Teriyaki Chicken Wings

These chicken wings get coated in a sticky teriyaki glaze built from a mix of teriyaki sauce, dry sherry, honey, ground ginger, garlic powder, and dry mustard. The sherry adds a subtle warmth that lifts the sauce beyond a basic store-bought teriyaki.

The honey caramelizes as the wings cook, creating those glossy, lacquered edges you want on a good wing. The dry mustard and ginger bring a quiet heat that builds in the background without overpowering the sweet-salty base.

For best results, marinate the wings in the sauce for at least an hour (overnight is even better) so the flavors penetrate the meat. Whether you bake, grill, or broil these, keep a close eye on them once the glaze starts to darken since honey burns quickly at high temperatures.

Pro Tips

• Cut each wing at the joints into drumettes and flats for easier eating and more surface area for the glaze
• Pat wings dry before marinating so the sauce adheres better to the skin
• Baste with extra marinade halfway through cooking for a thicker, stickier glaze (use fresh sauce, not the marinade the raw chicken sat in)
• Let the cooked wings rest for a few minutes before serving so the glaze sets and doesn’t drip everywhere

Variations

• Add a tablespoon of sriracha or sambal oelek to the glaze for a spicy teriyaki version
• Sprinkle with toasted sesame seeds and sliced scallions before serving
• Swap honey for pineapple juice concentrate for a more tropical, Hawaiian-style wing