Drizzle teriyaki glaze and these 3 ingredients over chicken wings into a sheet pan for a crowd pleasing dinner everyone devours

This oven baked 4-ingredient teriyaki chicken is one of those sheet pan dinners I lean on when work runs late and everyone’s already asking what’s for dinner. You literally drizzle teriyaki glaze and three simple ingredients over raw chicken wings right on the pan, slide it into the oven, and let the heat do the magic. No marinating, no fuss—just sticky, savory-sweet wings that taste like takeout but come together with grocery store shortcuts and a single pan to wash. It’s perfect for busy weeknights, game days, or anytime you need a crowd-pleasing dinner that people devour without you hovering over the stove.

Serve these teriyaki wings straight from the sheet pan with steamed white or brown rice and a quick veggie like roasted broccoli, green beans, or a simple bagged salad. If you’re feeding a crowd, add a bowl of coleslaw or cucumber salad for something cool and crunchy on the side. They’re also great party-style with carrot and celery sticks and ranch or sesame dressing for dipping. For a more filling dinner, pile the wings over rice or quinoa and spoon any extra glaze and pan juices right on top.

Servings: 4

2 1/2 to 3 pounds raw chicken wings, split (drumettes and flats), patted dry

Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with foil or parchment for easy cleanup, then lightly coat it with a bit of the oil or nonstick spray.

Pat the raw chicken wings very dry with paper towels. This helps them bake up nicely browned and keeps the glaze from sliding right off.

Pile the wings directly onto the prepared sheet pan in a single, mostly even layer. It’s okay if they’re snug, just avoid stacking them.

Drizzle the remaining neutral oil evenly over the raw chicken wings on the sheet pan. Use your hands or tongs to lightly toss and coat the wings so they don’t stick and can crisp up in the oven.

Sprinkle the garlic powder evenly over the oiled wings, turning them as needed so each wing gets a little seasoning.

Drizzle the store-bought teriyaki glaze generously over the wings, making sure each wing gets some glaze. This should look like a close-up process shot: hands drizzling the thick teriyaki glaze over the raw wings right on the sheet pan.

Use clean hands or tongs to gently toss and turn the wings right on the pan so the teriyaki glaze, oil, and garlic powder are evenly distributed. Spread the wings back into a single layer with a bit of space between pieces when possible.

Bake the wings on the middle rack for 20 minutes. Carefully remove the pan from the oven and use tongs to flip each wing so both sides brown and soak up the glaze.

Return the pan to the oven and bake for another 15 to 20 minutes, or until the wings are cooked through (juices run clear, no pink at the bone) and the glaze is bubbly and slightly caramelized around the edges.

If you like a stickier, more caramelized finish, you can switch the oven to broil on high for 2 to 3 minutes at the end. Watch closely so the glaze doesn’t burn.

Let the wings rest on the pan for about 5 minutes so the hot glaze thickens slightly, then transfer to a platter and spoon any extra pan glaze over the top. Serve hot and enjoy while everyone inevitably devours them.

To change things up, you can swap the garlic powder for onion powder or a mix of both, as long as you keep the total ingredients at four. If you don’t have a thick teriyaki glaze, you can simmer a thinner teriyaki sauce on the stove for a few minutes to reduce and thicken it before using. For a little heat, add a pinch of red pepper flakes or a light drizzle of sriracha over the wings right before serving (this technically adds an ingredient, so keep it optional if you want to stay true to the 4-ingredient idea). Garnish-wise, sliced green onions or toasted sesame seeds are delicious sprinkled over the finished wings when you’re not strictly counting ingredients. If you prefer boneless, you can use chicken thighs cut into large chunks; just start checking for doneness a bit earlier since smaller pieces can cook faster. Food safety tips: Always start with fully thawed chicken; don’t bake from frozen for this recipe or the wings may cook unevenly. Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and utensils thoroughly after handling raw poultry. Make sure the internal temperature of the thickest part of the wings reaches at least 165°F (74°C); using an instant-read thermometer is the easiest way to check. Don’t reuse any leftover teriyaki glaze that has touched raw chicken unless it has been boiled for at least 1 minute on the stove to kill bacteria. Refrigerate any leftovers within 2 hours of cooking and reheat until steaming hot before eating.