Last Updated on February 5, 2025 by Kimberly Stroh
Game days always leave me craving a batch of wings that are both sweet and savory. These Baked Teriyaki Chicken Wings are the perfect balance of flavors. They’ve got a sticky-sweet glaze and they’re always a crowd favorite. Made with simple ingredients like brown sugar, sherry, soy sauce, garlic, and dry mustard, they’re packed with mouthwatering goodness.

Why We Love These Baked Teriyaki Chicken Wings
I got this recipe from my Grandmother, who was taught by a friend how to make them. 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.
This recipe makes 50-60 pieces, so you’ll have plenty for a medium-sized party. Although, they do disappear quickly!
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!

Frozen Wings vs. Fresh Wings
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. It’s so much easier to use frozen wings and they’re available all year long.
How To Store Leftovers
Clean up is so easy after making the wings, because your baking sheet is covered with aluminum foil. Once the wings have cooled, transfer any leftovers to an airtight food storage container. Keep the wings refrigerated. For the best freshness, enjoy the wings within 4-5 days of baking. I like to reheat my wings in the microwave, on high, for 1-2 minutes.
I don’t recommend freezing the wings. The teriyaki glaze changes texture when thawing and loses the original thickness.
More Appetizers To Serve With Baked Teriyaki Chicken Wings
When I think of these wings, I’m serving them at the big game or a party. That means there’s a lot of appetizers to go with them. Having a wide variety of appetizer to munch on is important for a party. I like to mix textures and temperatures. Think of opposites: hot and cold, finger food vs. dip. The possibilities are endless. My Ranch-Seasoned Crackers are a great crunchy texture to add. I also love my Brown Sugar Bacon Crackers for a crunchy texture, which is a nice variety from these wings.

Baked Teriyaki Chicken Wings Ingredients:
- Frozen Chicken Wings: Frozen will save time because there’s no need for butchering
- Brown Sugar: Adds sweetness and the sticky sugary texture to the glaze
- Sherry: Helps balance the sweetness of the brown sugar and the saltiness of the soy sauce
- Dry Mustard: Adds a deeper flavor
- Soy Sauce: A key ingredient in traditional teriyaki
- Garlic Cloves: Another depth of flavor and seasoning
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.

Baked Teriyaki Chicken Wings

These Baked Teriyaki Chicken Wings are full of sweet and savory flavor. The sticky glaze is full of teriyaki flavor. Bake them for game day or a party!
Ingredients
- 5 lb Frozen Chicken Wings
- 1 Cup Brown Sugar, Packed
- 3/4 Cup Sherry
- 1/4 Teaspoon Dry Mustard
- 1 Cup Soy Sauce
- 2 Cloves Garlic, Minced
Instructions
- Preheat your oven to 350ºF. 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.
Notes
- Transfer leftovers to an airtight food storage container. Keep the leftover wings refrigerated. For the best freshness, enjoy within 4-5 days of baking.
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Nutrition Information:
Yield:
50Serving Size:
1Amount Per Serving: Calories: 167Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 481mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 8g
**Nutritional facts are calculated by a third party. Actual nutritional values may vary.
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