Honey-Baked Teriyaki Chicken Wings

2 servings
10 min
10 min
Very Easy




  • Start by cutting each wing at the joint to separate it into two pieces, remove ends.
  • Now, wash them under cold water and pat with a paper towel until dry.
  • To make the marinade, combine garlic, teriyaki sauce, sugar and 1/4 tsp. of honey.
  • Pour over chicken wings and stir occasionally to ensure that all wings are covered.
  • Cover the bowl with plastic wrap and store in the refrigerator for about 6 to 8 hours.
  • Make sure you wash your hands and all that was in contact with raw chicken.
  • Preheat oven to 375 degrees. Add a cooling rack in a baking sheet, and spread the wings in a single layer.
  • Combine remaining honey, ketchup, and 3/4 cup marinade and generously brush the chicken wings.
  • Cover with foil and bake for 30 minutes.
  • Remove the pan from the oven, remove the foil, and place them in the oven for about 10 more minutes until the skin becomes a bit crispy and tender meat with a fork.
  • Serve with your favorite sauce white like a blue cheese and tartar sauce for dipping.


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