Description
These Teriyaki Wing Dings are marinated in a flavorful blend of soy sauce, lemon juice, brown sugar, ketchup, and seasonings before being baked until golden and caramelized. The combination of sweet, savory, and tangy flavors creates a crowd-pleasing appetizer perfect for parties, game days, and family gatherings.
Flavor Profile
Sweet, savory, tangy, garlicky, caramelized
Equipment Needed
Large mixing bowl or resealable bag
Whisk
Baking sheet or shallow baking pan
Wire rack
Aluminum foil
Basting brush
Tongs
Measuring cups and spoons
Serving platter
Ingredients
Wings
2 pounds chicken wings, separated into flats and drumettes, tips removed
Teriyaki Marinade
⅓ cup lemon juice
¼ cup ketchup
¼ cup soy sauce
¼ cup vegetable oil
2 tablespoons brown sugar
¼ teaspoon garlic powder
¼ teaspoon black pepper
Instructions
Prepare the Wings
- Separate the chicken wings into flats and drumettes and remove the tips.
- Pat the wings dry with paper towels.
Prepare the Marinade
- In a large bowl, whisk together:
- Lemon juice
- Ketchup
- Soy sauce
- Vegetable oil
- Brown sugar
- Garlic powder
- Black pepper
- Mix until the sugar dissolves.
- Add the chicken wings and toss to coat thoroughly.
- Cover and refrigerate for at least 6 hours or overnight.
- Turn the wings occasionally while marinating.
Bake the Wings
- Preheat the oven to 375°F (190°C).
- Line a shallow baking pan with aluminum foil.
- Place a wire rack inside the pan.
- Arrange the wings in a single layer on the rack.
- Reserve the marinade for basting.
- Bake for 40 to 45 minutes.
- Baste the wings with the marinade every 10 to 15 minutes.
- Continue baking until golden brown, caramelized, and the internal temperature reaches 165°F (74°C).
- Transfer to a serving platter and serve warm.
Recipe Notes
Heat Adjustment Suggestions
Add ¼ teaspoon crushed red pepper flakes to the marinade.
Mix in 1 teaspoon sriracha or chili garlic sauce.
Add a pinch of cayenne pepper for extra heat.
Make-Ahead Tips
The wings can marinate overnight for maximum flavor.
Cooked wings may be refrigerated for up to 3 days and reheated before serving.
Serving Suggestions
Serve with fried rice, steamed rice, stir-fried vegetables, or Asian slaw.
Garnish with sliced green onions and toasted sesame seeds.
Perfect for parties, game days, potlucks, and family dinners.
TERIYAKI WING DINGS (Sweet & Tangy Teriyaki Chicken Wings)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- Pat the wings dry with paper towels.
- In a large bowl, whisk together: Lemon juice, Ketchup, Soy sauce, Vegetable oil, Brown sugar, Garlic powder, and
- Black pepper
- Mix until the sugar dissolves.
- Add the chicken wings and toss to coat thoroughly.
- Cover and refrigerate for at least 6 hours or overnight.
- Turn the wings occasionally while marinating.
- Preheat the oven to 375°F (190°C).
- Line a shallow baking pan with aluminum foil.
- Place a wire rack inside the pan.
- Arrange the wings in a single layer on the rack.
- Reserve the marinade for basting.
- Bake for 40 to 45 minutes.
- Baste the wings with the marinade every 10 to 15 minutes.
- Continue baking until golden brown, caramelized, and the internal temperature reaches 165°F (74°C).
- Transfer to a serving platter and serve warm.
Nutrition
Notes
Mix in 1 teaspoon sriracha or chili garlic sauce.
Add a pinch of cayenne pepper for extra heat. Make-Ahead Tips The wings can marinate overnight for maximum flavor.
Cooked wings may be refrigerated for up to 3 days and reheated before serving. Serving Suggestions Serve with fried rice, steamed rice, stir-fried vegetables, or Asian slaw.
Garnish with sliced green onions and toasted sesame seeds.
Perfect for parties, game days, potlucks, and family dinners.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by classic teriyaki-style marinades that balance sweet, savory, and tangy ingredients for flavorful baked chicken.
Source: Just One Cookbook
Nutrition Information
Estimated per serving (based on 6 servings)
Calories: 295
Protein: 20 g
Carbohydrates: 8 g
Fat: 19 g
Saturated Fat: 3 g
Cholesterol: 75 mg
Sodium: 520 mg
Fiber: 0 g
Sugar: 6 g
Prep Time: 10 minutes
Marinate Time: 6 hours
Cook Time: 45 minutes
Total Time: 6 hours 55 minutes
Yield: 2 pounds chicken wings
Difficulty: Easy
