Teriyaki Chicken Wings with homemade teriyaki sauce are sticky and delicious. These teriyaki wings are the perfect game day appetizer or easy meal for busy weeknights. They're finger-licking good!
This recipe for sticky teriyaki chicken wings comes from my grandma's recipe box. She used to make these homemade chicken wings frequently when I was growing up, usually for an easy dinner on the weekends.
They're absolutely lip-smacking delicious. These are not crispy wings, but personally, I think these teriyaki wings are the best sticky wings ever.
My teriyaki chicken wings recipe is a little different from other chicken wings recipes in that you cook them on the stove in a skillet. You can also use an electric skillet if you have one -- Grandma did!
Expert tip - They're super messy! Just be sure to have plenty of napkins on hand, and you'll be fine.
You only need a few simple ingredients to make teriyaki sauce for wings. They should be easy to find in your grocery store.
- Chicken wings -- I buy wings cut into drumettes and wingettes, sometimes known as party wings. You can cut whole chicken wings yourself or use the whole wings.
- Pineapple juice -- to sweeten the sauce and add flavor
- Beer -- to tenderize the wings
- Soy sauce -- use low sodium soy sauce to cut down on sodium or regular if you prefer
- Brown sugar -- to sweeten the sauce
- Seasonings -- dried minced onions, sea salt, garlic powder and ground ginger
- Olive oil -- or vegetable oil or cooking spray for browning the wings
- Optional garnish -- sesame seeds, green onions or fresh parsley
How to Make Teriyaki Sauce for Wings
To make the homemade teriyaki sauce, add all of the ingredients except the wings and oil in a large mixing bowl or large bowl. Whisk to combine.
You can use the sauce as a marinade for wings or just use it to cook the wings. I used to marinate the wings, but they have plenty of flavor without marinading.
How to Make Teriyaki Chicken Wings on the Stove
Add the olive oil to a large skillet. I highly recommend a non stick skillet or cast iron skillet.
Next, pat the chicken pieces dry with a paper towel. Then, place chicken wings in the skillet in a single layer, and brown in the olive oil.
Note, if you can't fit all of the chicken pieces in a skillet, you can cook them in batches and keep them warm in the oven.
Next, slowly add the teriyaki sauce ingredients and heat until the sauce starts to boil. Reduce the heat to medium or medium low, and allow to simmer in the sauce.
As the wings simmer in the sweet sticky sauce, the sauce will start to reduce and thicken up.
You'll want to keep a close eye on them and turn them frequently so they cook evenly and don't burn.
As the wings cook, the alcohol in the beer cooks out. So, the whole family can enjoy this recipe! My kids love it!
The wings take about 45 minutes to cook. This allows the sauce to thicken and reduce. When it's thick and sticky, the wings are done.
Make sure the internal temperature is 165 degrees f, according to a meat thermometer or instant-read thermometer.
And, honestly, the longer the wings sit, the better they taste. So whenever you're ready, just dig right in!
How to Store and Reheat
Place leftover wings in an airtight container in your refrigerator. If you have an leftover chicken wings, they're even better the next da! They keep fresh for up to 4 days.
You can also freeze cooked wings for up to 3 months in a freezer safe container or zip top freezer bag.
Reheat chicken wings in an air fryer or on the stove over medium heat. You may want to add leftover teriyaki sauce if you have any or a little store-bought teriyaki sauce to the skillet when reheating.
These delicious sticky Asian-style chicken wings are perfect for a game day appetizer during football season or whenever you want an easy chicken dinner.
We love serving these party wings on Super Bowl Sunday! But don't forget the napkins!
The original recipe called for you to marinate the chicken wings in the teriyaki marinade for 4 hours or overnight. You can do this, but I personally think the wings have plenty of flavor since they cook in the marinade.
You can either use the marinade to cook the wings (it's safe since you are cooking the sauce) or discard the marinade and make fresh sauce.
In place of beer, you can use water or chicken broth.
Substitute fresh ginger or minced garlic cloves for the dried ingredients if you like.
For oven baked teriyaki wings, you will need to cook the sauce to thicken it before adding to the chicken.
You can use your favorite teriyaki sauce here instead of the marinade. But, nothing compares to homemade teriyaki sauce!
The sauce will thicken as it reduces in the skillet. You can also make a cornstarch slurry using 1 tablespoon cornstarch to 1 tablespoon cold water and use this to thicken the sauce.
Teriyaki Chicken Wings
- 30 chicken wings or drummettes
- 1 cup low sodium soy sauce
- 1 cup pineapple juice
- 1 cup beer
- ½ cup brown sugar
- 2 tablespoons dried minced onions
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- In a large bowl, add the marinade ingredients, except for the olive oil, and whisk together until well combined
- Add olive oil to a large skillet, then add chicken and brown on both sides over medium heat
- Add marinade to skillet, and heat until boiling. Reduce to a simmer, and cook over medium to medium low heat, turning frequently.
- Cook until internal temperature is at least 160 degrees, according to meat thermometer. Let simmer over low heat until ready to serve
Nutrition information is estimated. Please do your own calculation to fit special diets.
I hope you enjoy these sticky pineapple teriyaki chicken wings as much as we do! These are one of our favorite finger foods.
If you do make this teriyaki chicken wing recipe, be sure to leave a star rating and/or comment.
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Recipe published in 2017 and updated in 2023