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  • Writer's pictureBobbi Jo Lathan

Teriyaki Chicken Wings

Updated: Dec 29, 2023

I LUV these here Teriyaki Chicken Wings! And you can use the same marinade for cooking on the grill or in the oven. I’ve used it for breasts, chicken quarters and thighs and even fresh salmon. It’s easy and very tasty! Your guests and family will thank you!

Teriyaki Chicken Wings

Recipe by: Bobbi Jo Lathan

Recipe type: Entree


15 mins


65 mins


1 hour 20 mins


For the marinade:

2 /3 cup Teriyaki Sauce

1 /2 cup soy sauce

1 fresh lemon (juiced and deseeded)

2 /3 cup brown sugar (packed)

2 tablespoons honey

4 cloves garlic (pressed)

1 tablespoon fresh ginger (peeled and grated)

1 teaspoon black pepper

1 /4 cup olive oil

2 tablespoons butter

For the chicken:

24 chicken wings (tips removed and cut from the joint-leaving only the meaty part of the drumette)

1 tablespoon salt

1 tablespoon black pepper

2 teaspoons garlic powder

1 tablespoon sesame seeds (for topping) optional


  1. Get out a saucepan and heat the Teriyaki sauce, soy sauce, lemon juice, brown sugar, honey, pressed garlic, ginger, black pepper, oil, and butter. Stir to blend all the ingredients as it heats. As soon as it begins to boil, then take it off the burner and let it cool. Remove 1 /3 cup of the marinade you cooked and save for later. (I just put it in my glass measuring cup and cover with some plastic wrap.)

  2. Once the marinade is somewhat cooled, get out 2 gallon-sized zip-lock bags. Wash and pat dry the clipped wings and then divide the wings equally between the zip-lock bags; 12 in one and 12 in the other. Then, pour half of the marinade into one bag, covering the wings, and half into the other bag of wings. Tightly zip up the top of each bag, being sure to remove any excess air from the inside of the bags. The, lay the bags on the counter and turn over once while manipulating the chicken wings inside the bags, in order to be sure they are all well coated with the marinade.

  3. Place the bags of wings in the refrigerator and allow them to marinate for at least 9-12 hours, turning once to be sure that all sides are all well coated with the marinade.

  4. Preheat your oven to 375°. Get out a big 9X13 baking pan and line the pan with parchment paper or place a rack into the pan that fits.

  5. Now that the wings are marinated, remove them from the refrigerator, open the zip-lock bags and evenly distribute the coated wings into your 9X13 baking pan. Then, sprinkle the wings in the pan with the salt, pepper, and garlic powder.

  6. Place the baking pan with the wings into the oven and bake at 375° for 50 minutes. Once the wings are done, remove them from the oven and pour the saved marinade over the top of the wings and then set your oven on broil. Once the oven is hot, place the wings back into the oven and let them broil for about 3 minutes, until a little crispy and shiny.

  7. Remove from the oven, lightly sprinkle with some sesame seeds, and serve up them dee-lish-us sweet and tangy wings! YUM!


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