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Easy Teriyaki Chicken Wings Recipe

Name: Easy Teriyaki Chicken Wings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 pounds chicken wings (I used split/party wings); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; salt and pepper to taste; ½ cup soy sauce or liquid aminos; 2-3 garlic cloves minced; 2 tablespoons rice vinegar (I used unseasoned.); ¼ cup brown sweetener or sugar; 2 teaspoons minced ginger (1/4 teaspoon if using ground ginger); 1 tablespoon cornstarch (To thicken, see notes.); 1 tablespoon water

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This Easy Teriyaki Chicken Wings recipe is made using a the best homemade sauce and glaze prepared with soy sauce, brown sugar, ginger, and more. Bake or air fry the wings to perfection and then drizzle them in sticky sauce.

Ingredients

2 pounds chicken wings (I used split/party wings)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and pepper to taste

½ cup soy sauce or liquid aminos

2-3 garlic cloves minced

2 tablespoons rice vinegar (I used unseasoned.)

¼ cup brown sweetener or sugar

2 teaspoons minced ginger (1/4 teaspoon if using ground ginger)

1 tablespoon cornstarch (To thicken, see notes.)

1 tablespoon water

Method

Add the soy sauce, rice vinegar, brown sugar or sweetener, garlic, and ginger to a saucepan on medium heat.

Combine the cornstarch and water in a separate bowl. Stir until fully combined and then pour the slurry mixture into the teriyaki sauce.

Stir until the sauce thickens.

Preheat oven to 375 degrees.

Season the chicken wings with onion powder, garlic powder, salt, and pepper to taste.

Line a sheet pan with parchment paper and add the wings to the pan.

Bake for 20 minutes and then flip the wings.

Bake for an additional 15-20 minutes.

Remove the chicken and place it in a large bowl. Drizzle the teriyaki throughout.

Optional (I like to add the wings back to soak in the sauce): Place the sauced chicken wings back onto the sheet pan and bake for an additional 5 minutes (same temperature). Ensure the chicken has reached an internal temperature of 165 degrees. Use a meat thermometer.

Season the chicken wings with onion powder, garlic powder, salt, and pepper to taste.

If necessary, spray your air fryer basket with cooking oil to prevent sticking. Add the chicken to the air fryer basket.

Air fry for 15 minutes at 400 degrees.

Open the air fryer and flip the chicken. Cook for an additional 5 minutes.

Remove the chicken and place it in a large bowl. Drizzle the teriyaki sauce throughout.

Optional (I like to add the wings back to soak in the sauce): Place the sauced chicken wings back into the air fryer. Air fry for an additional 5 minutes at 350 degrees. Ensure the chicken has reached an internal temperature of 165 degrees. Use a meat thermometer.

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