Oven Baked Teriyaki Wings
When party time or game watching time comes around, my husband and I always get the craving for some chicken wings. My husband likes the heat and I like the sweet, so I decided to make some that would satisfy both of us. These oven baked teriyaki chicken wings have the perfect balance of sweet tang and a hint of slow heat in the easy-to-make teriyaki honey garlic glaze. We like to enjoy them with a side plate full of fresh celery and carrots with ranch dressing for a crunchy bite that pairs perfectly with these juicy glazed wings. Read through entire instructions to allow time for marinading and baking in order to be party ready. Makes enough for 4-6 servings, so adjust accordingly.
Let’s begin!
Ingredients:
Ingredients:
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 1/2 cup teriyaki sauce
- 1 tbsp raw honey
- 1/2 tsp sea salt
- 1 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 tsp hot sauce (I used Texas Pete original)
- 2 tsp spicy chicken seasoning (or substitute with 1 tsp cayenne pepper and 1 tsp chili powder)
- 2 tsp dark brown sugar
- 2 1/2 lbs. chicken drumettes and wingettes
Instructions:
To make wing marinade: In a small bowl, combine all ingredients, except the chicken.
Add chicken, in a single layer, to a shallow pan or dish. (I used a 9×13-inch pan) Pour or spoon half of the marinade mixture over the chicken, then toss to coat evenly. Cover and place in refrigerator to marinate for 1-2 hours. Refrigerate remaining marinade for later use. After marinading is done, remove from fridge, drain marinade from chicken and discard.
Preheat oven to 325℉ / 163℃ and transfer chicken to a greased (or line with parchment paper or foil) 13×9-inch baking pan in a single layer. Cover loosely with foil and bake in center of oven for 1 1/2 hours or until chicken juices run clear.Remove from oven and spoon remaining marinade mixture over chicken. Return to oven, uncovered, and bake for another 30 minutes, turning halfway through.
Serve wings while hot, with a side of ranch, blue cheese, honey mustard, or your favorite homemade dipping sauce along with some crunchy carrots and celery.
These teriyaki wings are a crowd pleaser, perfect for parties like Super Bowl watching, basketball or football game watching or even just for an easy care-free supper or lunch.
Enjoy!
💜Julie
Oven Baked Teriyaki Wings
Ingredients
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 1/2 cup teriyaki sauce
- 1 tbsp raw honey
- 1/2 tsp sea salt
- 1 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 tsp hot sauce I used Texas Pete original
- 2 tsp spicy chicken seasoning I used some organic Fennel & Fire seasoning that was gifted to us from family
- 2 tsp dark brown sugar
- 2 1/2 lbs. chicken drumettes and wingettes
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- To make wing marinade: In a small bowl combine all ingredients, except the chicken, and stir together with a fork or whisk.
- Add chicken, in a single layer, to a shallow pan or dish. (I used a 9×13-inch pan) Pour or spoon half of the marinade mixture over the chicken, then toss to coat evenly.
- Cover and place in refrigerator to marinate for 1-2 hours. Refrigerate remaining marinade for later use. After marinading is done, remove from fridge, drain marinade from chicken and discard.
- Preheat oven to 325℉ / 163℃ and transfer chicken to a greased (or line with parchment paper or foil) 13×9-inch baking pan in a single layer. Cover loosely with foil and bake in center of oven for 1 1/2 hours or until chicken juices run clear.
- Remove from oven and spoon remaining marinade mixture over chicken. Return to oven, uncovered, and bake for another 30 minutes, turning halfway through.
- Serve wings while hot, with a side of ranch, blue cheese, honey mustard, or your favorite homemade dipping sauce along with some crunchy carrots and celery.