Teriyaki Wings

Salt & Honey Teriyaki Wings

Course: lunch, snack, dinner



Recipe from Olivia Colt, Salt & Honey Catering + Events


  • 5-pound bag of House of Raeford party wings (or your favorite brand)  

  • Marinade
  • 2 teaspoons salt

  • ½ teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 3 tablespoons olive oil

  • Teriyaki Sauce  (Yield: Approx 1 Cup)
  • 1/4 cup soy sauce

  • ¾ cup water

  • 3/4 teaspoon ginger zest 

  • 1/2 teaspoon chopped garlic

  •  5 tablespoons brown sugar

  • Pinch of chili flakes

  • 1 1/2 tablespoons honey

  • 1 tablespoon cornstarch

  • 2 tablespoons water


  • Marinade
  • Combine all ingredients in a mixing bowl, whisk together and set aside.
  • Place wings in a large bowl and cover with the marinade. Refrigerate for at least 3 hours and up to a day, so the marinade sticks to the wings. This will make your wings very flavorful.
  • Teriyaki Sauce
  • In a saucepan, combine soy sauce, ¾ cup water, ginger, garlic, brown sugar, chili flakes and honey. Bring to a boil, then reduce to a simmer.  
  • In a separate small bowl, whisk the cornstarch with 2 tablespoons of water. Add this mixture to the pot and bring to a boil, then cool in the refrigerator. The sauce will thicken as it cools down.
  • Preheat oven to 375 degrees.
  • Roast the wings for 45 minutes or until they reach an internal temperature of 165 degrees.
  • Place the wings in a mixing bowl and pour the sauce over the roasted wings. Toss a couple of times to allow the sauce to coat the wings.