Super Easy Baked Teriyaki Chicken Wings

This is one of those recipes where you can’t stop at one. You’ll keep grabbing for another wing because they’re so good. These Baked Teriyaki Chicken Wings have been a family recipe of ours for generations. You can make them as a tailgating recipe for football games or a summer BBQ dish.

Related: Grandma’s 7 Layer Salad

Why We Love This Easy Chicken Wing Recipe

I got this recipe from my Grandmother and I think she got it from her friend. We always called them “Mrs. Higley’s Wings” and they’ve always been delicious. They’re sweet, slightly sticky and full of flavor. The marinade is really easy to throw together.

The original recipe calls for wings from the butcher and you have to divide them with a knife. That was from the late 1950’s era – who has time for that now? I’ve simplified the entire process by starting with frozen wings. You just pre-cook them in the microwave for a few minutes and then add the marinade before popping into the oven.

The best part is that you have barely any cleanup. The marinade is made in one bowl and you cover your baking pan with aluminum foil. So when you’re done, you just toss the foil and you don’t have a pan to clean up! 

So if you’re enjoying a football game or have company over for a summer BBQ, you don’t have to stress about a big mess afterwards.

I love serving this with my Strawberry Trifle Recipe for dessert!

How To Make Baked Teriyaki Chicken Wings

Preheat your oven to 350º.Using a 5lb bag of frozen chicken wings, pre-cook in the microwave according to package instructions. This will thaw out the chicken wings.

Combine brown sugar, sherry, mustard, soy sauce & garlic in a saucepan.

Slowly bring the mixture to a simmer.

Line your baking sheet with aluminum foil. Place your thawed chicken wings in a single layer on top of the lined baking sheet.

Bake for one hour, turning every 15 minutes until the sauce is absorbed and wings are deeply glazed.

It makes 50-60 pieces.