Sticky Teriyaki Baked Wings (Printable Version)
Glossy honey-soy wings baked until crisp, tossed with teriyaki glaze and topped with sesame and scallions.
# What You Need:
→ Chicken
01 - 3 lbs chicken wings, split and tips removed
→ Seasoning
02 - 1 tbsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Teriyaki Sauce
05 - ⅓ cup low-sodium soy sauce
06 - ¼ cup honey
07 - 2 tbsp brown sugar
08 - 2 tbsp rice vinegar
09 - 1 tbsp fresh ginger, grated
10 - 2 cloves garlic, minced
11 - 2 tsp toasted sesame oil
12 - 1 tbsp cornstarch
13 - 2 tbsp cold water
→ Garnish
14 - 1 tbsp sesame seeds
15 - 2 green onions, thinly sliced
# Directions:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or set a wire rack inside the sheet.
02 - Pat chicken wings thoroughly dry with paper towels. Place in a large mixing bowl and toss with baking powder, salt, and black pepper until evenly coated on all sides.
03 - Arrange wings in a single layer on the prepared baking sheet, leaving space between each piece. Bake for 40 to 45 minutes, flipping once halfway through, until the skin is golden brown and crisp.
04 - While the wings bake, combine soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring occasionally.
05 - Whisk cornstarch and cold water together in a small bowl until smooth. Stir the slurry into the simmering sauce and cook for 1 to 2 minutes, stirring constantly, until the sauce is glossy and thick enough to coat the back of a spoon. Remove from heat.
06 - Transfer the baked wings to a large bowl. Pour the warm teriyaki sauce over the top and toss vigorously with tongs until every wing is thoroughly coated.
07 - Arrange the sauced wings on a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve immediately while hot and crisp.
# Expert Tips:
01 -
- The baking powder trick gives you oven wings with a crunch that rivals any deep fryer.
- The homemade teriyaki sauce comes together in under five minutes and tastes richer than anything from a bottle.
02 -
- If the wings are even slightly wet when they go into the oven, the baking powder cannot do its job and you will end up with steamed skin instead of crackling.
- Adding the sauce while it is still warm helps it adhere, but if the wings cool too much before tossing, the glaze will seize and become patchy.
03 -
- Let the raw wings sit uncovered in the fridge for an hour before baking to dry the skin even further for maximum crunch.
- Make the sauce a day ahead and refrigerate it, then gently reheat it while the wings bake so everything comes together simultaneously.