Looking for a crowd-pleasing appetizer that delivers maximum flavor with minimal effort? These Easy Oven-Baked Honey Teriyaki Chicken Wings with Sriracha Aioli Sauce are the ultimate solution for your next game day gathering or a quick weeknight dinner. By baking instead of deep-frying, you achieve a perfectly crispy texture and a healthier result without the messy oil. This simple recipe combines the sweet notes of honey with savory teriyaki and a kick of garlic, creating a sticky, delicious glaze that will have everyone reaching for seconds.
Jump to:
- Why You'll Want to Make Easy Oven-Baked Honey Teriyaki Chicken Wings
- Ingredients - Here's What You'll Need
- Steps to Make Easy Oven-Baked Honey Teriyaki Chicken Wings
- Ingredients for the Sriracha Aioli Sauce
- Steps to Make the Sriracha Aioli Sauce
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great Appetizer Recipes
- Recipe
Why You'll Want to Make Easy Oven-Baked Honey Teriyaki Chicken Wings
- Effortlessly Delicious: This recipe uses common pantry staples and a straightforward process, making it ideal for both novice and experienced home cooks.
- A Healthier Alternative: You can enjoy all the crunch of traditional wings with significantly less oil by utilizing the oven-baking method.
- Perfect for Any Occasion: Whether it's a family meal, a holiday party, or a big game, these wings are a versatile hit that pairs perfectly with a variety of sides.
- Customizable Heat: The homemade honey teriyaki marinade and the optional Sriracha aioli dipping sauce allow you to easily adjust the spice level to suit your taste.
Ingredients - Here's What You'll Need
Steps to Make Easy Oven-Baked Honey Teriyaki Chicken Wings
- Line a half-sheet pan with several layers of paper towels. Place the chicken wing sections on the paper towels to dry them.
- Add honey, minced garlic, canola oil, and teriyaki sauce to a small bowl to make the marinade.
- Use a small whisk to combine the marinade ingredients, whisking until it no longer feels sticky from the honey.
- Place the chicken wing sections in a one-gallon Ziploc bag, then pour the marinade into the bag.
- Seal the bag and knead it several times to make sure all of the wings are submerged in the marinade. Place the bag in the refrigerator for a minimum of four hours and up to 24 hours. Turn the bag every few hours to ensure the wings are evenly marinating.
- When you're ready to cook the wings, preheat the oven to 375°F. Line a half-sheet pan completely with non-stick, extra-wide, heavy-duty aluminum foil. Remove the wings from the marinade and place on the prepared pan. Allow the wings to come to room temperature for about 30 minutes. Bake for 25 minutes.
- Remove the pan from the oven and flip the wings over. Return the pan to the oven and bake for an additional 20 minutes.
- Remove the wings from the oven and serve with a side of Sriracha Aioli Sauce.
Ingredients for the Sriracha Aioli Sauce
Steps to Make the Sriracha Aioli Sauce
- Place the mayonnaise, honey, minced garlic, Sriracha hot sauce, cayenne pepper, and lemon juice in a small bowl.
- Use a small whisk to combine. Transfer to an airtight container with a lid and refrigerate for at least 30 minutes. The longer the sauce refrigerates, the more flavorful it will become.
Whether you are hosting a festive party, game-day bash, or just looking for a new family favorite, these Easy Homemade Honey Teriyaki Wings offer a restaurant-quality experience right from your own kitchen. The combination of a sweet, sticky glaze and the creamy, spicy kick of Sriracha Aioli Sauce creates a flavor profile that is both sophisticated and incredibly satisfying. Give this oven-baked method a try today and discover how easy it is to make perfectly crispy, flavor-packed wings every single time.
Frequently Asked Questions
There's no need to marinate these wings. The honey teriyaki sauce is added after they are baked, which helps keep the skin crispy.
Yes! To make these in an air fryer, follow the same steps for preparing the wings. Place them in a single layer in the air fryer basket and cook at 380°F for 20-25 minutes, shaking the basket every 5-7 minutes, until crispy. Then, toss with the sauce as directed.
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven or in an air fryer at 350°F for 5-10 minutes, or until heated through.
These wings are great on their own as an appetizer, but they also pair well with a side of rice, a fresh green salad, or some roasted vegetables for a complete meal.
Recipe Tips and Tricks
- Dry for Maximum Crunch: Taking the time to thoroughly dry the wings with paper towels before marinating is essential for achieving crispy skin in the oven.
- Avoid Overcrowding: Ensure wings are in a single, even layer on the pan. Crowding causes them to steam rather than bake, leading to a rubbery texture.
- Use Freezer Bags: Use a freezer-grade Ziploc bag for marinating as they are more substantial than regular bags. Place the bag in a container while in the fridge to catch any potential leaks.
- Deepen the Flavor: The Sriracha Aioli becomes even more flavorful the longer it sits in the refrigerator.
Other Great Appetizer Recipes
- Creamy Baked Spinach Artichoke Dip
- Easy Mini Open-Faced Reuben Sandwiches
- Creole Sausage Balls with Remoulade Sauce
- Mini Loaded Baked Potatoes
- Quick & Easy Pepperoni Pizza Crescent Rolls
- Cheeseburger Pretzel Bites
- Chicken Parmesan Texas Toast
- The Ultimate Easy Warm Bacon Cheese Dip (Perfect Party Appetizer!)
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Easy Oven-Baked Honey Teriyaki Chicken Wings
Equipment
- small mixing bowl
- half-sheet pan
- Non-Stick Extra-Wide Heavy-Duty Aluminum Foil
- Tongs
- one-gallon freezer Ziploc bag
- Small Whisk
Ingredients
- 3 lbs Chicken Wings Sections
- ¼ c Honey
- 1 tbs Minced Garlic
- 1 tbs Canola Oil
- ¼ c Teriyaki Sauce
For the Sriracha Aioli Sauce
- 1 c Mayonnaise
- 1 tbs Honey
- 2 cloves Garlic, minced
- 4 tbs Sriracha Hot Sauce
- ½ teaspoon Cayenne Pepper
- 1 tbs Lemon Juice
Instructions
- Line a half-sheet pan with several layers of paper towels. Place the chicken wing sections on the paper towels to dry them.
- To make the marinade, add honey, minced garlic, canola oil, and teriyaki sauce to a small bowl. Use a small whisk to combine the marinade ingredients, whisking until it no longer feels sticky from the honey.
- Place the chicken wing sections in a one-gallon Ziploc bag, then pour the marinade into the bag. Seal the bag and knead it several times to make sure all of the wings are submerged in the marinade. Place the bag in the refrigerator for a minimum of four hours, and up to 24 hours. Turn the bag every few hours to ensure the wings are evenly marinating.
- When you're ready to cook the wings, preheat the oven to 375°F. Line a half-sheet pan completely with non-stick, extra-wide, heavy-duty aluminum foil. Remove the wings from the marinade and place them on the prepared pan. Allow the wings to come to room temperature for about 30 minutes. Bake for 25 minutes. Remove the pan from the oven and flip the wings over. Return the pan to the oven and bake for an additional 20 minutes.
- Remove the wings from the oven and serve with a side of Sriracha Aioli Sauce.
- Yield 18 wings
To Make the Sriracha Aioli Sauce
- Place the mayonnaise, honey, minced garlic, Sriracha hot sauce, cayenne pepper, and lemon juice in a small bowl. Use a small whisk to combine. Transfer to an airtight container with a lid and refrigerate for at least 30 minutes. The longer the sauce refrigerates, the more flavorful it will become.
Leave a Reply