks Walker says

      I will, Azlin! Thank you for the lovely comment. May you and yours have a great weekend too.

Speak Your Mind


This site uses Akismet to reduce spam. Learn how your comment data is processed.