Honey Baked Teriyaki Chicken Wings

Ingredients

• 2garlic cloves, minced
• 170 g (½ cup)honey
• 10 ml (2 teaspoons)Sriracha
• 120 ml (½ cup)Kikkoman Teriyaki Marinade & Sauce
• 1.36–1.81 kg (3–4 pounds)chicken wing pieces
• 360 ml (1½ cups)Kikkoman Teriyaki Baste & Glaze, or additional Marinade & Sauce
• to tastesesame seeds, for garnish

Instructions

1. 1

   Marinate the wings

   Mix the garlic, honey, Sriracha and teriyaki marinade and sauce in a small bowl. Pour the mixture over the chicken wings and seal them in a container. Marinate in the fridge for 4 hours or overnight.

2. 2

   Bake the wings

   Heat the oven to 200°C (400°F) and coat a large baking dish with non-stick cooking spray. Arrange the wings in a single layer, discarding the excess marinade. Bake for about 50 minutes, turning them halfway through, until cooked through.

3. 3

   Glaze and serve

   Transfer the wings to a large bowl and pour over the teriyaki baste and glaze. Toss to coat, arrange on a serving platter and sprinkle with sesame seeds.

What are teriyaki chicken wings?

Teriyaki is a Japanese-style approach to grilling or broiling food with a glossy, savoury-sweet sauce; this baked wing recipe is an American-style adaptation. Honey, garlic and Sriracha add sweetness and a little heat to the teriyaki marinade.

Two stages of seasoning make this version work: the wings marinate before baking, then get tossed in a separate glaze just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 43g protein, 47g carbs, 37g fat.

The chicken provides most of the protein, while honey and the sugars in the teriyaki sauces contribute much of the carbohydrate. The wings and added sauces also bring most of the fat and sodium; serve with vegetables and a modest portion of rice to balance the plate.

The marinade

Honey and teriyaki sauce: these bring sweetness and savoury depth, while garlic adds a pungent note. Sriracha gives the mixture a gentle chilli kick.

Marinating time: allow at least 4 hours in the fridge, or leave the wings overnight as the recipe suggests. Keep the chicken covered while it marinates.

Arrange for even baking

Single layer: spread the wings out in the baking dish so they are not piled on top of one another. If they are crowded, they may cook less evenly.

Turn halfway: turning the wings during the roughly 50-minute bake exposes both sides to the heat. Discard the marinade that was in contact with the raw chicken.

Check the doneness

Timing: bake at 200°C (400°F) for about 50 minutes, turning the wings halfway through. Wing size and oven performance can affect the exact time.

Doneness: check that the meat is cooked through at the thickest part, close to but not touching the bone. Use a food thermometer if you have one and follow local guidance for poultry.

Finish with the glaze

Fresh glaze: toss the baked wings with the teriyaki baste and glaze in a clean bowl. This final coating gives them a sticky finish without baking the glaze on.

Serve promptly after sprinkling with sesame seeds, while the wings are hot and the glaze is glossy.

What to serve alongside

For a main meal, serve the wings with rice and steamed or roasted vegetables. Their mild flavours sit well alongside the sweet, salty glaze.

For an appetiser spread, pair them with crunchy vegetables and offer napkins; the glaze is part of their appeal, but it can be messy to eat.

Recipe notes & tips

• Marinate the wings in a covered, non-reactive container in the fridge.
• Arrange the wings in one layer rather than stacking them in the baking dish.
• Turn the wings halfway through the baking time for more even cooking.
• Use tongs to turn the wings and keep raw-chicken utensils separate from serving utensils.
• Toss the cooked wings with the glaze in a clean bowl, not in the container used for raw chicken.

Variations

• More heat: increase the Sriracha to suit your preference.
• Milder flavour: leave out the Sriracha.
• Extra garlic: add another minced clove to the marinade.
• Use extra marinade: replace the baste and glaze with additional teriyaki marinade and sauce, as suggested in the ingredient list.
• Sesame finish: add sesame seeds just before serving so they remain visible on the glossy coating.

Common mistakes to avoid

• Crowded baking dish: the wings may cook unevenly; arrange them in a single layer.
• Skipping the turn: one side can cook differently from the other; turn the wings halfway through.
• Using the raw marinade as a finishing sauce: discard the excess marinade after arranging the chicken for baking.
• Glazing before baking: the recipe finishes the wings with glaze after they are cooked; toss them in it at the end.
• Guessing doneness by time alone: check that the wings are cooked through, as their size and oven can affect the timing.

How to store

Refrigerate leftover wings in a covered container within 2 hours of cooking and eat within 3–4 days. Reheat until piping hot throughout in an oven or microwave; the glaze may become less glossy after chilling.

Frequently asked questions