Grilled Teriyaki Chicken Wings
Sweet, smoky, and perfectly sticky, these grilled teriyaki chicken wings are bursting with flavor and made with an easy homemade sauce!
Ingredients
- 2 lbs chicken wings
- 1 cup water
- 1/4 cup soy sauce
- 5 tbsp brown sugar
- 2 tbsp fresh ginger or 1 tsp ground
- 1 tbsp honey
- 1 tbsp minced garlic or 1 tsp ground
- 2 Tbsp cornstarch
- 1/4 cup water
Instructions
- In a large mixing bowl, combine water, soy sauce, brown sugar, honey, ginger, and garlic. Whisk together.
- In a small bowl, combine cornstarch and water. Mix well.
- Pour the first mixture into a medium saucepan and cook on medium heat (about 5 minutes).
- When the sauce begins to boil, add the cornstarch mixture and whisk continuously.
- When the teriyaki marinade begins to thicken (about 2 minutes), remove from heat. Allow to cool to room temperature.
- In a large bowl, toss the chicken wings in 3/4 of the marinade, reserving some for basting.
- Place the wings in the fridge, covered in plastic wrap, for at least one hour for best results.
- Preheat the grill to medium heat, 350 degrees F. Place chicken wings in a single layer on the grill. Discard the remaining marinade mixture.
- Flip the wings every 5 minutes, basting with the reserved marinade in between.
- Grill wings for 25-30 minutes or until the internal temperature reaches 170 degrees F when measured with a meat thermometer.
Notes
- Any kind of teriyaki sauce will work, but this homemade marinade is worth the effort! Just make it at home and bring the marinating wings with you on your next camping trip.
- Use olive oil to season your grill before cooking. This will help to prevent the chicken from sticking. Lining your grill grates with aluminum foil will also help.
- Though we love using our Traeger to make these crispy grilled chicken wings, they can also be made using a gas grill, charcoal grill, in the oven, or in a slow cooker.
- The key to really tender meat is cooking it low and slow. The long cook time allows the connective tissue in tough cuts of meat to break down. Marinating your meat also helps this process along.
- This recipe can be made with boneless chicken breasts, chicken thighs, and chicken drumsticks too. Whatever cut of meat you are using, be sure the chicken’s internal temperature reaches the recommended temperature for food safety.
- If you use different chicken pieces, cooking time will vary, particularly if they are bone-in pieces. Always use an instant-read thermometer in the thickest part of the chicken to determine whether the meat is cooked thoroughly.
- Test this recipe out with different teriyaki sauces to find the ones your family enjoys most.
- Refrigerate leftovers in an airtight container for up to three days.
Tried this recipe?Let us know how it was!