Honey Teriyaki Wings

Honey Teriyaki Wings

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Linda Seide


No fork or knife required...just your fingers for finger-lickin good food. Perfect for your Superbowl party, or any sports Sunday. Easy to make too, which makes this a perfect dish, in my opinion.


★★★★★ 1 vote

4 Hr 10 Min
25 Min


  • 3 lb
    chicken wing sections, tips discarded
  • 1/4 c
  • 1/4 c
    plum sauce (from a jar)
  • 1/4 c
    bottled teriyaki sauce
  • 2 Tbsp
    rice vinegar
  • 2 tsp
    mustard powder
  • ·
    scallion and orange slices, optional

How to Make Honey Teriyaki Wings


  1. Place chicken wings in large resealable plastic bag. In a small bowl, whisk together honey, teriyaki sauce, plum sauce, vinegar and mustard powder.
  2. Pour half of the mixture over the wings. Seal bag, shake well and refrigerate for 4 hours. Reserve remaining honey mustard mixture.
  3. Preheat oven to 450 degrees Fahrenheit. Line jelly-roll pan with foil.
  4. Remove wings from marinade, allowing excess to drip off. Discard marinade in bag. Place wings on pan. Bake until no longer pink near bone, about 22-25 minutes.
  5. Meanwhile, in a small pot over medium heat, cook reserved honey mustard mixture, stirring frequently until thickened and reduced by half about 5 minutes.
  6. Brush wings with cooked honey mustard sauce. If desired, garnish with scallions and orange slices.

Printable Recipe Card

About Honey Teriyaki Wings

Main Ingredient: Chicken
Regional Style: American
Hashtags: #honey #wings #teriyaki

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