Teriyaki Chicken Wings

These juicy Teriyaki Chicken Wings, are marinated in delicious, savory sauce and then baked to crispy perfection.

So if you have been cooking with me for a while, you KNOW wings are my everything. But, if you are new here, Hi! I absolutely love chicken wings! I think you might too, which is what brought you to Food Faith Fitness today. Cool. So we already have something in common. Let’s get chatting about these perfect teriyaki chicken wings

I touched on the history of traditional Buffalo wings a few weeks ago, which you can read here, so I’ll skip the recap. However, how did wings and teriyaki meet? I honestly don’t know, but I am here for it!

I love the umami, savory flavor of the soy sauce, the hint of spice from the garlic and ginger, and the sweet finish. It is such a simple recipe to throw together, you will be making these all the time! Also, I love that they are baked. It’s like set it and forget it. Go about cleaning, preparing other game day snacks or browse more recipes while they are in the oven!

Are Teriyaki Chicken Wings Healthy?

When we make something delicious at home, we can control the portion size and know exactly what is going into the recipe. These teriyaki chicken wings are restaurant quality, but with lower sodium and additives than you would likely find at a sports bar. In general, chicken is packed with protein, and contains most of the B vitamins and vitamins A, E, and K. Let’s not forget to mention the benefits of ginger and garlic in this recipe. Also, these little wings are baked, not fried, which is another healthy bonus.

Baked or Fried?

When we are out and about enjoying wings, they are cooked in a deep fryer. However, these teriyaki chicken wings are baked, but still perfect! Is there a big difference? Yes! Baking wings, instead of frying them, uses less oil and leaves them juicy and crispy.

INGREDIENTS

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

INSTRUCTIONS

Marinate

Prepare and marinate wings.

Bake

Bake wings until cooked through.

Broil

Crisp wings under the broiler.

Devour!

FAQs & Tips

How to Make Ahead and Store

To make teriyaki chicken wings ahead, cook them and store them in the fridge for 4 to 5 days, reheating in the oven at 350 degrees for about 10 minutes. You can also freeze your wings for up to 3 months. If freezing, I recommend keeping the sauce separate to ensure crispiness.

Can I make these Teriyaki Chicken Wings whole30 compliant?

Yes! With a few substitutions, you can make these wings Whole30-friendly. Swap out the soy sauce for coconut aminos and for the brown sugar, you can use agave or pineapple juice.

Why are my wings not coming out crispy?

Finishing off your wings in the broiler should make them crispy, but if that doesn’t work, you can try baking them on a wire rack above a tray lined with foil. Another trick is to toss the wings with a bit of salt and a teaspoon of baking powder before adding the sauce.

Serving Suggestions

Traditionally, wings are a great treat for Sunday Funday or when hosting game day. I love having friends over for sporting events, mainly because of the food. My goal is to have a healthy spread of different flavors and textures. With the oven still hot from your teriyaki chicken wings, go for these tasty little Sweet Potato Tater Tots or irresistible Truffle Fries. For my vegans, I make this Vegan Spinach Dip which is so easy, and loved by the non-vegans too!

You can also totally serve teriyaki chicken wings as an appetizer with a Japanese-inspired meal. Impress even the fanciest foodies by making Okonomiyaki (Japanese Pancakes) simple Seared Ahi Tuna Steak, or mouthwatering Miso Glazed Salmon. I also LOVE this Asian Salad Dressing, which elevates any salad.