Easy

Sticky Teriyaki Chicken Wings

Name: Sticky Teriyaki Chicken Wings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 lbs chicken wings; 0.25 cup soy sauce; 3 tbsp mirin; 2 tbsp brown sugar; 1 tbsp rice vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tsp cornstarch mixed with 1 tbsp water; 1 tsp sesame oil; 1 tbsp sesame seeds; 2 stalks green onions, sliced

(635)

1 hr4500 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 15, 2024

Teriyaki wings hit that perfect sweet-savoury balance that makes you eat way more than you planned. The homemade teriyaki sauce — soy sauce, mirin, brown sugar, ginger, garlic, and a splash of rice vinegar — is miles ahead of anything from a bottle. The trick to getting that glossy, caramelized coating is reducing the sauce until it's thick enough to cling to the wings without pooling at the bottom of the bowl. Bake the wings first until crispy, then toss in the warm sauce and hit them with sesame seeds and sliced green onion. VH teriyaki sauce from the grocery store is fine in a pinch, but once you make this homemade version, you'll never go back to bottled.

chicken-wingsjapanesestickysweet-savoury

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Pat Dry, Then Wait

“After patting wings completely dry, let them sit uncovered in the fridge for at least 2 hours (overnight is best). This dries the skin surface even further — the secret to truly crispy baked wings.”

Season Generously

“Most home cooks under-season their chicken. I use about 1 teaspoon of kosher salt per pound of chicken, applied at least 30 minutes before cooking for the deepest flavour penetration.”

Mise en Place Saves Time

“Even for quick recipes, spend 3 minutes measuring and prepping everything before you turn on the heat. It sounds counterintuitive, but it actually speeds up cooking because you're never scrambling mid-recipe.”

About This Recipe

Sticky Teriyaki Chicken Wings are a delightful fusion of sweet and savoury that captures the hearts of Canadian home cooks. The allure of this dish lies in its homemade teriyaki sauce, which elevates the wings beyond any store-bought option. When baked to a perfect crisp, these wings are not only irresistible but also bring a comforting warmth that makes them ideal for gatherings or a cozy night in. The glossy, caramelized coating glistens with each bite, creating a satisfying texture that keeps you reaching for just one more wing.

Perfect for game nights, barbecues, or family dinners, these wings are a crowd-pleaser that never disappoints. The combination of soy sauce, mirin, and fresh ginger creates a depth of flavour that dances on your palate. As a Canadian recipe writer, I can assure you that once you experience the balance of sweet and salty in these sticky wings, they will quickly become a staple in your home kitchen.

Tips for the Best Sticky Teriyaki Chicken Wings

To achieve the perfect sticky coating, it's essential to reduce the homemade teriyaki sauce until it thickens enough to cling to the wings without pooling. Bake the chicken wings at 200°C (400°F) until they reach an internal temperature of 75°C (165°F) for juiciness. Be sure to toss them in the warm sauce right after baking to ensure maximum flavour absorption. Also, consider using parchment paper on your baking sheet to help with crispiness and cleanup.

What to Serve With It

Serve these sticky teriyaki chicken wings with a side of crunchy coleslaw that adds a refreshing contrast to the rich flavours. Pair them with a light, citrusy salad or some fresh vegetable skewers for a balanced meal. For a true Canadian touch, try serving them alongside some homemade potato wedges or sweet potato fries, which are perfect for dipping into any extra teriyaki sauce.

Storage & Reheating

Leftover sticky teriyaki chicken wings can be stored in an airtight container in the fridge for up to three days. When reheating, place them in the oven at 175°C (350°F) for about 10-15 minutes to keep them crispy and juicy. If you want to freeze them, do so before tossing in the sauce, and they’ll last for up to three months. Thaw in the fridge overnight before reheating, then coat with the homemade teriyaki sauce.

Nutrition Per Serving

500

Calories

35g

Protein

26g

Fat

30g

Carbs

Fiber0g

Sugar24g

Sodium900mg

Frequently Asked Questions

Can I use chicken drumsticks instead of wings?+

Absolutely! Chicken drumsticks will work beautifully with this teriyaki sauce. Just be sure to adjust the cooking time as they may require a bit longer to cook through.

What can I substitute for mirin if I don't have it?+

If you don’t have mirin, you can use a mix of rice vinegar and sugar. Combine 1 tablespoon of rice vinegar with 1 teaspoon of sugar to mimic the sweet acidity mirin provides.

Is it necessary to bake the wings before tossing them in the sauce?+

Yes, baking the wings first helps achieve a crispy texture, which is essential for that delightful contrast with the sticky sauce. Frying or grilling can also work if you prefer those methods.

Can I prepare the teriyaki sauce in advance?+

Definitely! You can make the teriyaki sauce ahead of time and store it in the fridge for up to a week. Just warm it up before tossing the cooked wings.

What can I do if my sauce is too thick?+

If your sauce thickens too much, simply add a splash of water or chicken broth and warm it up on the stove until it reaches your desired consistency.

Reviews

4.5 / 5 (635 reviews)

Sarah W.

May 21, 2025

Followed the recipe exactly and it was perfect.

Brandon N.

Sep 24, 2025

Easy to follow and turned out amazing. A new favourite.

Amanda J.

Nov 9, 2025

Made this twice already this month. So delicious!

Recipe at a Glance

Prep:

15 min

Cook:

45 min

Total:

1 hr

Servings:

Difficulty:

Easy

Pro Tips

1Mirin is in the international aisle of most Canadian grocery stores. It adds a subtle sweetness that sugar alone can't replicate.
2If you can't find mirin, substitute 2 tablespoons of dry sherry with 1 teaspoon of sugar.
3Double the sauce recipe and keep the extra in the fridge — it's brilliant on grilled chicken breast, salmon, or stir fry throughout the week.

Variations

Spicy teriyaki: add 1 tablespoon of Sriracha or chili garlic sauce to the sauce.
Pineapple teriyaki: add 2 tablespoons of pineapple juice and garnish with grilled pineapple chunks.
Slow cooker version: cook wings on low for 3 hours in sauce, then broil 5 minutes to crisp.

Chicken Wings

Sticky Teriyaki Chicken Wings

The secret to the best Sticky Teriyaki Chicken Wings? It is easier than you think.

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience