Baked Teriyaki Chicken Wings


My second favourite chicken part after glorious, juicy and thicc thighs.

I love this recipe since it easy to to do and no fuss. The most involving part is making the marinade and assembling the wings and the teriyaki sauce.

Whenever I’m making wings I usually make a huge batch since these babies tend to finish as soon as they are cooked.

For this recipe, we start with the marination. My go to marinade essentials feature, rosemary, garlic, lemon rind and juice, salt and black pepper.

The lemon zest and juice serve different purposes. The zest flavours the chicken seeing that all the flavour oils are in the rind whereas the juice acts as the acidic component of the marinade.

The rosemary and garlic add diverse flavour profiles to the chicken. Dried rosemary will also work in this marinade.

Get your hands in  and ensure each wing  is thoroughly coated with the marinade.

Note: Marinate in either a glass/ plastic bowl, ziploc bags or a non reactive metal bowl like stainless steel

If you are in a rush even 30 minutes of marination will suffice, however overnight is best. Another note, always marinate food in the fridge and ensure the food is covered.

Once the wings are marinated we are ready to bake.

Line your baking tray with some  foil, and place the wings in a single layer.

Bake in the oven at 180 degrees C for 30 minutes, flipping them at the 20 minute mark.

Chicken wings cook very quickly it is paramount they don’t overcook. You can test by poking the thickest part of the wing and if the juices run clear the chicken is done, if pinkish or red the chicken needs a little more time in the oven.

Once the chicken is done, now we can toss it in the teriyaki sauce.

Just add the baked chicken wings to the teriyaki sauce. I toss in the pan that I made the sauce in.

Keep tossing the wings to get them coated. Do this over medium heat. As the sauce thickens it also adheres to the wings. Once coated add about some toasted sesame seeds and give it a final toss.


Simply delicious.

Know what? even without the sauce the chicken wings are delicious, the lemon and garlic flavour really carry through beautifully.

Do try this recipe and let me know how it tastes.

Teriyaki chicken wings.

In case you don’t have an oven, here is a deep fried version of the recipe.

Baked Teriyaki Chicken Wings

See Detailed Nutrition Info on
  • 1 kg chicken wings
  • Teriyaki Sauce
  • Toasted sesame seeds
  • For the marinade

  • Zest and juice of two medium sized lemons
  • 4 garlic cloves, crushed
  • 2 rosemary twigs, leaves chopped
  • 1 teaspoon salt
  • Crushed black pepper


In a glass bowl add the chicken wings and all the other ingredients of the marinade.

Thoroughly coat every piece with the marinade.

Cover and marinate in the fridge for at least 30 minutes or overnight for best results

Once marinated, remove from the fridge.

Pre heat oven at 180 degrees C

Line baking tray with some foil

Arrange the chicken wings in a single layer

Bake for 30 minutes, flip the wings at the 20 minutes mark

Test the doneness by poking the thickest part of the wing, if juices run clear the wing is done

In a wide pan over medium heat, add the teriyaki sauce and the baked chicken wings.

Toss occasionally to coat the wings until covered

Add the toasted sesame seeds toss and serve.


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