These Teriyaki Chicken Wings are crispy on the outside and juicy on the inside. Marinated in ginger soy sauce and glazed with teriyaki, they have so much flavor.
Table Of Contents
I love these Teriyaki Chicken Wings because they have such big flavor and are really easy. Whether you’re making them for a party or just serving them to family, this is a recipe you want to have.
- TASTE: With a mixture of sweet and salty, these wings have great flavor. The ginger and garlic in the marinade make the teriyaki sauce really stand out.
- TEXTURE: These chicken wings are grilled until they’re crispy on the outside while still juicy inside. The thick teriyaki sauce brushed on top is sticky and delicious.
- TIME: This recipe takes about 2 hours and 35 minutes, but those 2 hours are for marinating.
- EASE: This is a simple dish to make. The marinade is used for the sauce so it’s nice and easy.
What You’ll Need
- Chicken wings- This recipe uses skin-on, bone-in chicken wings. You can use the drumettes, the wingettes, or both.
- Olive oil– This is for the marinade to help the chicken wings not stick to the grill.
- Salt and Black pepper– For flavoring in the marinade.
- Soy sauce– This adds a salty, umami flavor to the marinade and sauce.
- Garlic cloves- These are pressed and added to the marinade.
- Ginger- This is grated and also added for a warm and fiery flavor.
- Brown sugar– This adds some sweetness to the chicken wings to contrast with the saltiness.
- Cornstarch– This will thicken the marinade into a sauce.
- Green onion and Sesame seeds– For garnish.
Add-ins and Substitutions
- Bake them- You can also bake these Teriyaki Chicken Wings in an oven at 400 degrees Fahrenheit for 40 minutes to make them nice and crispy.
- Add pineapple juice- For a citrusy tang and some extra sweetness, add pineapple juice to your marinade.
- Substitute honey- Instead of brown sugar, you can use honey as the sweet element in your sauce. You could also use both.
- Add hoisin sauce- Hoisin sauce has a rich, salty, and slightly sweet flavor that goes really well with teriyaki. Add it to your marinade and sauce for extra flavor.
How to Make Teriyaki Chicken Wings
- Make the marinate. In a small prep bowl, combine the olive oil, salt, black pepper, soy sauce, pressed garlic, grated ginger, and brown sugar.
- Marinate the wings. Place the chicken wings into a gallon-sized ziplock bag and pour the marinade over the wings. Zip up the bag and massage the sauce into the chicken. Let it marinate for at least 2 hours in the refrigerator.
Pro Tip: I recommend laying the bag flat so that the marinade is evenly distributed while it’s marinating.
- Preheat the grill. Preheat the grill to medium-high heat (400 degrees F). Then grease the grill grates with oil.
- Cook the chicken wings-Use tongs to place the marinated chicken onto the hot grill. Flip the chicken wings every 5 minutes for a total of about 25 minutes, or until the internal temperature of the chicken is at least 170 F°.
- Make the sauce. While the chicken is grilling, pour the remaining marinade into a saucepan and add the cornstarch. Bring the sauce to a steady simmer to cook out any raw meat juice.
- Glaze the chicken wings. Now brush the sauce over the wings in the last few minutes of grilling to add more tackiness and teriyaki flavor. Serve warm with a garnish or green onion and sesame seeds.
- Massage the marinade into the chicken- Make sure you cover all the wings with marinade by massaging the bag and then laying it flat for even distribution.
- Oil the grill grates- You don’t want the wings getting stuck to the grill and tearing, so grease the grill grates so the chicken easily turns.
- Flip the wings every 5 minutes while cooking- You don’t want to burn them or overcook them on one side, so flip the wings every 5 minutes over the course of 25 minutes.
- Add the sauce at the end of the cook time- In the last few minutes of the cook time, brush on the teriyaki sauce so it can cook into the wings and thicken even more on them.
The secret to thickening the teriyaki sauce for your chicken wings is cornstarch. Adding cornstarch to the sauce as it simmers will thicken the marinade up to make a smooth, thick sauce.
Yes, you can marinate teriyaki chicken too long. Two hours is generally enough time to marinate chicken wings so that the flavors can be absorbed into the meat. Any less time and the flavor won’t absorb, and too much time can cause the meat to become too soft and soggy.
These Teriyaki Chicken Wings are a delicious addition to any party or get-together. They taste great with other wings, appetizers, sides, and sauces.
- Wings: Serve these with other tasty wings, like these Smoked Chicken Wings, BBQ Chicken Wings, Crispy Air Fryer Chicken Wings, or Buffalo Baked Chicken Wings.
- Appetizers: Enjoy them alongside appetizers like these Air Fryer Buffalo Cauliflower, Mushroom Puff Pastry Appetizers, 7 Layer Taco Dip, and Smoked Salmon Appetizer.
- Sides: Pair these wings with some Crispy Air Fryer French Fries, Air Fryer Corn on the Cob, Air Fryer Potato Wedges, or The BEST Air Fryer Sweet Potato Fries.
- Sauces: Dip these wings in some homemade sauces, like this Buttermilk Ranch Dressing, Copycat Chick-Fil-A Sauce, or Homemade BBQ Sauce.
Make This Recipe in Advance
Make ahead: You can marinate these wings the night before and leave them in the fridge. When you’re ready, just grill them and make the sauce to glaze them with.
Storing: Store any leftovers of these Teriyaki Chicken Wings in an airtight container in the refrigerator for up to 4 days. They can be reheated on the grill, in the oven, or in the microwave.
Freeze: If the meat was not previously frozen, then you can freeze these wings in a freezer zipper bag for up to 3 months. Defrost in the fridge overnight and reheat.
More Delicious Chicken Dishes!
Full Recipe Instructions
- Place the chicken wings into a gallon-sized ziplock bag, and pour the marinade over the wings. Zip up the bag and massage the sauce into the chicken. Let it marinate for at least 2 hours in the refrigerator. I recommend laying the bag flat so that the marinade is evenly distributed while it’s marinating.
- Preheat the grill to medium-high heat (400 degrees F). Then grease the grill grates with oil.
- Use tongs to place the marinated chicken onto the hot grill. There will be quite a bit of marinade left over, do not throw it away and save if for the next step. Flip the chicken wings every 5 minutes to ensure even cooking. Cook for a total of about 25 minutes or until the internal temperature of the chicken is at least 170 F°.
- While the chicken is grilling pour the remaining marinade into a saucepan and add the cornstarch (to thicken the sauce). Bring the sauce to a steady simmer to cook out any raw meat juice.
- Now brush the sauce over the wings in the last few minutes of grilling to add more tackiness and teriyaki flavor. Serve warm with a garnish or green onion and sesame seeds.