Monica's favorite supplies for
making Teriyaki Hot Wings
This versatile tool has so many uses. For the wings, I used it to zest the ginger and grate the ginger. It's also good for grating Parmesan, garlic, and nutmeg.
I use this hot chili sauce to add spice to the wings.
This traditionally brewed rice wine is made without sugar. It had distinctive flavor to the wing sauce.

Honey Teriyaki Hot Wings

An Easy, Finger-Lickin' Crowd Pleaser

It's hard to think of a more popular party food than wings. We've always had them at our football parties. This recipe is so easy. I often make 2 batches--one spicy and one mild. You can bake them right before the party, or make them the day before and reheat them at party time.

The ingredients are simple, but a delicious combination. I use Sriracha chili sauce to add some heat--we call it "rooster sauce" in our house. T-Man puts it on just about everything. If you prefer milder wings, omit the chili sauce. The wings will still be delicious and flavorful.

Nutritional Information. For 2 wing sections (or one whole wing), 74 calories, 2.5g fat, 10.5g carbs, 8.1g sugars, 3.6g protein, 9g fiber; Weight Watchers PointsPlus: 2 (or 1 point per wing section).


Step-by-step photos for making Honey Teriyaki Hot Wings

Step 1. Assemble the ingredients: chicken wings, corn starch, soy sauce, Sriracha chili sauce (or another hot sauce), honey, Mirin rice cooking wine (or substitute any white wine), garlic, & ginger. Both the Sriracha chili sauce and Mirin rice cooking wine can usually be found in the Asian aisle of your grocery store.

view on Amazon:  Sriracha, Mirin rice cooking wine



Step 2. Cut the wings apart at the joints. Discard the tips.

Step 3. Grate the ginger and garlic. I use a microplane--it's easy and results in a very fine texture that mixes thoroughly into the sauce. You can also finely chop the ginger and garlic with a knife.

view on Amazon: microplane

cutting wings  ginger and garlic


Step 4. Mix 1 tablespoon of cornstarch with 1 tablespoon of water. This will thicken the sauce as the wings bake.

Step 5. Combine the soy sauce, chili sauce, honey, Mirin cooking wine, garlic, ginger, and cornstarch mixture. Whisk it together.

cornstarch  sauce


Step 6. Arrange the chicken wing pieces in a single layer in a baking pan that has been coated with cooking spray. I used a 15"x10"x2" Pyrex baking dish.

Step 7. Pour the soy sauce mixture over the wings. Bake uncovered for 1 hour and 15 minutes. The sauce will reduce as they bake.

chicken in pan  sauce on chicken


Step 8. Every 25 minutes, remove the pan from the oven and turn each wing over. This makes the flavors in the sauce coat and penetrate all sides of the wings.

turning wings


Step 9. Remove the wings from the oven. Leave them in the baking pan for 10 minutes. 

baked in pan

As the wings cool a bit in the pan, the sauce will continue to thicken.

close up in pan


Step 10. Use tongs to remove the wings. Roll each wing in the sauce before moving it to a platter. This will coat each wing with the flavorful sauce that will continue to thicken and cling to the wings as they cool--this coating is what makes them sticky and delicious!

wings on platter


Here's one for you. And, then you'll want another one. Trust me on that. These are dangerously addictive.

wing close up

Make it a yummy day!

These wings are great dipped in this:
Yogurt Blue Cheese Dip


Link directly to this recipe Print this recipe
Honey Teriyaki Hot Wings
By Monica              Servings: 36-40 wing sections
  • 3-4 lbs. chicken wings
  • 1 tablespoon corn starch
  • 1-1/3 cups soy sauce
  • 1/3 cup Mirin rice cooking wine* (or other white wine)
  • 1/2 cup honey
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 2-3 tablespoons Sriracha chili sauce* (or other hot chili sauce); omit chili sauce altogether for mild, sweet wings
Preheat oven to 375 degrees. Cut chicken wings into sections at their joints, discarding the tips. Arrange wing pieces in a single layer in baking dish that has been coated with cooking spray. In small bowl, combine cornstarch with 1 tablespoon water. In separate bowl, whisk together the soy sauce, Mirin, honey, garlic, ginger, chili sauce, and cornstarch mixture. Pour sauce over chicken wings. Bake uncovered for 1 hour and 15 minutes; turning wings over in pan every 25 minutes. Remove from oven and leave in baking dish for 10 minutes. The sauce will thicken as it cools. With tongs, roll each wing in the sauce to coat it completely; place on platter and serve.

*Mirin cooking wine and Sriracha chili sauce are usually found in the Asian aisle of your grocery store.

Nutritional Information. For 2 wing sections (or one whole wing), 74 calories, 2.5g fat, 10.5g carbs, 8.1g sugars, 3.6g protein, 9g fiber; Weight Watchers PointsPlus: 2 (or 1 point per wing section).
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Posted on Tuesday, February 1st, 2011

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