Teriyaki Chicken Wings Recipe

Ingredients

• 680 g (1.5 lb)chicken wings
• 1 clovegarlic, grated
• 1 tsp (5 ml)ginger, grated
• ¼ tspsalt
• 60 ml (¼ cup)soy sauce
• 2 tbsp (about 25 g)sugar
• 60 ml (¼ cup)pineapple juice
• To tastetoasted sesame seeds

Instructions

1. 1

   Season the wings

   Preheat the oven to 205°C (400°F). Rub the grated garlic and ginger and the salt over the chicken wings, then set them aside while the oven heats.

2. 2

   Bake the chicken

   Arrange the wings on a baking sheet covered with aluminium foil and bake for 40 minutes.

3. 3

   Cook the sauce

   While the chicken bakes, combine the soy sauce, sugar and pineapple juice in a small pan. Bring to the boil and cook for 8–10 minutes, until the sauce has thickened slightly.

4. 4

   Glaze and bake

   Brush the cooked wings with sauce and return them to the oven for 5 minutes. Brush on another layer and bake for a further 3–5 minutes.

5. 5

   Add sesame seeds

   Arrange the wings on a plate and sprinkle with toasted sesame seeds.

What are teriyaki chicken wings?

Teriyaki is a Japanese style of cooking in which food is coated with a glossy, savoury-sweet glaze. This version uses chicken wings and a simple sauce made with soy, sugar and pineapple juice instead of sake or mirin.

The wings bake before they are glazed, so the sauce can cling to the cooked surface without spending the whole cooking time in the oven. A final sprinkle of sesame seeds adds a nutty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 20g protein, 13g carbs, 18g fat.

The wings provide most of the protein and fat, while the sugar and pineapple juice contribute most of the carbohydrates. Soy sauce and added salt account for much of the sodium; serve a moderate portion with vegetables and rice to make a more balanced plate.

Why use pineapple juice?

Pineapple juice brings sweetness and a fruity tang to the sauce, standing in for the sweetness and depth often supplied by sake or mirin. Its flavour complements the saltiness of the soy sauce.

Sugar helps the sauce thicken as it boils and gives the glaze its glossy, sticky quality. Keep the pan at a controlled boil and watch it as it reduces.

Seasoning the chicken

Aromatics: rubbing the grated garlic and ginger directly onto the wings seasons the chicken before it goes into the oven. Spread them over the surface as evenly as you can.

Salt: the recipe adds a small amount before baking, while the soy sauce contributes more saltiness in the glaze. Taste the finished sauce before brushing it on if you are unsure about its balance.

Getting a sticky glaze

Reduction: simmer the soy sauce, sugar and pineapple juice for 8–10 minutes, until it has thickened a little. It will continue to cling to the wings during the final oven stages.

Layers: brush the sauce on after the first bake, then apply another coating before the last 3–5 minutes. This staged glazing helps build up the coating without baking the sauce for the full 40 minutes.

Checking the wings

Timing: bake the wings for 40 minutes first, then follow with the two glazing stages. Oven performance and wing size can vary, so check that the chicken is fully cooked before serving.

Glaze: look for sauce that has thickened slightly in the pan and coats the wings when brushed on. Avoid leaving the wings in the oven longer than needed, as the sugary coating can darken quickly.

Serving ideas

Serve the wings hot with rice and a simple vegetable side, such as steamed greens or a crisp salad. These sides provide a mild contrast to the sweet-salty glaze.

They also work well as a sharing dish; put out extra napkins and serve the sesame seeds over the wings just before they reach the table.

Recipe notes & tips

• Pat the wings dry before seasoning if their surface is wet.
• Grate the garlic and ginger finely so they spread easily over the wings.
• Stir the sauce as it simmers to help the sugar dissolve evenly.
• Brush the glaze over both sides of the wings for more even coverage.
• Add the sesame seeds just before serving so they remain visible on the glaze.

Variations

• Add chilli: stir a little chilli into the sauce for a spicy-sweet glaze.
• Use honey: replace the sugar with honey and watch the sauce closely as it simmers.
• Add spring onion: scatter sliced spring onion over the wings with the sesame seeds.
• Try boneless chicken: use boneless pieces and adjust the baking time to suit their size.
• Make it tangier: add a small splash of rice vinegar to the sauce.

Common mistakes to avoid

• Crowded baking sheet: the wings may cook unevenly, so leave space between them.
• Thin sauce: simmer it until it thickens slightly before brushing it on.
• Uneven seasoning: rub the garlic, ginger and salt over all sides of the wings.
• Burnt glaze: keep an eye on the wings during the short final oven stages.
• Skipping the second coating: brush on another layer before the last 3–5 minutes for a fuller glaze.

How to store

Refrigerate leftover wings in a covered container within 2 hours and eat them within 3–4 days. Reheat until piping hot in an oven or microwave; the glaze may be less crisp after storage.

Frequently asked questions