Best 9 Garlic Teriyaki Chicken Wings Recipes

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**Garlic Teriyaki Chicken Wings: A Symphony of Sweet, Savory, and Tangy Flavors**

Indulge in a culinary journey with our delectable Garlic Teriyaki Chicken Wings, where East meets West in a harmonious blend of flavors. These succulent chicken wings are marinated in a tantalizing mixture of garlic, ginger, soy sauce, and brown sugar, then baked to perfection until crispy on the outside and juicy on the inside. Basted with a luscious teriyaki glaze, each bite offers a symphony of sweet, savory, and tangy notes that dance on your palate. Whether you're hosting a casual gathering or seeking a weeknight dinner that packs a punch, these chicken wings are sure to satisfy every craving. Dive into the diverse world of flavors with our carefully curated collection of recipes, including Air Fryer Garlic Parmesan Wings, Korean Gochujang Wings, and Honey Sriracha Wings. Prepare to embark on a culinary adventure where crispy, flavorful chicken wings take center stage.

Let's cook with our recipes!

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night. Delicious!

Provided by Amy Powell

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h10m

Yield 12

Number Of Ingredients 8

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

Steps:

  • Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
  • Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 0.2 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 1226.7 mg, Sugar 17.5 g

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

Provided by Tyler Florence

Categories     appetizer

Time 40m

Yield 12 cocktail servings

Number Of Ingredients 14

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
  • Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

CHICKEN WINGS WITH BUFFALO SRIRACHA, BOURBON TERIYAKI, SZECHUAN GARLIC AND PARMESAN SAUCES



Chicken Wings with Buffalo Sriracha, Bourbon Teriyaki, Szechuan Garlic and Parmesan Sauces image

Provided by Food Network

Time 15h20m

Yield 6 servings

Number Of Ingredients 26

30 pieces medium drumettes and flats
4 ounces salt
3 quarts vegetable oil
1 cup potato starch
3 cups Louisiana hot sauce
2 cups white vinegar
4 ounces sriracha
2 tablespoons sriracha powder
1 tablespoon soy lecithin powder
1/2 teaspoon xanthan gum
6 sticks butter
2 quarts Shaoxing wine
1 quart soy sauce
4 cups dark brown sugar
2 cups rice wine vinegar
1 cup bourbon
4 ounces minced garlic
4 ounces minced ginger
2 ounces cornstarch
1 ounce Szechuan peppercorns
7 ounces grated Parmesan
3 ounces garlic powder
1 ounce Korean red pepper flakes
1 quart vegetable oil
4 ounces minced garlic
3 ounces dried red pepper

Steps:

  • For the double fried wings: Put the wings in a large container and pour the salt and 2 gallons of water over the top. Let the brine wings sit, refrigerated, for at least 12 hours.
  • For the buffalo sriracha sauce: Combine hot sauce, vinegar, sriracha, sriracha powder, soy lecithin powder and xanthan gum in a blender. Melt the butter for about 10 minutes over medium heat. Turn blender on low speed and slowly add butter. Add until all of it has been well blended.
  • For the bourbon teriyaki glaze: Combine wine, soy sauce, brown sugar, vinegar, bourbon, garlic and ginger in a pot. Bring to the boil and simmer for 20 minutes. Combine cornstarch with 2 cups water in a bowl, then add cornstarch slurry to the sauce and bring back to the boil for 10 minutes. Simmer and stir until it thickens. Let cool for 20 minutes, then blend until completely purified.
  • For the Szechuan Parmesan dry rub: Toast the peppercorns in a pan over medium heat until fragrant, being sure to avoid any charring or burning, then blend to a coarse grain. Mix together with the Parmesan, garlic powder and pepper flakes and store in a dry container.
  • For the Szechuan garlic oil: Put oil, garlic and pepper in a pot over medium heat for about 20 minutes to allow flavors to infuse. Cool to room temperature, then store in a dry squeeze bottle.
  • For the double fried wings: Heat the vegetable oil in a deep-fryer or Dutch oven to 350 degrees F.
  • Combine the potato starch and 1 cup water in a bowl and mix thoroughly. Dip the wings into the slurry and then into frying oil. Cook for approximately 4 minutes. Take the fried wings out and put them back into the slurry, then fry again for approximately 3 minutes more.
  • Toss a third of the wings in the buffalo sauce and a third in the teriyaki glaze. Lightly coat the remaining third of the wings in the Szechuan garlic oil, then sprinkle the Szechuan Parmesan dry rub over them.

OVEN-BAKED TERIYAKI CHICKEN WINGS



Oven-Baked Teriyaki Chicken Wings image

These easy teriyaki chicken wings are marinated overnight, then baked in the oven for a tasty appetizer or main dish.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Dinner

Time 13h20m

Yield 6

Number Of Ingredients 20

For the Marinade:
1/3 cup soy sauce
1/3 cup balsamic vinegar
1/4 cup firmly packed brown sugar
2 cloves garlic, pressed or finely minced
1 teaspoon ginger root , grated fresh
1/4 teaspoon black pepper
2 green onions , thinly sliced, tops included
For the Chicken Wings:
24 large chicken wing pieces, drumsticks, and forewings, thawed if frozen
Dash Hungarian sweet paprika
For the Teriyaki Sauce:
1/3 cup soy sauce
1/3 cup balsamic vinegar
1/2 cup firmly packed brown sugar
1/4 teaspoon black pepper
2 cloves garlic, pressed or finely minced
1 teaspoon ginger root, grated fresh
2 green onions, thinly sliced, tops included
Garnish: 1 tablespoon toasted sesame seeds

Steps:

  • Gather the ingredients.
  • Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.
  • Gently heat on low just until the sugar is dissolved. Remove from heat and let cool to room temperature.
  • Stir in the green onions.
  • Place the chicken wings in a large zip-close freezer bag.
  • Pour in the cooled teriyaki marinade , squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.
  • Gather the ingredients.
  • Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.
  • Place the chicken wings on the rack, cover them with the marinade from the bag, and sprinkle generously with paprika.
  • Cover the pan tightly with foil and bake for 45 minutes.
  • Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.
  • Gather the ingredients.
  • Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.
  • Remove from heat, stir in the garlic and ginger root, and let cool to room temperature.
  • Stir in the green onions.
  • Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds.
  • Serve the remaining sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 335 kcal, Carbohydrate 31 g, Cholesterol 107 mg, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, Sodium 1632 mg, Sugar 27 g, Fat 14 g, ServingSize 24 pieces (6 servings), UnsaturatedFat 0 g

GARLIC AND PARMESAN CHICKEN WINGS



Garlic and Parmesan Chicken Wings image

The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h10m

Yield 8

Number Of Ingredients 16

cooking spray
3 quarts cold water
⅓ cup balsamic vinegar
¼ cup salt
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
8 cloves garlic, minced
1 pinch salt
3 tablespoons olive oil, or as needed
1 tablespoon freshly ground black pepper
2 teaspoons red pepper flakes, or to taste
4 pounds chicken wings, separated at joints, tips discarded
2 tablespoons fine bread crumbs
1 cup finely grated Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
  • Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
  • Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
  • Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
  • Bake in the preheated oven until browned, 20 to 25 minutes.

Nutrition Facts : Calories 276 calories, Carbohydrate 5.4 g, Cholesterol 56.5 mg, Fat 19.3 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 5.6 g, Sodium 246.1 mg, Sugar 1.8 g

BAKED TERIYAKI WINGS RECIPE BY TASTY



Baked Teriyaki Wings Recipe by Tasty image

Here's what you need: chicken wings, baking powder, salt, low sodium soy sauce, honey, brown sugar, sesame seed

Provided by Mercedes Sandoval

Categories     Snacks

Yield 2 servings

Number Of Ingredients 7

1 lb chicken wings
2 teaspoons baking powder
1 teaspoon salt
⅓ cup low sodium soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon sesame seed

Steps:

  • Preheat oven to 400˚F/200˚C.
  • Remove excess moisture from chicken wings with a paper towel.
  • In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
  • Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
  • In a skillet, combine soy sauce, honey, and brown sugar on medium heat. Bring to a boil and add in sesame seeds.
  • Once sauce is thickened, stir in chicken wings until fully coated.
  • Serve with your favorite side dish or dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 1 gram, Protein 38 grams, Sugar 31 grams

GARLIC-TERIYAKI CHICKEN WINGS



Garlic-Teriyaki Chicken Wings image

I whipped these little guys up since we were craving chicken wings from our favorite local restaurant. We didn't want to drive the 10 miles there - so I came up with this recipe with ingredients we had on hand. My fiance swears they are better than any we've had; and I have to agree!!!

Provided by hollyberry117

Categories     Chicken

Time 20m

Yield 8-10 wings, 4 serving(s)

Number Of Ingredients 11

3 lbs chicken wings, separated
2 teaspoons coarse salt
1/2 cup butter
3 tablespoons light corn syrup
1 cup soy sauce
1 cup brown sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 garlic cloves, minced
1/2 tablespoon fresh ginger, pressed and minced (optional)
vegetable oil (for frying) or canola oil (for frying)

Steps:

  • Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt. Cool and set aside in large bowl.
  • Heat oil on high heat until it hisses when splashed with a drop of water.
  • Coat chicken pieces with salt.
  • Carefully lower chicken wings into hot oil. Fry until chicken is caramel in color and crispy; about 10 minutes.
  • Remove chicken from oil and drain on paper towels.
  • Toss chicken in butter mixture until well coated. Remove and serve with blue cheese or ranch.

TERIYAKI BAKED WINGS RECIPE BY TASTY



Teriyaki Baked Wings Recipe by Tasty image

Here's what you need: chicken wings, baking powder, salt, soy sauce, brown sugar, honey, sesame seed

Provided by Camille Bergerson

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 7

1 ½ lb chicken wings
2 teaspoons baking powder
¼ teaspoon salt
½ cup soy sauce
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon sesame seed

Steps:

  • Preheat oven to 250˚F (130˚C).
  • Place wings in a large bowl and pat dry.
  • Add the baking powder and salt to the wings. Stir to coat.
  • Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up.
  • Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)
  • For sauce, in a hot pan, bring soy sauce to a boil.
  • Stir in brown sugar and honey.
  • Add in sesame seeds and stir until slightly thickened and bubbling.
  • Add wings and stir to coat.
  • Enjoy!

Nutrition Facts : Calories 620 calories, Carbohydrate 36 grams, Fat 37 grams, Fiber 1 gram, Protein 39 grams, Sugar 31 grams

TERIYAKI CHICKEN WINGS



Teriyaki Chicken Wings image

These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.

Provided by dawnie2u

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs chicken wings, tips removed and split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
3 garlic cloves, minced

Steps:

  • Place chicken wings in a large shallow baking pan.
  • Bring the remaining ingredients to a boil in a saucepan.
  • Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours.
  • Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.

Tips:

  • For the best flavor, use fresh garlic and ginger.
  • If you don't have teriyaki sauce, you can make your own by combining soy sauce, brown sugar, rice vinegar, and mirin.
  • To make the chicken wings extra crispy, bake them at a high temperature for the last few minutes of cooking.
  • Serve the chicken wings with your favorite dipping sauce, such as ranch dressing or blue cheese dressing.

Conclusion:

These garlic teriyaki chicken wings are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. The chicken wings are crispy on the outside and juicy on the inside, and the teriyaki sauce is sweet, savory, and garlicky. You'll love this recipe!

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