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Teriyaki Chicken Wings

Teriyaki Chicken Wings

These crispy teriyaki chicken wings are baked to perfection and coated in a simple homemade teriyaki sauce. Perfect as a flavorful snack or tasty party food.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 6 people
Calories 350 kcal


  • 3 lbs chicken wings (thawed)
  • 1 tsp kosher salt

Teriyaki Sauce

  • 3 garlic cloves (minced)
  • 3 tbsp peanut oil
  • cup soy sauce
  • 1 cup water
  • ¼ cup honey
  • ½ tsp cinnamon
  • 2 tsp toasted sesame oil
  • 4 tbsp rice wine vinegar
  • 1 oz fresh ginger (grated)
  • ½ tsp fresh ground black pepper
  • tbsp cornstarch
  • ¼ cup water


  • For the sauce: In a medium saucepan, heat the garlic and peanut oil. Add the soy sauce, water, honey brown sugar, cinnamon, toasted sesame oil, rice wine vinegar, ginger and pepper. Simmer for 5 minutes. Combine the cornstarch and dissolve in ¼ cup water to make a slurry. Add to the sauce and simmer 1 minute, or until thickened.
  • Sprinkle the salt on the chicken. Put them into a pressure cooker on the poultry setting for 15 minutes. OR place on a baking sheet lined with parchment paper and wire baking rack for 40 minutes in a 400°F oven, until light golden brown.
  • Once chicken wings are cooked, place them in a large bowl and pour 3/4 cup of the prepared teriyaki sauce on top. Use a spatula or a pair of tongs to toss the chicken wings until they are coated in sauce. If you have an air fryer, air fry for 5 minutes each side for extra crispiness. Or broil on the top rack on high for 3 minutes each side.


Pro-Tip: To freeze, allow the chicken wings to cool completely and then transfer to a freezer bag, removing as much air as possible before sealing. Freeze for up to three months.
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Keyword chicken, Sauce, Warm