Honey Teriyaki Hot Wings
Sweet and spicy wings baked to crisp perfection. Doesn’t get easier than that!
Thank you so much for all the get well wishes! You guys are the best. Seriously. You guys are so great that I’m even thinking about doing two giveaways in the coming weeks so stay tuned!
Now I’m definitely feeling a bit better but I’m still not fully recovered. I did take a day off of work yesterday and “relaxed” at home – “relaxed” meaning tidying up the house and cooking a bit here and there. Jason couldn’t seem to understand why I just couldn’t “chill.” My response: “Well, the toilet was gross! I couldn’t leave it like that!”
As you can tell, I’m a bit OCD.
Anyway, we should start talking about these wings or I’ll be writing a full on essay about my OCD. Now I made these because as I’ve said before, Jason is a wing fanatic so I’m always trying different wing recipes here and there. This one was particularly finger-licking sweet and spicy, but definitely not spicy enough for Jason. I think I’ll add more Sriracha the next time I make this. After all, you can never have too much Sriracha, right?
So here’s how you make this – it’s incredibly simple!
We’ll first start with the sauce mixture by combing the soy sauce, Mirin, honey, garlic, ginger, Sriracha and cornstarch mixed with 1 tablespoon water.
Now we should arrange the wings in a single layer in a large baking dish. A 9×13 casserole dish worked perfectly for me.
Next we’ll pour that lovely sauce mixture all over these babies.
Then we’ll pop them into the oven for about 45-50 minutes. Be sure to turn them at halftime.
And lastly, we’ll broil these guys for about 2-3 minutes for a bit of charred-ness (is this even a word)?
And that’s it! Super easy, right?
If it’s not spicy enough, feel free to serve with more Sriracha!
Honey Teriyaki Hot Wings
Ingredients
- 3-4 pounds chicken wings
- 1 tablespoon corn starch
- 1 ⅓ cups soy sauce
- ⅓ cup Mirin rice cooking wine
- ½ cup honey
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2-3 tablespoons Sriracha, optional
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a small bowl, whisk together cornstarch and 1 tablespoon water. In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Sriracha and cornstarch mixture.
- Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.
- Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. Then broil for 2-3 minutes, or until the wings are slightly charred.
- Let cool for 10 minutes before serving.
Did you make this recipe?
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Where’s the terriki in the recipe????
Lucy, the list of ingredients is for homemade teriyaki sauce from scratch.
This was such an amazing recipe. Everyone loved it, and they were even better the second day after they soaked up even more flavor! The meat just fell off the bone. This sauce is awesome, and the recipe is so easy. No frying oil to deal with after. I loved it! Thank you so much!!
Hi Chung-Ah,
It’s my first time making this recipe and it looks really delicious. I couldn’t read through all the comments so I don’t know if you’ve answered these questions: I wanted to know if it’s possible to reuse the teriyaki sauce for other recipes and can I put this in my toaster oven?
Thanks!
Yes, you can certainly use leftover teriyaki sauce, although I have to recommend this homemade sauce here – it’s amazing and surely one of my favorites!
Looking forward to this! Do I toss the chicken in the corn starch and water before placing them in the cooking dish?
You will stir in the cornstarch mixture with the rest of the ingredients: “In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Sriracha and cornstarch mixture.”
I made this last weekend and it was fantastic! I confess I broke a few rules- used drumsticks and thighs instead of wings. Doubled the ginger. Didn’t have Mirin so I used Rice Wine Vinegar instead (sorry- I know that is a no-no, but it worked!), and I typically use that other Asian hot chili sauce which worked just fine as a substitute for Sriracha. I also omitted the cornstarch to save a few calories which only resulted in a little thinner sauce which is just as tasty. I also threw in sliced red and green bell peppers and a little onion. Result was Damn Delicious! Served it over rice on day one and then enjoyed it cold as left-overs the rest of the week! Really tasty!
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I tried this recipe last night and they were amazing! I do recommend marinating the wings in the sauce for a few hours, the meat was so tender it just fell off the bones.
Hi all I have a question about these wings that look delicious…..We are having a Cocktail Party for about 40 people in June……I LOVE to cook and entertain and I will be doing all the cooking for the Buffet Table Most all of the things I am making can be made the day before the party and a few will have to be made the morning of…..My question is Can I make these the day before like the night before the party? If not that’s ok I will make them the day of I will have many chaffing dishes set up to keep the food hot…Oh and how many pounds do you think I will need for 40 people keep in mind there will be PLENTY of other food….Thanks
I recommend making this right before serving. I also think about 10 pounds should be sufficient for a big group gathering, especially if there will be plenty of other food at the party.
I added some brown sugar and had to leave off the spice. Hubby can’t have hot foods. I would recommend that you take the skins off for a ‘more’ healthier dish. We will be making it again!!!!!
Hi want to try this chicken tonight what is broiling thanks
Broiling is an oven setting.
I made these wings over the weekend and I really loved the recipe, but it was too salty for my personal tastes. I plan on using low sodium soy sauce in the future, but I will definitely be making this recipe again. Thank you so much for sharing it with us!
Maria, you can always reduce the amount of soy sauce for a less saltier taste, or you can serve it alongside some rice and veggies.
Tried this recipe exactly but was too salty. Thx for sharing though.
Ginger, if this is too salty to taste, I recommend reducing the amount of soy sauce or serving these wings with rice.
i LOVE your blog! i have been silently stalking it for a while now. My boyfriend loves wings. I’ve made the baked brown sugar wings at least a dozen times now. They are sooo good and sooo simple. Keep the recipes coming, especially the wings. I’m either making these tonight or the honey sriracha ones. I can’t decide!!!
Hi there!
Quick question: instead of the mirin, can I use rice vinegar?
Looks so yummy!! 🙂
I do not suggest using rice vinegar. Dry sherry would work as a great substitute.
Ok, thank you!
I made these last night for the family and they were a huge hit! Even the 7 year old liked them! Damn delish is right!
I’m making these for the Super Bowl tomorrow. I love the combination of soy sauce, honey, sriracha, and ginger. I’m sure they’ll turn out deliciously. Thanks for the recipe!
I made this last night with boneless chicken thighs, cut into 2-3 inch chunks….it was delicious! And so easy! The broiling trick is genius – it gave just the right crunch and texture to the dish. I served it with a side of rice and pineapple chunks, but next time I will serve it with stir fried veggies or steamed broccoli. I brought some of the leftovers for lunch today and I can’t wait to eat it!
If I use chicken legs can I cook those for the same amount of time?
Michele, you may have to adjust cooking time as needed if you use chicken legs.
I let my chicken marinade in the sauce for a few hours. The chicken just about fell apart when I took it out of the oven. So good! (I used chicken tenders)
First time commenter! I never leave comments! But I just wanted to say –
I’ve made this recipe twice so much because my husband and I like this one so much. The first time I made it I followed exactly. Turned out very nice! But since my husband and I arent big fans of bone-in chicken I made it again with chicken cutlets and cut them up into about 1″-2″ pieces. Did this and put them over rice! Uh-mazing! Put it over white rice and scooped a few spoon fulls of sauce over the top of them to let it soak into the rice. Soo delicious. I know it had been mentioned that with boneless/skinless you might get less of a char. I just broiled a little longer. Came out nice and tender, too! Thank you so much for sharing!
Amazing! I’ll definitely have to try this again with chicken cutlets. Thanks for the suggestion!