Easy Oven-Baked Honey Teriyaki Chicken Wings
Easy Oven-Baked Honey Teriyaki Chicken Wings are a breeze to make and bursting with sweet and savory goodness.
Prep Time5 minutes mins
Cook Time45 minutes mins
Marinating Time4 hours hrs
Total Time4 hours hrs 50 minutes mins
Course: Appetizer, Game Day
Cuisine: American
Servings: 18 wings
Calories: 205kcal
Author: Susan Ensley
- 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
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.
Calories: 205kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 339mg | Potassium: 87mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg