Easy Teriyaki Chicken Wings

By October 31, 2022Recipes

This Easy Teriyaki Chicken Wings recipe is made using the best homemade sauce and glaze prepared with soy sauce, brown sugar, ginger, and more. Bake or air fry the wings to perfection and then drizzle them in sticky sauce.

Prep Time: 10 Minutes | Cook Time: 40 Minutes |  Serves: 8

Ingredients

1kg chicken wings
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste

 

Homemade Teriyaki Sauce

½ cup soy sauce
2-3 garlic cloves minced
2 tablespoons rice vinegar I used unseasoned.
¼ cup sugar
2 teaspoons minced ginger 1/4 teaspoon if using ground ginger
1 tablespoon cornstarch to thicken
1 tablespoon water

Method

Baked Wings

  1. Preheat oven to 190 degrees.
  2. Season the chicken wings with onion powder, garlic powder, salt, and pepper to taste.
  3. Line a sheet pan with parchment paper and add the wings to the pan.
  4. Bake for 20 minutes and then flip the wings.
  5. Bake for an additional 15-20 minutes.
  6. Remove the chicken and place it in a large bowl. Drizzle the teriyaki throughout.
  7. Optional (add the wings back to soak in the sauce): Place the sauced chicken wings back onto the sheet pan and bake for an additional 5 minutes (same temperature). Ensure the chicken has reached an internal temperature of 75 degrees. Use a meat thermometer.

Air Fryer Wings

  1. Season the chicken wings with onion powder, garlic powder, salt, and pepper to taste.
  2. If necessary, spray your air fryer basket with cooking oil to prevent sticking. Add the chicken to the air fryer basket.
  3. Air fry for 15 minutes at 200 degrees.
  4. Open the air fryer and flip the chicken. Cook for an additional 5 minutes.
  5. Remove the chicken and place it in a large bowl. Drizzle the teriyaki sauce throughout.
  6. Optional (I like to add the wings back to soak in the sauce): Place the sauced chicken wings back into the air fryer. Air fry for an additional 5 minutes at 350 degrees. Ensure the chicken has reached an internal temperature of 75 degrees. Use a meat thermometer.