Grilled Teriyaki Chicken Wings

How do you like your chicken wings? Maybe it’s crispy and slathered in buffalo sauce, boneless with honey barbeque or perhaps grilled with a sweet and tangy teriyaki sauce? (It’s also okay if you say all of the above.)

I have to say, I am a pretty big fan of the grilled version with this homemade pineapple teriyaki sauce, heavy on the pineapple. The sauce itself is super easy to make, as you simply mix together and simmer pineapple juice, cornstarch, soy sauce, brown sugar, garlic and ginger and let it thicken. You can put it on pretty much anything, like kebabs, wings or chicken tenders, and you can also use it as a dipping sauce. I tell ya, it’s pretty stellar and a healthier alternative to the bottled kind.

The wings are also quick and simple to make, as they only require a brush of oil and a sprinkling of salt and pepper. They take about 8-10 minutes per side on the grill, and I suggest using an instant-read thermometer to test for doneness. This is the easiest and best way to know when chicken is a perfectly cooked 165!

Slather the sauce on as the chicken wings cook, and you’ll be ready for a fabulous dinner or have the star dish at your next potluck!

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Grilled Teriyaki Chicken Wings

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 15-20 mins
  • Total Time: 20-30 mins
  • Yield: Serves 6 1x
  • Category: Entree
  • Method: Grilling


Simple grilled chicken wings with a homemade pineapple teriyaki sauce.



Teriyaki Sauce:

  • 1 cup pineapple juice
  • 2 tablespoons cornstarch
  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 clove garlic, peeled and finely minced
  • ½-piece ginger, peeled and finely minced

 Grilled Chicken Wings:

  • 2 pounds chicken wings
  • 1 tablespoon oil
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper


  1. Preheat the grill to medium.
  2. In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Whisk in the soy sauce, brown sugar, honey, garlic and ginger. Transfer to a small saucepan and bring to a simmer on medium heat, whisking until thickened, about 2-3 minutes. Remove from the heat and set aside. Reserve half for brushing on the wings during cooking and half for serving.
  3. Brush the chicken wings with oil, then sprinkle with salt and black pepper. Grill 8-10 minutes per side or until chicken is cooked through (reaches an internal temperature of 165 degrees). During the last few minutes of grilling, brush chicken wings with the teriyaki sauce.
  4. Remove the wings from the grill and use a clean brush to brush the remaining teriyaki sauce on top. Serve.


Cooking Tip: Make the teriyaki sauce in advance for a quick weeknight meal.

Make it a Meal: Serve with Lightened-Up Potato Salad or Asparagus Caprese Salad.


  • Serving Size: 1/8 of recipe
  • Calories: 317
  • Sugar: 10g
  • Sodium: 485mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0g
  • Protein: 21g
  • Cholesterol: 85mg