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Teriyaki Chicken Wings

Teriyaki Chicken Wings

Teriyaki Chicken Wings...phenomenal, the best you'll ever eat. Tender and bursting with flavor. Slightly crispy with a sauce that's on the wings and not laying beside it in a little puddle and very easy to make.
Course Appetizer
Cuisine Asian
Keyword #chicken, #chickenwings, appetizer, holidayfood, party food
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Author Mary Bostow


  • 3 lbs chicken wings tips removed and split at joint
  • 1 cup soy sauce
  • 2/3 cup water
  • 1 cup brown sugar
  • 2 tablespoons dry mustard
  • 1 Tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
  • 3 garlic cloves minced


  • 1. Place chicken wings in a large shallow baking pan, a cookie sheet worked well for me.
  • 2. Place the soy sauce,water,brown sugar, dry mustard, ginger and garlic in a medium size saucepan and bring to a boil over medium heat. Remove the pan from the heat after it starts to boil.
  • 3. Pour marinade of wings and place in a preheated 350 degree oven. Bake for 1 hr and 30 minutes. Turning chicken wings half way through baking time.
  • 4. Remove wings from the oven and place on a jelly roll pan. Turn your oven to broil and brown wings until crispy, turning several times while broiling. This only takes a couple of minutes.



While baking the teriyaki sauce reduces and becomes slightly thick. Turning the wings half way through baking time allows wings to get coated very well.