These oven-baked Sticky Teriyaki Turkey Wings are tender, juicy, and fall-off-the-bone delicious. We baked these big boys smothered in a homemade teriyaki sauce until they were fork tender and succulent. Basting them several times at high heat during the final baking stage is the secret to that thick, sticky layer of deliciousness.

Platter with sticky teriyaki turkey wings, serving fork on edge of plate

Turkey wings are good eatin’! They are so much bigger than chicken wings that they offer up enough meat to make a meal, not just an appetizer. The drumette on most turkey wings is almost as big as chicken legs. A couple of big, meaty wings is perfect for a small meal.

If you have had our honey dijon turkey wings, you will love these sticky teriyaki turkey wings. And check out our Traeger wings and lemon pepper wings.

Here is Why This Recipe Works

The long roast in the oven breaks down connective tissue and makes the turkey wings extra tender.
Basting the wings several times at the final stage of baking gives them a thick, sticky coating.
Fresh ginger and garlic add a delicious kick to the teriyaki sauce.

If you have tried our bbq chicken legs or our country-style pork ribs, you know how thick and sticky the sauce will get if you baste it during the final baking stage. Even our Instant Pot ribs use the technique after they finish cooking in the pressure cooker.

overhead view of homemade teriyaki sauce

The Ingredients

We made the sauce for these teriyaki turkey wings from scratch but if you want to purchase your favorite store brand for a quick and easy dinner, that works as well.

Sake. Sake is a Japanese rice wine that gives the sauce a classic flavor. If you can’t find sake, you can substitute it with Chinese rice wine or dry sherry.
Soy sauce. Adds umami flavor. You can use low sodium soy sauce if you want to cut back on sodium.
Mirin. Like sake, mirin is a rice wine, but it is sweeter and has a different flavor. The combination of both mirin and sake gives the sauce a unique depth of flavor.
Brown sugar. The brown sugar adds sweetness, and it helps the sauce caramelize and thicken as the sauce cooks.
Fresh garlic and ginger. Adds a peppery kick to the sauce.
Turkey wings. The tips of turkey wings don’t have any meat so we cut them off. They are great for flavoring turkey soup.
Scallions.
Sesame seeds.

Showing how to slice turkey wings into sections.

How to Make It

Here is a brief overview so you can get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Make the teriyaki sauce and set aside.
Cut the turkey wings into separate sections and place in a baking dish.
Baste the wings with some of the sauce, cover, and bake.
In the last stage of baking time, remove the cover and baste with more sauce. Bake until the sauce gets thick and sticky.
Sprinkle with scallions and sesame seeds.

Tips for Success

Keep the baking dish covered for the first stage of baking. Remove the cover during the last 15 minutes.
Save some of the teriyaki sauce to baste on the wings during the last 15 minutes.
Turn the heat up during the last stage of the baking time so the sauce can get caramelized.

These teriyaki turkey wings have just the right balance of sweet, salty, and savory flavors. And because you bake them instead of deep-frying them, they’re healthier too! If you love these tasty turkey wings as much as we do, try our recipe for Asian teriyaki meatballs too.

Dish with a fork lifting up a portion of a teriyaki turkey wing

Close up view of sticky teriyaki turkey wings

Helpful Tools

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Basting brush to baste the teriyaki sauce over the turkey wings.
Baking dish a 13 x 9 baking dish will work fine unless your turkey wings are extra-large. If they look too crowded, use a large roasting pan.
A boning knife or a good general-purpose knife

Some Other Recipes We Are Sure You Will Love:

Our Miso Teriyaki Black Cod Fillets is on par with any fine-dining restaurant. We coat the thick fish fillets in a teriyaki miso sauce that gets caramelized under the broiler.

A tender, juicy rib-eye steak gets extra flavor from a savory sake marinade. We grilled this steak over hot charcoals but you can do it on an indoor grill as well.

Pork yakisoba is a Japanese dish consisting of noodles stir-fried in a sweet and savory sauce with pork, cabbage, and other vegetables. It’s easy to make at home and it’s a great way to use leftover pork chops or pork roast.

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Sticky Teriyaki Turkey Wings

These sticky teriyaki turkey wings are juicy and fall- off- the- bone tender. They are smothered in homemade teriyaki sauce that gets thick and sticky. Basting them several times during the final stage of baking is the secret to that thick, sticky layer of deliciousness.

4.67 from 3 votes

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Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: servings

Calories: 585kcal

Author: Pat Nyswonger

Ingredients

For the Teriyaki Sauce:

½ cup sake
½ cup soy sauce
⅓ cup mirin
¼ cup brown sugar
1 tablespoon freshly grated ginger
3 garlic cloves grated or minced

For the Wings:

4 large turkey wings about 2 pounds
2 tablespoons sliced scallion tops
1 tablespoon toasted sesame seeds optional

Instructions

For the Teriyaki Sauce:

Set a small saucepan over medium heat and add all of the ingredients for the sauce. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to low and cook, stirring occasionally to thicken slightly, about 10 minutes.
Remove from the heat and transfer to a small dish.

To For the Turkey Wings:

Preheat the oven to 375°F. and coat a 13×9-inch baking dish with oil spray.
Cut the tips of the wings off and discard. Cut through the joints of the remaining wings so you have the flat sections and the drumettes. Cutting them into sections will help them cook more evenly. Arrange the turkey sections in the prepared dish and baste them on both sides with the teriyaki sauce.
Cover the baking dish with foil and bake for 1 hour.
Transfer from the oven, remove the foil, spoon off some of the accumulated fat and baste the turkey again with the teriyaki sauce.
Increase the oven temperature to 400°F. and return the dish, uncovered to the oven for another 15 minutes.
Remove the dish from the oven and baste with the teriyaki sauce again.
Return the dish to the oven and cook for a final 15 minutes, uncovered.
The turkey wings will be sticky and a dark mahogany color.
Transfer to a serving plate and sprinkle with the sliced green onions and sesame seeds if using.

Notes

The teriyaki sauce will keep in a covered jar or bottle for up to 2 weeks in the refrigerator.
The teriyaki sauce can be made in advance and refrigerated. When ready to use, warm lightly to a syrupy consistency.