Teriyaki wings are the perfect addition to a game day buffet, family movie night, or anytime a snack attack is calling! Easy teriyaki wings are sweet, sticky, and so, so good!
Sweet and Sticky Teriyaki Chicken Wings
This easy teriyaki chicken wings recipe allows for oven-baked or air-fried cooking methods so you’re always ready when it’s wing time! Anytime appetizers, snacks, or sides are in order, the air fryer gets chicken wings on the table in minutes with minimal cleanup! Make extra batches and keep them warm in a crockpot so guests can help themselves. Don’t forget an extra stack of napkins!
Ingredients for Teriyaki Wings
Wings: Use fresh or frozen wings in this recipe. Simply add extra baking and air frying time to frozen wings. For the best results, be sure the wings are the same size so they cook evenly.
Teriyaki Sauce: If time allows, I recommend homemade teriyaki sauce, which is a combination of brown sugar, juice, soy sauce, garlic, and ginger.
If buying teriyaki sauce, ensure it has a thick consistency like barbecue sauce – I like Sweet Baby Rays Teriyaki sauce or honey teriyaki sauce.
VARIATIONS: Finely chopped green onions or a sprinkle of toasted sesame seeds over the finished wings make them look restaurant-ready!
How to Make Teriyaki Chicken Wings
In the Air Fryer: In the Oven:
Tips for Teriyaki Wings
Teriyaki sauce is sticky and can be difficult to clean!
If cooking teriyaki wings in the Air Fryer, once preheated place a piece of parchment paper on the bottom of the basket before adding wings. Do not preheat with parchment paper or it will burn in the air fryer. When baking, use parchment paper or non-stick foil. This sauce can be difficult to clean from baking pans. Keep leftover wings in a covered container in the refrigerator for up to 4 days or freeze them in zippered bags for up to one month.
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