Why You’ll Love Teriyaki Chicken Wings Recipe

The marinade combines soy sauce, pineapple juice, garlic, and ginger for a balanced mix of sweet, salty, and aromatic flavors.
Baking (rather than frying) makes the wings easier to prepare and results in less mess — ideal for a fuss‑free meal.
This recipe yields enough wings to serve a crowd (about 24 wings), making it great for sharing with friends or family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup water
1 cup soy sauce
1 cup white sugar
¼ cup pineapple juice
¼ cup vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
3 pounds chicken wings or drumettes

Directions

In a large glass or ceramic bowl, whisk together water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger until the sugar dissolves.
Add the chicken wings to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Lightly grease a baking dish.
Remove the wings from the marinade, letting excess liquid drip off. Discard the used marinade.
Arrange the wings in the prepared baking dish.
Bake for about 1 hour, or until the wings are cooked through and caramelized. Internal temperature should reach 165°F (74°C).

Servings and timing

Servings: 12 (approximately 24 wings)
Prep time: 10 minutes
Cook time: 1 hour
Total time: ~1 hour 10 minutes

Variations

For a thicker glaze, simmer a portion of the marinade in a saucepan until it reduces before tossing the wings in it after baking.
To crisp the skin, broil the wings for a few minutes at the end of baking.
Substitute orange juice for pineapple juice for a citrusy variation.
Add chili flakes or a splash of hot sauce to the marinade for a spicy kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat in a 350°F (175°C) oven or toaster oven for 10–15 minutes until heated through and slightly crisped.

FAQs

What kind of wings work best for this recipe?

Chicken wings or drumettes both work well. Use about 3 pounds to match the marinade quantity.

How long should I marinate the wings for best flavor?

At least 1 hour, though marinating for several hours or overnight deepens the flavor.

Can I grill these instead of baking?

Yes. Grill over medium heat, turning occasionally and brushing with additional marinade (prepared separately), until fully cooked.

Can I make the sauce thicker?

Yes. Simmer a portion of unused marinade until it reduces and thickens, then use it as a glaze after baking.

What if I want crispier wings?

Finish under the broiler for 2–3 minutes or briefly air-fry or pan-fry before serving.

Can I use brown sugar instead of white sugar?

Yes. Brown sugar adds a deeper, molasses-like sweetness.

Is it okay to use less soy sauce for less saltiness?

Yes. You can reduce the soy sauce and replace the difference with water or pineapple juice.

How can I make these wings gluten-free?

Use a gluten-free soy sauce such as tamari. The rest of the ingredients are naturally gluten-free.

Can I double (or halve) the recipe?

Yes. Simply scale the ingredients proportionally. Adjust baking time if needed based on wing thickness or volume.

Can I freeze leftovers?

Yes. Freeze cooled wings in an airtight container or freezer bag for up to 2–3 months. Reheat in the oven until hot and crispy.

Conclusion

Teriyaki chicken wings are a flavorful, easy-to-make dish that’s perfect for both casual and special occasions. The marinade delivers a savory-sweet balance, and baking keeps the process simple and cleanup easy. Whether you’re hosting friends or feeding the family, this recipe is sure to be a favorite on your menu.

Teriyaki Chicken Wings