Teriyaki sauce chicken wings with classic sweet, sticky and salty Japanese flavours that can be oven-baked or cooked in an air fryer.
If you are cooking this in the oven, it will take around an hour and 10 minutes and just 45 minutes in the air fryer (including preparation).
"Japanese" Teriyaki Wings
Sticky glazed wings are something of a weakness of mine. I have loads of variations on my website, and I can't pick a favourite!
They range from mango and habanero wings to sticky Thai chicken wings and honey and sriracha wings to peri peri chicken wings.
Unlike most of my offerings, these sticky teriyaki chicken wings are not spicy, unless you count my chilli garnish.
They are, however, absolutely delicious. They begin by being baked until they start to get crispy in a seasoning mix. That mix contains white pepper, ginger and garlic because they are awesome and work so well with teriyaki.
Then, they are finished in a reduced soy and honey-based teriyaki sauce, a sauce very similar to the one I use in my teriyaki chicken noodles.
It's a gloriously simple recipe that takes a little over an hour in the oven and about 45 minutes in a stir fryer.
Frequently Asked Questions
Are these better cooked in the oven or in an air fryer?
I usually provide air fryer and oven baking instructions for all of my wing recipes, and generally speaking I think that an air fryer does a better job.
However, the opposite is the case with these wings, the teriyaki sauce becomes really jammy and sticky in the oven.
I have some alterations in the air fryer variant to counter this, but they still do not work out quite as good.
Is there a substitute for mirin?
I think that Japanese rice wine mixed with an eighth of a teaspoon of sugar is the best option for this recipe.
Can I use any rice wine vinegar?
Yes, I use a Japanese rice vinegar but anything you have in your cupboard will work just fine.
Can I use garlic powder rather than garlic granules?
Yes, but you will need to reduce the amount by half.
Can I use brown sugar rather than honey?
Yes, but be aware that honey is sweeter than brown sugar, as a result, you will need to add extra brown sugar. I'd add 2¾ tablespoons of brown sugar to replace the honey in this recipe.
Serving Suggestions
My favourite side for these teriyaki chicken wings is some form of French fry or chip.
Here they are paired with some air fryer cooked frozen French fries, although a portion of my air fryer chips would work just as well.
They are also superb with my salt and pepper chips or even sweet potato fries!
Add a little prepared salad or a nicely dressed green salad on the side and you are ready to rock and roll.
Equipment Used
I only name-check specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Oven or Air Fryer.
- Hob/Stovetop.
- Baking tray if you are cooking this in an oven.
- Tin foil, this is useful if you are baking these wings, it will cut down on the washing up.
- Mixing bowls.
- Kitchen tongs.
- Whisk.
- Kitchen knife.
- Chopping board.
- A combination of weighing scales and measuring spoons.
Sticky Teriyaki Chicken Wings Recipe
Ingredients
- 14-18 Chicken Wings Around 1Kg
For the Seasoning:
- ½ teaspoon Baking Powder
- ½ teaspoon Garlic Granules
- ¼ teaspoon Ginger Powder
- ¼ teaspoon Salt
- ⅛ teaspoon White Pepper
For the Teriyaki Glaze:
- 75 ml Light Soy Sauce ⅓ Cup
- 40 g Honey 2 Tbsp
- 1 tablespoon Mirin
- ½ tablespoon Rice Vinegar
- ½ tablespoon Dark Soy Sauce
- ½ teaspoon Corn Flour ONLY REQUIRED FOR THE AIR FRYER VARIANT
- 1 teaspoon Water ONLY REQUIRED FOR THE AIR FRYER VARIANT
Instructions
- Separate the wings into three parts, you do not need the wing tips, but they make a great stock, so freeze them if you are that type of cook.
- Mix together the baking powder, garlic granules, salt, white pepper and ginger powder in a small bowl, then throw the wings into a large bowl, sprinkle over the seasoning and mix well.
For the Glaze:
- Heat a small (15cm or 6") saucepan over a high heat and when it is hot, pour in the soy sauce. It should boil immediately and reduce by half, this will only take a minute or two, then remove the pan from the heat.
- Add the honey, mirin, rice wine and dark soy sauce and whisk to combine, return the pan to a medium heat and cook for 5 minutes, whisking occasionally. You want the glaze to reduce a little and become sticky, so ensure it is bubbling a little during this phase. Then set aside until the wings are ready to be glazed.
- If you are cooking this in an air fryer, make a cornflour slurry by mixing the cornflour and water and whisk it through the sauce for a minute or two.
To Bake (1 Hour):
- Place the chicken wings "presentation" side down on a baking rack placed on top of a baking tray. Lining the tray with foil reduces the washing up!
- Cook the wings in a preheated oven and cook for 30 minutes at 130ºC or 250ºF.
- Remove the chicken wings, crank the heat up to 200ºC or 400ºF, flip the wings and return them to the oven for 15 minutes.
- Whilst the wings are cooking prepare the teriyaki glaze (See Above).
- Remove the wings from the oven and slide them off the rack into the pan, pour over the teriyaki sauce and toss to coat. I like to make sure the wings are "presentation" side down in the sauce, but it is not important. Return the wings to the oven for a final 10-12 minutes, if you have a fan-assisted oven flipping over to this mode now returns the best results.
- I like to garnish these wings with freshly chopped chilli, spring onions and sesame seeds.
To Air Fry (35 Minutes):
- Spray the air fryer basket with oil and add the seasoned chicken wings.
- Cook for 20 minutes at 160°C or 320°F, shake them halfway through.
- Turn up the heat to 200°C or 400°F and cook for a further 10 minutes.
- Transfer the wings to a bowl pour over the glaze and toss to coat.
- Return to the air fryer and cook for another 3-5 minutes at 200°C or 400°F.
