Teriyaki Wing Dings

These teriyaki chicken wings get their deep flavor from an overnight marinade that does serious work while you sleep. Soy sauce, lemon juice, ketchup, and brown sugar combine into a sweet-savory-tangy base that penetrates the meat completely over those 6+ hours.

The ketchup might raise an eyebrow, but it’s pulling its weight here. It adds body, tomato sweetness, and a hint of vinegar that you won’t taste directly but would miss if it were gone. Combined with brown sugar and soy sauce, it creates a glaze that caramelizes into a sticky, lacquered finish during baking.

Baking the wings on a rack over a foil-lined pan is the key to crispy skin. The rack lifts the wings off the pan so hot air circulates underneath, and the foil catches drippings for easy cleanup. Basting with the reserved marinade during the last stretch of baking builds up layers of that glossy teriyaki coating.

Pro Tips

• Cut at the joints and remove wing tips. Wing tips burn and have no meat. Separating at the joint gives you drumettes and flats that cook evenly.
• Marinate at least 6 hours, overnight is better. The acid in the lemon juice tenderizes the meat, and the soy sauce needs time to penetrate past the skin.
• Turn the wings occasionally in the marinade bag so all sides get equal soaking time.
• Baste only during the last 15 minutes. Earlier basting just drips off and makes a mess. The sugars in the marinade need the final blast of heat to caramelize properly.

Variations

• Add fresh ginger and minced garlic to the marinade for a more authentic teriyaki flavor.
• Sesame finish: Sprinkle toasted sesame seeds and sliced scallions over the wings right out of the oven.
• Grill instead of bake: Cook over medium indirect heat for 30 to 35 minutes, basting during the final 10.