Teriyaki Chicken Wings – Spend With Pennies

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These teriyaki chicken wings are a sweet and sticky snack or appetizer!

Teriyaki wings are the perfect addition to a game day buffet, family movie night, or anytime a snack attack is calling!

Easy teriyaki wings are sweet, sticky, and so, so good!

Teriyaki Chicken Wings with dip

Sweet and Sticky Teriyaki Chicken Wings

  • This easy teriyaki chicken wings recipe allows for oven-baked or air-fried cooking methods so you’re always ready when it’s wing time!
  • Anytime appetizers, snacks, or sides are in order, the air fryer gets chicken wings on the table in minutes with minimal cleanup!
  • Make extra batches and keep them warm in a crockpot so guests can help themselves. Don’t forget an extra stack of napkins!
teriyaki sauce , oil , sesame seeds , chicken wings , green onion , ginger , garlic powder , salt and pepper with labels to make Teriyaki Chicken Wings

Ingredients for Teriyaki Wings

Wings: Use fresh or frozen wings in this recipe. Simply add extra baking and air frying time to frozen wings. For the best results, be sure the wings are the same size so they cook evenly.

Teriyaki Sauce: If time allows, I recommend homemade teriyaki sauce, which is a combination of brown sugar, juice, soy sauce, garlic, and ginger.

If buying teriyaki sauce, ensure it has a thick consistency like barbecue sauce – I like Sweet Baby Rays Teriyaki sauce or honey teriyaki sauce.

VARIATIONS: Finely chopped green onions or a sprinkle of toasted sesame seeds over the finished wings make them look restaurant-ready!

How to Make Teriyaki Chicken Wings

In the Air Fryer:

  1. Preheat the Air Fryer to 400°F.
  2. Season the wings and cook in a single layer per recipe below.
  3. Toss with teriyaki sauce and cook for a few minutes more.

In the Oven:

  1. Toss wings with flour, baking powder, and seasonings per the recipe below.
  2. Spread in a single layer and refrigerate for up to 4 hours.
  3. Toss the wings with oil and bake.
  4. Add teriyaki sauce and bake a few minutes more.
dipping Teriyaki Chicken Wings in sauce

Tips for Teriyaki Wings

Teriyaki sauce is sticky and can be difficult to clean!

  • If cooking teriyaki wings in the Air Fryer, once preheated place a piece of parchment paper on the bottom of the basket before adding wings. Do not preheat with parchment paper or it will burn in the air fryer.
  • When baking, use parchment paper or non-stick foil. This sauce can be difficult to clean from baking pans.
  • Keep leftover wings in a covered container in the refrigerator for up to 4 days or freeze them in zippered bags for up to one month.

More Wing Recipes

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Teriyaki Chicken Wings with dip

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Teriyaki Chicken Wings

These teriyaki chicken wings are made with an irresistable sweet and sour sticky sauce.

Prep Time 10 minutes

Cook Time 28 minutes

Total Time 38 minutes

  • Preheat the air fryer to 400°F.

  • Toss wings with olive oil, garlic powder, ground ginger, salt, and pepper.

  • Place the wings in the air fryer basket in a single layer and cook for 15 minutes.

  • After 15 minutes, remove the wings from the air fryer and toss them with ¼ cup of the teriyaki sauce.

  • Place a piece of parchment paper or non-stick foil in the bottom of the air fryer basket.

  • Add the sauced wings back in the air fryer basket and cook for an additional 5-7 minutes.

  • Let rest a few minutes before serving (the sauce will be very hot right after cooking).

  • Toss with remaining teriyaki sauce and garnish with green onion and sesame seeds.

For Oven Baked Wings

  1. Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Spread in a single layer on a rack on a baking sheet and refrigerate for at least 30 minutes (or up to 4 hours) uncovered.
  2. Toss the wings with olive oil and place on a baking tray lined with non-stick foil or parchment paper. Cook in a 425°F oven for 20 minutes, flip and bake for an additional 10 minutes.
  3. Toss with all of the sauce and return to the oven for 1o minutes, flipping halfway.


  • If using an air fryer, cook in a single layer and do not overcrowd the air fryer.
  • The sauce can be very sticky and difficult to clean, line the air fryer basket with parchment paper after adding the sauce to the wings.
  • Do not preheat preheat or run the air fryer with parchment without adding the wings to the fryer. The parchment can blow around and burn (the wings will hold it in place).
  • Cook in batches if needed. All batches can be reheated in the air fryer at 400°F for 2-3 minutes before serving.

Calories: 205 | Carbohydrates: 6g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 1715mg | Potassium: 195mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American
sweet Teriyaki Chicken Wings on a sheet pan with a title
dipping Teriyaki Chicken Wings in sauce with writing
plated Teriyaki Chicken Wings with writing
Teriyaki Chicken Wings on a sheet pan and plated with writing

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