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
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Sweet and spicy wings baked to crisp perfection. Doesn’t get easier than that!
- 3-4 pounds chicken wings
- 1 tablespoon corn starch
- 1 1/3 cups soy sauce
- 1/3 cup Mirin rice cooking wine
- 1/2 cup honey
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2-3 tablespoons Sriracha, optional
- 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.
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looks delicious. I have one question. before putting the dish in oven, do you cover it with foil or no foil?
There’s no need to cover in foil.
Think this would work with chicken tenderloins or breast pieces? Or do you need the fat from skin, etc?
I highly recommend using wings – you won’t be able to obtain that baked crispiness on chicken tenderloins or breasts!
Thank you for this recipe! I tried it with boneless chicken breast. While it did not have the crispiness that the wings would of had it was delicious on top of some brown rice! Thanks again!
I have a big bag of frozen wings, is it necessary to thaw them first?
Yes, absolutely. Please thaw before proceeding with the recipe.
I have a really dumb question, is there anything I can sub for the Mirin. I really want to make these, but we don’t have any.
Do you have access to dry sherry?
It’s so easy to get, I buy mine at Food Lion in the Chinese section with the Soy Sauce etc..
Can I use rice wine vinegar instead of the miring? Thank you.
THESE WINGS ARE DELICIOUS. I made them tonight for my wing loving boyfriend. I am not a huge wing fan, but I do enjoy teriyaki wings. These are the perfect combination of sweet, salty, & spicy. They were SO easy to make too. Just mix it up & throw them in the oven. I like my wings crispy so I put them onto a cookie sheet to broil them (I spooned some of the sauce from the original pan over them). PERFECTION. I’ll be sharing this recipe with everyone.
I’m so glad you had a chance to make these! And that broiling method is just genius. I will definitely have to try that next time!
So I have a stupid question, my glass dish says don’t broil in it. Is it going to be ok or should I use a different pan? I also wanted to ask about the cleanup…is it pretty easy or should i plan on throwing the pan away afterwards Lol? Thanks so much for your amazing site.
It’s not a stupid question at all! In my opinion, if the pan advises not to broil, I wouldn’t broil. The cleanup was fairly easy but I used a glass baking dish for this. Hope that helps!
Thoughts on what to serve with this for dinner? Looks great! Thanks.
This is definitely more like an appetizer. You could serve it alongside with an Asian-themed dinner if you’d like. Hope that helps!
This recipe looks amazing. Thanks for sharing. I had a question about the mirin rice cooking wine, is it pretty easy to find at any grocery store?
Yes, mirin should be available in the Asian aisle of your local grocery store.
do you need to add any salt?
With the soy sauce here, there’s no need to add salt.
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!
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)
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 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!
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 these last night for the family and they were a huge hit! Even the 7 year old liked them! Damn delish is right!
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.
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.
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 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.
Hi want to try this chicken tonight what is broiling thanks
Broiling is an oven setting.
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 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 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.
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!
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.”
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?
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!
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!!
Where’s the terriki in the recipe.
Lucy, the list of ingredients is for homemade teriyaki sauce from scratch.
I am always looking for spicy dishes to tweak for my husband, who is from India and likes things super spicy. This was tremendous!
First of all, the recipe is very forgiving. I didn’t have soy sauce, and used half ponzu and half teriyaki sauce. I didn’t have sriracha and used Sambal Oelek. I put a lot more than you recommend. Also used Indian garlic and ginger paste instead of fresh-lots of it. I doubled the quantity of corn starch and reduced the sauce in a saucepan while the wings were under the broiler. The broiling part is a stroke of genius. I also want to say that the meat literally slid off the bone. This was sweet, spicy, gingery, and the skin had just the right crispiness after broiling to contrast with the tender meat. After reducing the sauce, I put it in a shallow dish and put the wings on top of it, not wanting to ruin that crispiness and the beautiful visual of the broiled wings, and I served it with basmati rice on the side. I can see steaming some broccoli and stirring it that fantastic reduced sauce. I am used to making Chinese sauces of all kinds, but this was SO easy, as it cooked itself in the pan, and got the benefit of the chicken flavor. I know I will make this one again and again, and look for other ways to adapt this basic, easy and wonderful recipe. I also can’t wait to try some of your other recipes, since this one was so terrific. Thanks!
Just found your blog and so glad I did. I would literally try every single Asian dish in your index! Ill start with this one, thanks so much!
The sauce looks so yummy! Can I do this with fried chicken lollipop? Like simmer the sauce until its thick then just put it on top of the fried chicken?
The beauty of this recipe is really letting the flavors of the sauce soak right into the wings while it is baked so I am not entirely sure if this would be the best recipe for a fried chicken lollipop.
What is Minir rice wine? What if that isn’t something they sell in the stores where I am from, can I use something else instead of the wine or can I just ignore the wine all together?
Dry sherry would be a great substitute but it is always best to use the ingredients listed in the recipe to obtain the best results possible.
This recipe looks really yummy but I haven’t been able to find the hot chilli sauce in my local New Zealand supermarket. Do you have any other suggestions? I’m not sure what consistency it is. I do have some Tabasco sauce if that would do. If so how much should I used? Thanks
Jayne, using Tabasco sauce will yield a completely different result in this dish. Thai chili garlic paste may be more of an appropriate substitute.
I made these tonight but the sauce never thickened! I definitely followed the instructions step by step. What might have I done wrong or what could I do differently next time?
Unfortunately, it is really difficult for me to answer what went wrong as I was not in the kitchen with you. But you can always add more cornstarch (mixed with water) as needed until the desired consistency is reached.
Can I marinade the wings a day before?
I would advise against it as it may just become too salty with the soy sauce mixture.
I love your recipes. I am making these wings for the big Indy Colts/Denver Broncos game tomorrow. Can’t wait to see how they turn out!
These are great. I used 4lbs of wings and it was plenty of sauce I also used Sherry cooking wine instead of the rice wine I didnt have any. I added habenero sauce just a tad and dry mustard powder and onion poser to the mixture and used ginger powder instead of fresh ginger. I have made it twice and would recommend it. I made it as appetizer for the super bowl and the national championships, Go Ducks!
Fantastic recipe! My husband, who loves wings that are fried, really enjoyed these saying he would definitely want them again. Served with homemade Buttermilk Ranch Dressing, celery & carrot sticks & corn. I found the Mirin & Sriracha in the Asian section. Only thing I would do different is use lower sodium soy sauce. Thanks for GREAT wings that are baked & yet crispy!
Was looking for a honey teriyaki recipe and came upon this. Delicious!! I had some bottled teriyaki sauce and added that as well. Didn’t have the Mirin so just used a little cooking white wine. I am sure this would do well with shrimp, salmon and going to try ribs!!
I had a really tough time finding the Mirin rice cooking wine at my local Asian grocery store (99 Ranch)! The only bottle that most closely fits is Aji-Mirin Sweet Cooking Rice Seasoning. Is this the same as the rice cooking wine?? When I Google’d Mirin rice cooking wine, the search came back with Aji-Mirin sweet cooking rice seasoning.
I’m not seeing anything when searching “Aji-Mirin Sweet Cooking Rice Seasoning”, but I’m sure this ingredient will work just fine.
Is mirin cooking wine same as mirin sake? thanks!
I have actually never heard of mirin sake before so I’m not entirely sure if they are the same.
So, I am going to try these with Chicken legs for dinner. I think it can work, may have to adjust cooking time slightly.
I have made these several times. They are delicious ! The last couple times
I made them with bone in and skin on breasts. They were just as good as the wings and super juicy. I like to add a splash of sesame oil and sprinkle sesame seeds on top for the last minute of broiling them.
Serve on rice and drizzle a little sauce on and yummmmm!
Thanks for a life long recipe.
I love this recipe, I have used legs instead of wings and made this for a meal.
Crazy question but where is the teriyaki sauce?
The teriyaki sauce is made from scratch.
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