Craving crispy, flavorful chicken wings without the deep fryer? Look no further! 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 Easy Oven-Baked Honey Teriyaki Chicken Wings are a crowd-pleaser.

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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 are sure to become a new family favorite. This dish is guaranteed to satisfy your cravings for crispy, juicy, and undeniably delicious chicken wings. Happy cooking!
Recipe Tips and Tricks
- I like to marinate the wings overnight for maximum flavor.
- Place the Ziploc bag with the marinating wings into a container before placing it in the refrigerator in case the bag leaks.
- I like to use a freezer Ziploc bag to marinate because it is more substantial than regular Ziploc bags.
Other Great Appetizer Recipes
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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 tsp 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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