Craving crispy, flavorful chicken wings without the deep fryer? These Easy Oven-Baked Honey Teriyaki Chicken Wings are a breeze to make and bursting with sweet and savory goodness. From weeknight meals to game day parties, these delicious chicken wings are a crowd-pleaser that everyone will love. Get ready to learn how to make the best homemade honey teriyaki chicken wings right in your own kitchen with this simple, step-by-step recipe.
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 simple ingredients and a straightforward process, making it perfect for both beginner and experienced cooks.
- Healthier Alternative: By baking instead of deep-frying, you get all the crispiness you crave with less oil and mess.
- Crowd-Pleaser: The perfect balance of sweet honey and savory teriyaki sauce makes these wings a guaranteed hit at any gathering, from family dinners to big parties.
- Versatile and Customizable: Feel free to adjust the spice level or add your own twist to the homemade honey teriyaki sauce.
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.
These Easy Oven-Baked Honey Teriyaki Chicken Wings prove that you don't need a deep fryer to achieve perfectly crispy, flavorful results. Whether you're making them for a quick weeknight dinner or as the star appetizer for your next party, this recipe is sure to become a go-to. With its perfect balance of sweet and savory notes and a simple cooking process, you'll be making these wings again and again.
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
- Marinate the wings overnight for maximum flavor.
- Use a freezer Ziploc bag to marinate because they're more substantial than regular Ziploc bags. Also, place the Ziploc bag with the marinating wings into a container before placing it in the refrigerator in case the bag leaks.
- The honey teriyaki sauce can be made a day or two in advance and stored in an airtight container in the refrigerator.
- Ensure the wings are in a single, even layer on the wire rack. Crowding them will steam the wings instead of baking them, preventing them from getting crispy.
Other Great Appetizer Recipes
- Garlic Parmesan Chicken Wings with Buffalo Ranch Dipping Sauce
- Crispy Oven-Baked Buffalo Wings
- Chicken Cordon Bleu Bites: A Delicious and Easy Appetizer
- Easy Sweet n' Spicy Chicken & Waffle Sliders
- Quick & Easy Warm and Cheesy Bean Dip
- Ultimate Meatball Sub Bundtwich
- Easy Mustard Hasselback Kielbasa Bites
- Loaded Tater Tot Skewers
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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.
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