Combine the Teriyaki sauce, oyster sauce, Tamari sauce, ketchup, garlic powder, liquid smoke, and sugar in a large re-sealable baggie.

Add the chicken wings and seal. Shake gently to coat.

Place baggie inside a large bowl or baking dish (in case it leaks) and refrigerate for 8 hours to overnight.

Shake off excess marinade.

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.

Brush wings with honey and place under the broiler or over direct heat on the grill for 2-3 minutes.

Serve with dipping sauce.