Chicken wings marinated in teriyaki sauce, honey and fresh garlic; then baked until crispy and golden brown.
Chicken wings are one of those versatile foods that can be served as a main meal or as an appetizer.
My family loves them and many times during football season, we’ll just make a variety to snack on while watching the game.
My personal favorite are Parmesan Peppercorn Baked Chicken Wings, but since I wanted to use up some leftover teriyaki sauce, I made these baked Honey Teriyaki Wings.
They were delicious and so easy to make. You can even use this marinade on boneless chicken, chicken thighs or pork chops.
The longer you marinate the wings, the more flavor they’ll have. I recommend at least 4 hours up to overnight.
Equipment Needed
- large bowl (must be able to hold all of the wings)
- whisk
- sheet pan (or large baking dish)
- serving platter
Ingredients
- chicken wing sections
- teriyaki stir fry marinade & sauce
- minced garlic
- honey
- canola oil
You can purchase frozen chicken wings already broken apart into wing sections or cut them down yourself. Just make sure you allow time for them to completely defrost; then pat dry before marinating.
chicken wing sections?
If you purchase whole chicken wings, here are instructions on how to cut them down yourself. Start by removing the arm of the wing with a sharp knife.
Cut the remaining piece in half by cutting it down the center and through the joint; forming two sections. Rinse the chicken under cold water, pat dry.
How do you make Honey Teriyaki Wings?
Combine the teriyaki sauce, garlic, honey and oil in large bowl and whisk until blended; then add the wings and toss to coat.
Cover the bowl and refrigerate 4-24 hours; turning every few hours to make sure all of the wings are evenly marinating.
When you’re ready to cook; preheat the oven to 375 degrees F. Remove the wings from the refrigerator and place them in a large baking dish or on a sheet pan. Drain excess marinade and discard.
You want to make sure the pan is large enough so the wings aren’t overlapping.
Bake the wings in the oven for 40-45 minutes; turning halfway until they are cooked through and crispy on the outside. Once they’re done, place them on a serving platter and enjoy!
Serving Suggestions
You can serve these Honey Teriyaki Wings with extra heated up Teriyaki Stir Fry Sauce as an appetizer or serve for dinner with any of the following:
Vegetables: Chili Garlic Green Beans, Sweet & Sour Roasted Carrots or Asian Cucumber Salad
Side Dish: Oriental Ramen Salad, Tossed Green Salad with Oriental Dressing or Spicy Peanut Noodle Salad.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES!
More Chicken Wing Recipes
- Everything Bagel Chicken Wings
- Lemon Pepper Wings
- Guinness BBQ Baked Chicken Wings
- Asian Chicken Wings
- Hooter’s Buffalo Wings (Copycat)
- Spicy Ranch Wings
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Honey Teriyaki Wings
Equipment
- 1 large bowl (must be able to hold all of the wings)
- 1 Whisk
- 1 Sheet Pan (or large baking dish)
Ingredients
- 24 wing sections
- 1/4 cup teriyaki stir fry marinade & sauce
- 1/4 cup honey
- 1 tablespoon minced garlic
- 1 tablespoon canola oil
Instructions
- Combine the teriyaki sauce, honey, garlic and oil in large bowl and whisk until blended; then add the wings and toss to coat.
- Cover the bowl and refrigerate 4-24 hours; turning every few hours to make sure all of the wings are evenly marinating.
- When you're ready to cook; preheat the oven to 375 degrees F. Remove the wings from the refrigerator and place them in a large baking dish or on a sheet pan. Drain excess marinade and discard. (You want to make sure the pan is large enough so the wings aren't overlapping.)
- Bake the wings in the oven for 40-45 minutes; turning halfway until they are cooked through and crispy on the outside.
Notes
Nutrition
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