Sticky Teriyaki Baked Wings (Print View)
Crispy wings glazed with sweet and savory homemade teriyaki sauce, baked to perfection.
# What You'll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at joints, wing tips removed
→ Marinade & Sauce
02 - 1/4 cup soy sauce
03 - 1/4 cup honey
04 - 2 tablespoons brown sugar
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 garlic cloves, minced
08 - 2 teaspoons fresh ginger, grated
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water
11 - 2 spring onions, thinly sliced for garnish
12 - 1 tablespoon toasted sesame seeds for garnish
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top if available.
02 - Pat chicken wings dry with paper towels. Arrange wings on the prepared rack or directly on the baking sheet. Bake for 35-40 minutes, flipping halfway, until skin is crisp and golden.
03 - In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves.
04 - Whisk cornstarch with water in a small bowl, then stir into the saucepan. Cook for 2-3 minutes more until sauce thickens and becomes glossy. Remove from heat.
05 - Transfer cooked wings to a large bowl. Pour teriyaki sauce over and toss well to coat evenly.
06 - Return coated wings to the baking sheet. Bake for an additional 5 minutes to caramelize the sauce. Serve hot, garnished with sliced spring onions and sesame seeds.
# Insider Tips:
01 -
- The homemade teriyaki sauce comes together in minutes and tastes infinitely better than store bought versions
- These wings emerge from the oven with restaurant quality crispy skin and that irresistible sticky glaze that coats your fingers perfectly
02 -
- Never skip the wire rack if you have one, as elevating the wings lets hot air circulate underneath and creates superior crispy skin all over
- The final 5 minute bake after saucing is crucial because it sets the glaze so it stays put instead of sliding right off the wings
03 -
- Separate the wings at the joints yourself instead of buying pre cut wings, as butchers often leave the tips attached and you want them removed for even cooking
- Let the sauce cool for just a minute before tossing it with the hot wings so it clings better instead of sliding right off