If you’re craving a plate of sticky, glossy, finger-licking good chicken wings, these teriyaki chicken wings are about to become your new obsession. They’re the perfect mix of sweet and savory with just the right amount of heat, thanks to the honey, soy sauce, and chili combination. These wings bake up beautifully in the oven, meaning no deep fryer mess—just golden, sticky wings that are absolutely irresistible.

Teriyaki sauce has roots in Japanese cuisine, where “teri” refers to a glossy shine and “yaki” means grilled or broiled. While these soy and honey chicken wings aren’t traditional Japanese-style teriyaki, they’re inspired by those classic flavors and made even easier for the home cook. The sauce is quick, the method is simple, and the results? A plate of spicy chicken wings that taste like they came straight out of a restaurant kitchen.

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Table of Contents

Why This Teriyaki Chicken Wings Recipe Works

Chicken wings – Juicy, flavorful, and naturally perfect for holding onto sticky glazes. Baking them first helps render fat and crisp the skin before adding the sauce.
Soy sauce – Adds umami depth and saltiness that balances the honey. It’s the key to that savory base.
Honey – Naturally thickens and sweetens the sauce, giving the wings their signature sticky glaze.
Garlic powder & ground ginger – Classic Asian-inspired flavors that bring warmth and a little kick.
Apple cider vinegar – Cuts through the sweetness with just the right tang.
Chili – Optional depending on your spice tolerance. I personally go easy and use just half a chili in the sauce, saving the rest for garnish. Adjust according to your heat preference for perfect spicy chicken wings.
Cornflour slurry – Ensures the sauce thickens properly so it coats every wing instead of pooling at the bottom.
Sesame seeds & spring onion garnish – Add crunch, color, and that restaurant-style finishing touch.

Method

Step 1: Prep and bake the wings

Preheat your oven to 200°C (390°F). Separate the wings into drumettes and flats if necessary, and lay them out in a single layer in a baking dish or on a parchment-lined tray. Bake the wings for 20 minutes until the skin begins to crisp up. Once baked, remove any excess juices from the dish, this step ensures the sauce will stick to the wings and not get diluted.

Step 2: Make the teriyaki sauce

While the wings are baking, mix 1 tablespoon cornflour with ¼ cup water to form a smooth slurry. Pour into a small saucepan and stir in soy sauce, honey, ground ginger, garlic powder, apple cider vinegar, and chopped chili (remember, the chili is optional or can be adjusted to taste). Add the sesame seeds. Heat the mixture gently over low heat, stirring constantly, until the sauce thickens into a glossy, sticky glaze.

Step 3: Coat the wings

Remove the wings from the oven. Pour the thickened sauce over them, making sure every wing is evenly coated. Use tongs or a spoon to turn the wings if needed so that each piece gets a nice glaze.

Step 4: Bake again until sticky

Return the wings to the oven for an additional 15–20 minutes. During this bake, the glaze will caramelize, clinging to the wings and creating that irresistible sticky finish.

Step 5: Garnish and serve

Once baked, sprinkle over fresh chopped spring onion and extra slices of chili if you like additional heat. Serve these soy chicken wings hot with your favorite sides: rice, noodles, or just more wings!

FAQ

Can I make these ahead of time?
You can bake the wings in advance, but add the sauce and finish baking just before serving to keep them sticky and fresh.

Can I use chicken drumsticks instead of wings?
Yes! Drumsticks work well—just increase the baking time slightly since they’re meatier.

How spicy are these wings?
Totally adjustable! I use only half a chili in the sauce and save the rest for garnish. Use more or less according to your spice tolerance.

Can I use fresh garlic and ginger instead of powder?
Absolutely! Minced garlic and grated ginger will give the sauce more depth. Sauté briefly in the saucepan before adding the slurry.

Do I need to flip the wings while baking?
Not necessary. The wings crisp well without flipping.

How do I stop the sauce from getting watery?
Drain the wings after the first bake and ensure the sauce is simmered until thick, this creates a perfect sticky glaze.

Can I reheat leftovers?
Best eaten fresh! The glaze doesn’t reheat well and will lose its sticky texture.

Variations of Teriyaki Chicken Wings

Garlic Butter Teriyaki Wings – Add a knob of butter and extra garlic to the sauce for a richer flavor.
Sweet Chili Teriyaki Wings – Swap fresh chili for sweet chili sauce for a milder, tangy version.
Lemon Teriyaki Wings – Add lemon juice and zest for a zesty, bright flavor.
Crispy Air Fryer Teriyaki Wings – Air fry before adding the sauce for an extra crispy finish.
Peanut Teriyaki Wings – Stir in a spoonful of peanut butter for a satay-inspired twist.

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Teriyaki Chicken Wings

Drenched In Flavor

These teriyaki chicken wings are baked, not fried, yet come out golden, sticky, and packed with flavor. Soy sauce, honey, garlic, ginger, and optional chili create the perfect balance of sweet, savory, and mild heat. The homemade glaze sticks beautifully to every wing, finished with sesame seeds and spring onion. Adjust the chili to your taste, making these soy and honey chicken wings perfect for everyone!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course Dinner, Main Course

Cuisine American, Japanese

Servings 4

Calories 525 kcal

Ingredients

2 lbs chicken wings
1 tbsp cornflour
¼ cup water
2 –3 tbsp light soy sauce
⅓ cup honey
2 tsp ground ginger
2 tsp garlic powder
1 tbsp apple cider vinegar
1 –2 red chilies optional; use half for mild wings and save the rest for garnish
1 tbsp sesame seeds
1 spring onion

Instructions

Preheat oven to 390°F (200°C). Bake wings 20 minutes on a baking tray or dish until skin starts to crisp. Remove any juices.
Mix 1 tbsp cornflour with ¼ cup water. Stir in 2–3 tbsp soy sauce, ⅓ cup honey, 2 tsp ginger, 2 tsp garlic powder, 1 tbsp apple cider vinegar, and optional chili (I use half a chili in the sauce and save the rest for garnish). Heat gently until thickened.
Pour sauce over wings and coat evenly.
Bake another 15–20 minutes until sticky and caramelized.
Garnish with spring onion and reserved chili slices. Serve hot.

Notes

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Teriyaki Chicken Wings (Soy And Honey Chicken Wings)