Traditional recipes

Best Honey Teriyaki Chicken Wing Recipes

Best Honey Teriyaki Chicken Wing Recipes

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Honey Teriyaki Chicken Wing Shopping Tips

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Honey Teriyaki Chicken Wing Cooking Tips

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Teriyaki Chicken Wings

Make way for the world’s best teriyaki chicken wings recipe. Ready in under 30 minutes and paired with either vegetables or rice, this recipe will not disappoint you!

I probably have made this recipe for teriyaki chicken wings for over a hundred times. Every time it makes my children very happy. I know this because I recently asked my children to make a list of 20 foods that they prefer I cook. All three of my kiddos stated teriyaki chicken wings and teriyaki chicken in general as one of their favorite foods!

You guys know that I like to give some feedback to the foods you are about to make. Let’s not make this teriyaki chicken wings an exception, shall we?

Origins of Teriyaki.

The word teriyaki in Japanese is referred to a technique of either grilling or broiling some sort of a protein with a sauce (tare) that gives it a shin. The shin or the shine comes from that beautiful glaze obtained from the sugar that is used in the sauce. Traditionally the base ingredients for the ‘tare’ were soy sauce, sake (or mirin), and sugar (or honey). The sauce would be cooked down to a certain consistency in order to be used either for marination or for basting of a chosen seafood or protein. These days you can find many variables of teriyaki sauce. Not to mention the ways you can incorporate it into your food.

If you are fond of sweet and slightly salty sauces, teriyaki is your guy. You can pretty much pair it with anything. Save this sauce recipe and try it with different things. Let’s play with it for wings, alight?


  • 2 lbs chicken wings
  • 1 Tbsp olive oil
  • 1/2 cup low sodium soy sauce
  • 1 Tbsp crushed tomato
  • 1 tsp sesame oil
  • 2 Tbsp rice vinegar (both seasoned and regular will work)
  • 2 Tbsp light brown sugar (or honey)
  • 1/2 tsp crushed red chili pepper
  • 2 cloves of garlic, chopped
  • 1-inch ginger, chopped (or 1/2 tsp ginger powder)
  • 1/4 cup water
  • sesame seeds and scallions for garnish


Place a medium skillet (which can easily fit all your wings in one place) on the stove, add the olive oil and heat it on medium heat. Place all the wings in the skillet and start cooking them. Pre-cooking the wings will ensure that the wings cook through by the end of cooking time. We will pre-cook the wings for about 6 minutes.

While the wings are slowly cooking you are to prep the teriyaki sauce for the wings. In between mixing the sauce, flip the wings to the other side to cook them evenly.

In a small bowl add all of the teriyaki sauce ingredients: soy sauce, crushed tomato, sesame oil, rice vinegar, chopped garlic, chopped ginger (or powder), water and red chili peppers. Mix the sauce really well as you want the sugar to dissolve or honey to mix well.

Pour the sauce over the wings. It will start bubbling and boiling almost immediately. Turn the heat down to low, close the lid fo the skillet and simmer the wings in the teriyaki sauce.

In about 10 minutes open the lid and flip the wings. Close the lid and keep on cooking. Flip the chicken wings one more time in about 10 more minutes.

The liquid from the sauce will be used to cook the chicken and will eventually evaporate. Once that happens you will see the sugars slowly separating from the oil. This is the time for you to gently flip, move, maneuver chicken wings to get coated in the sauce/tomato/sugar. The extra oil will remain in the skillet.

Turn off the heat, garnish with sesame seeds and scallions. You can serve these wings as party food or serve them over rice to enjoy its deliciousness.

What you Need to Make BBQ Chicken Wings


  • 2 lb chicken wings
  • oil
  • Tomato Paste
  • Apple Cider Vinegar
  • honey
  • soy sauce
  • Worcestershire sauce
  • garlic powder
  • onion powder
  • chipotle powder
  • paprika
  • Salt and pepper
  • butter


Oven-Baked Teriyaki Chicken Wings

Rick has experience as a cook and chef for multiple Asian-inspired restaurants in NYC, as well as being a charcutier for several French and New American restaurants.

Nutrition Facts
Servings: 6
Amount per serving
Calories 335
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 107mg 36%
Sodium 1632mg 71%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 27g
Protein 21g
Vitamin C 2mg 12%
Calcium 78mg 6%
Iron 2mg 11%
Potassium 399mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These teriyaki chicken wings are marinated overnight and then baked in the oven for a tasty appetizer or main dish. And sure, you can buy teriyaki sauce at the grocery store, but it's much better when you make it from scratch—and it's not at all difficult.

This recipe calls for large chicken wings. If you can't find them and need to use small chicken wings, reduce the initial baking time by about 15 minutes. Feel free to use this marinade on shrimp, a chicken stir-fry with veggies, or even as a finishing glaze for shrimp. (It's also good on simple baked chicken.) It's incredibly versatile. Here, we're focusing on wings because they're quick to cook and tender and moist thanks to the marinade.

Serve with rice and a steamed veggie on the side such as broccoli or sugar snap peas.

Honey Baked Teriyaki Chicken Wings


  • 2 to 3 pounds chicken wings or flats & drummettes
  • 1/2 cup honey
  • 1/2 cup Kikkoman Teriyaki Marinade & Sauce
  • 3 teaspoons Sriracha
  • 1/2 tsp . Garlic Powder
  • salt and pepper to taste
  • 1 1/2 cups Kikkoman Teriyaki Baste & Glaze
  • Sesame seeds, if desired


  1. In a small bowl combine the honey, Kikkoman Teriyaki Marinade & Sauce, Sriracha, garlic powder, salt and pepper.
  2. Place fridge and marinate at least one hour or can be marinated overnight.
  3. Preheat oven to 350 degrees.
  4. Spray a baking pan with non-stick cooking spray, or I prefer to line with foil and then spray for easier cleanup.
  5. Remove chicken from fridge and place chicken wings (or flats and drummettes) in prepared baking pan in a single layer.
  6. Bake approximately 30 minutes for smaller sized wing pieces, or until cooked through. Turn chicken wings halfway through. (Time will vary depending on size of the wings or pieces)*!
  7. Remove from oven and place in a large bowl. Pour the Kikkoman Teriyaki Baste & Glaze over the chicken wings. Toss or stir gently to completely cover.
  8. Sprinkle with sesame seeds, if desired.
  9. Serve and enjoy! Keep some wet cloths handy they are messy but finger licking good.


*Time will vary depending on size of the chicken wings or if using flats and/or drummettes. Smaller sized flats and drummettes baked in approximately 30 minutes. Additional time may be required for larger pieces.

Marinating time of one hour is sufficient, but overnight is preferred for the most flavor. If you like them less “saucy” just add less of the marinade and glaze.

Did you make this recipe?

Tag @poweredbymom on Instagram and hashtag it #poweredbymom

As you can see we did use some store bought sauces as we wanted something that’s easy to put together. However, feel free to use your own home made teriyaki sauce. If you’re a visual person like I am here are some in-process photos for you.

Ingredients and yep I snuck in my favourite sriracha sauce.

Get the marinade ready, it doesn’t take long to whip it up.

Marinated 1+ hours time to bakeWhat would you serve with your tasty Baked Honey Teriyaki Chicken Wings?

Find out more about all things chicken related, make sure to follow on their social media channels.

Feel free to share your favourite chicken recipes below.

Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

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About Powered by Mom

I’m Michelle aka Powered by Mom. I’m married with one daughter, my hubby was my high school sweetheart, our two dogs Nyx and Cleo and our cat Oliver. As you can see we’re a family of animal lovers. We love to travel when we can, try different food and activities all over the world and enjoy being together. My passions are writing, travelling, creating new recipes, encouraging people to adopt not shop and just to enjoy life while we can.

Recipe Summary

  • 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

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.

Honey Teriyaki Baked Wings

    1) In a saucepan, add the soy sauce, 1/4 cup of water, mirin, brown sugar, sesame oil, ginger and garlic, and simmer until the brown sugar dissolves.

2) In a small bowl, mix together the 1 Tbsp of water and cornstarch and add it to the simmering sauce. Allow it to thicken, turn the heat off and let it come to room temperature, meanwhile, preheat your oven to 400 degrees.

3) Mix together the sauce, honey and hot pepper flakes and set aside.

4) Tumble the wings in a disposable foil baking pan (or wrap your baking pan with aluminum foil a couple times) drizzle over about half the sauce, pop them in the oven to bake for about 45 minutes to an hour or until they develop some deep color and cook all the way through.

5) Make sure to flip the wings a couple times throughout the baking process and baste them (skin side up) every 5 minutes for the last 5 minutes of baking.

6) Move them to a platter, scatter over some sesame seeds and green onions and serve!

NOTE: I doubled the sauce recipe in the video so I could have some on hand to use throughout the week!

11. Rice

Another Asian staple &ndash rice! A simple steamed sticky Japanese rice is best for Teriyaki Chicken, but other varieties work well too.

For instance, if you want a creamy rice dish, cook it in coconut milk. Or, if you want something more flavorful, make fried rice! Saute day-old rice with onions, eggs, and your favorite veggies.

Baked Honey Teriyaki Chicken Wings

Sweet, sticky, and delicious! The key to this recipe is the marinating process. Try it out this weekend—you won’t regret it.


  • ⅔ cups Honey, Divided
  • ⅔ cups Teriyaki Sauce, Divided
  • 2 teaspoons Onion Powder, Divided
  • 1 teaspoon Garlic Powder, Divided
  • 1 teaspoon Ginger Powder, Divided
  • 2 Tablespoons Brown Sugar, Divided
  • ½ teaspoons Cayenne Pepper, Divided
  • 2 Tablespoons Vegetable Oil, Divided
  • 12 Wingettes
  • Salt And Pepper, to taste
  • 1 Tablespoon Cornstarch


In a large bowl, add half of the following ingredients: honey, teriyaki sauce, onion powder, garlic powder, ginger powder, brown sugar, cayenne pepper, and vegetable oil. Mix well.

In another bowl season wingettes with salt and pepper. Add teriyaki sauce to wings and stir until all wings are evenly coated. Cover bowl with plastic wrap and marinate for a minimum of 4 hours or up to overnight.

Once wings have marinated, preheat oven to 425ºF. Place wings on a roasting rack and cook in oven on first side for 30 minutes discard marinade.

While the wings are in the oven begin making the teriyaki sauce. In a large bowl, add remaining honey, teriyaki sauce, onion powder, garlic powder, ginger powder, brown sugar, cayenne pepper, vegetable oil, and the cornstarch. Mix well. Add sauce to a sauce pan and stir over medium heat until sauce thickens once thick remove from heat.

After 30 minutes, flip wings and return to the oven for additional 15 minutes. Once wings are completely cooked, remove from oven and toss in the teriyaki sauce until evenly coated. Plate and enjoy!

Creamy Dill Pickle Potato Salad

Create the ultimate cookout plate with a pile of barbecue chicken wings and a heaping serving of creamy, dilly potato salad. Bright and tangy pickle juice adds refreshing balance to the creamy mayonnaise dressing, for a cookout-friendly side that goes great with everything from chicken and burgers, to grilled steaks and seafood.

Adam and Joanne's Tips

  • To grate ginger, use a fine microplane to grate. If you do not have a microplane, you can mince the ginger. If you do this, make sure the ginger is cut into very small pieces.
  • We use mirin in this recipe. It is a Japanese sweet rice wine. You can usually find it in the international aisle of larger grocery stores or in Asian markets. Mirin is a sweet rice wine used in Japanese cooking. Not only does it add flavor to this recipe, it also provides luster to the teriyaki sauce. Dry sherry, sweet marsala wine, dry white wine, and rice vinegar are good substitutes, but you may find that you need to add a touch more honey to the sauce.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste


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