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Teriyaki Chicken Wings
5 from 12 votes

Teriyaki Chicken Wings

These Teriyaki Chicken Wings are marinated in a mixture of garlic, ginger, soy sauce, and sesame oil, then baked until cooked through. A savory sauce made with soy sauce, pineapple juice, mirin, and brown sugar is thickened with cornstarch and brushed onto the wings before serving. Roasting the wings produces juicy meat with a glossy, sticky glaze, enhanced by sesame seeds as garnish.

Prep Time
20 mins
Cook Time
1 hr 5 mins
Additional Time
1 hr
Total Time
2 hrs 25 mins
Servings: 6 people
Calories: 386 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

  • 2 lbs chicken wings drumettes and wingettes (flats) only
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 2 tablespoon garlic minced, divided (1 tablespoon for the marinade and 1 for the sauce)
  • 2 tablespoon ginger fresh, minced, divided (1 tablespoon for the marinade and 1 for the sauce)
  • 1 cup soy sauce divided, ½ cup for marinade and ½ cup for sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • ¼ cup pineapple juice
  • ½ cup mirin
  • ¼ cup brown sugar
  • 1 to 2 tablespoon cornstarch
  • sesame seeds for garnish

Instructions

    Cup of Yum
  1. Season the wings with salt and pepper.
  2. In a large bowl, stir together the garlic (1 tbsp), ginger (1 tbsp), soy sauce (½ cup) and sesame oil.
  3. Add the seasoned wings and turn to fully coat.
  4. Transfer to a wide dish, cover and refrigerate for at least 1 hour, or up to overnight.
  5. Preheat oven to 350°F.
  6. Remove the chicken wings from the marinade and place on a large rimmed baking sheet, preferably on a baking rack.
  7. Bake for 50 minutes.
  8. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat.
  9. Add the garlic (1 tbsp) and ginger (1 tbsp) and saute until soft, about 2 minutes.
  10. Add the soy sauce (½ cup), pineapple juice, mirin and brown sugar. Bring to a boil then reduce heat to medium.
  11. Make a slurry by adding the corn starch in a small bowl and add 1 tablespoon of cold water. Stir until combined.
  12. Add the cornstarch slurry to the sauce and cook until reduces to the consistency of syrup. About 10 to 15 minutes. Cover and reserve until the wings are done baking. Add more slurry if thicker sauce is desired.
  13. Remove the wings from the oven and increase the temperature to 425°F.
  14. Pour half of the sauce into a large bowl and carefully add the wings to the bowl and gently stir to coat.
  15. Place the wings onto the baking sheet, put them back into the oven, and bake for another 10 to 15 minutes. Wings should start to brown a little on the edges.
  16. Remove from the oven and coat with the remaining sauce with a small brush.
  17. Plate the wings and then sprinkle sesame seeds over the top.  Serve at once. 

Notes

  • Look for drumette and flat sections of wings, often labeled 'party wings' in stores.
  • Marinate wings for several hours or overnight to maximize flavor absorption.
  • Mirin can be substituted with Japanese sake or sweetened white wine made with sugar.
  • The teriyaki sauce can be prepared up to a day ahead and reheated before serving.
  • Serve wings freshly baked and hot to maintain tenderness and sauce glaze.
  • Optional garnish with snipped chives enhances color and fragrance besides the sesame seeds.

Nutrition Information

Calories 386kcal (19%) Carbohydrates 23g (8%) Protein 27g (54%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 94mg (31%) Sodium 2791mg (116%) Potassium 298mg (6%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 180IU (4%) Vitamin C 2mg (2%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 386

% Daily Value*

Calories 386kcal 19%
Carbohydrates 23g 8%
Protein 27g 54%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 94mg 31%
Sodium 2791mg 116%
Potassium 298mg 6%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 180IU 4%
Vitamin C 2mg 2%
Calcium 33mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.