Baked Teriyaki Chicken Wings

This post is sponsored by Reynolds Wrap®.

an overhead image of teriyaki chicken wings on a foil lined baking sheet, on a table with sauce, wings, and a box of foil

Easy and delicious baked teriyaki chicken wings recipe, sponsored by Reynolds Wrap® Non-Stick Foil. These juicy chicken wings are coated generously with an aromatic, homemade teriyaki sauce, then topped with sesame seeds and scallions for serving. This easy chicken appetizer recipe is great for parties or weekend snacking! 

Watch My Chicken Wings Reel

Watch my YouTube teriyaki chicken wings video reel for a quick overview of the recipe!

Ingredients & Supplies for Chicken Wings

Here are the main ingredients and supplies you’ll need to make these delicious baked chicken wings. Find the full list of ingredients in the printable recipe card below.

  • Reynolds Wrap® Non-Stick Foil – a strong and durable foil that’s perfect for sticky, saucy food like these wings! The food lifts right off with no messy cleanup.
  • Chicken Wings – both whole and separated wings will work well for this recipe.
  • Soy Sauce – for marinating the wings and for making the teriyaki sauce.
  • Sesame Seed Oil – a key ingredient for the teriyaki sauce. This aromatic oil adds tons of flavor!
  • Ginger & Garlic – these two ingredients need to be finely grated for the best results.
  • Sesame Seeds & Green Scallions – for garnishing the wings.
a closeup image of glazed teriyaki chicken wings in a bowl, on a table with a box

Preparing for the Recipe

I love this recipe for baked chicken wings because it’s super easy to make and comes together in no time! Here’s how to make this appetizer:

  1. Start by preheating the oven to 425°F.
  2. Line a large baking sheet with Reynolds Wrap® Non-Stick Foil. Make sure the dull, non-stick side is facing up. Use two overlapping sheets of foil if necessary to cover the entire bottom.

Marinating the Chicken Wings

  1. Remove the chicken wings from packaging, pat dry with paper towels, and place into a large bowl.
  2. Pour 3 tablespoons of soy sauce and a couple tablespoons of cooking oil, such as avocado oil, over the wings. Toss the wings in the sauce, making sure they’re well coated.
  3. Cover the bowl and set the chicken into the refrigerator for 15 minutes.

Baking the Chicken Wings

  1. Place the marinated chicken wings onto the prepared baking sheet, spacing the wings at least ½-inch apart from each other.  
  2. Bake at 425°F for 17 to 19 minutes, until the internal temperature reaches 165°F.
  3. Remove the wings from the oven. Use a paper towel to soak up any chicken juices from the pan. This will help the sauce stick to the wings better.
a closeup image of a dark sauce in a small bowl, next to a box and food on a table

Easy Homemade Teriyaki Sauce

While the chicken wings are baking, it’s a great time to prepare the homemade teriyaki sauce.

  1. For the sauce, pour the soy sauce, rice vinegar, sesame seed oil, maple syrup, and water into a small sauce pot. Add the grated ginger and garlic.
  2. Whisk everything together. Cook the sauce over medium heat, bringing to a simmer. Simmer the sauce for about 8 to 10 minutes.
  3. Combine the cornstarch with 2 tablespoons of water in a small ramekin. Add the slurry to the sauce, whisk, and cook for 1 minute until the sauce has thickened. Remove it from the heat.

Adding the Sauce & Garnishes

  1. Use a pastry brush to apply the sauce to the chicken wings, generously coating them on both sides.
  2. Place the sauce coated wings back into the oven for an additional 5 minutes.
  3. Remove the wings from the oven, garnish with sesame seeds and chopped scallion, and enjoy! These wings are best enjoyed right away with extra sauce on the side for dipping.
a foil-lined tray with teriyaki chicken wings on a table with a box of foil

Easy Cleanup with Reynolds Wrap

I love using Reynolds Wrap® Non-Stick Foil for these saucy chicken wings because it makes prepping, baking, and cleanup so easy! After enjoying the wings, just roll up the used foil and toss. Zero burnt sauce on the pan means less cleanup!

More Recipes to Try!

Enjoyed this easy and delicious recipe? Check out some of my other recipes with Reynolds Wrap® you’re sure to love!

Share it on Pinterest!

a pinnable overhead image of chicken wings on a baking sheet, along with a bowl of chicken wings; with text overlay - 'Baked Teriyaki Chicken Wings'

Easy Baked Teriyaki Chicken Wings

10 minutes prep + 20 minutes cook
25 wings
Super easy and delicious baked teriyaki chicken wings with homemade teriyaki sauce! An easy chicken appetizer great for any party!

Equipment

  • Reynolds Wrap® Non-Stick Foil

Ingredients 

  • 3 lbs chicken wings
  • 3 tbsp soy sauce
  • 2 tbsp avocado oil

For Homemade Teriyaki Sauce:

  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2 tbsp rice vinegar
  • 3 tbsp sesame seed oil
  • 1/4 cup pure maple syrup, or honey, brown sugar
  • 1 inch ginger root, finely grated; about 1 tbsp
  • 5 garlic cloves, finely grated or pressed

For Garnish:

  • 1 tbsp sesame seeds
  • 2 green scallions, chopped

Instructions

  • Start by preheating the oven to 425°F.
  • Line a large baking sheet with Reynolds Wrap® Non-Stick Foil. Make sure the dull, non-stick side is facing up. Use two overlapping sheets off oil if necessary to cover the entire bottom.

Marinating & Baking the Wings:

  • Remove the chicken wings from packaging, pat dry with paper towels, and place into a large bowl.
  • Pour 3 tablespoons of soy sauce and a couple tablespoons of cooking oil, such as avocado oil, over the wings. Toss the wings in the sauce, making sure they’re well coated.
  • Cover the bowl and set the chicken into the refrigerator for 15 minutes.
  • Place the marinated chicken wings onto the prepared baking sheet, spacing the wings at least ½-inch apart from each other. 
  • Bake at 425°F for 17 to 19 minutes, until the internal temperature reaches 165°F.
  • Remove the wings from the oven. Use a paper towel to soak up any chicken juices from the pan. This will help the sauce stick to the wings better.

Homemade Teriyaki Sauce:

  • For the sauce, pour the soy sauce, rice vinegar, sesame seed oil, maple syrup, and water into a small sauce pot. Add the grated ginger and garlic.
  • Whisk everything together. Cook the sauce over medium heat, bringing to a simmer. Simmer the sauce for about 8 to 10 minutes.
  • Combine the cornstarch with 2 tablespoons of water in a small ramekin. Add the slurry to the sauce, whisk, and cook for 1 minute until the sauce has thickened. Remove it from the heat.

Saucing & Garnishing the Wings:

  • Use a pastry brush to apply the sauce to the chicken wings, generously coating them on both sides.
  • Place the sauce coated wings back into the oven for an additional 5 minutes.
  • Remove the wings from the oven, garnish with sesame seeds and chopped scallion, and enjoy! These wings are best enjoyed right away with extra sauce on the side for dipping.
  • After enjoying the wings, just roll up the used foil and toss. Zero burnt sauce on the pan means less cleanup!

Nutrition

Serving: 1chicken wing | Calories: 106kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 402mg | Potassium: 75mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg