Sticky Teriyaki Baked Wings (Printable)
Crisp baked wings coated in a sticky honey-soy teriyaki glaze, finished with spring onions and toasted sesame.
# What You'll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at joints, wing tips removed
→ Marinade and Sauce
02 - 1/4 cup soy sauce
03 - 1/4 cup honey
04 - 2 tbsp brown sugar
05 - 2 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 2 garlic cloves, minced
08 - 2 tsp fresh ginger, grated
09 - 1 tbsp cornstarch
10 - 2 tbsp water
11 - 2 spring onions, thinly sliced (for garnish)
12 - 1 tbsp toasted sesame seeds (for garnish)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top if available.
02 - Pat the chicken wings dry with paper towels and arrange on the prepared wire rack or directly on the baking sheet. Bake for 35 to 40 minutes, flipping halfway through, until the skin is crisp and golden brown.
03 - While the wings bake, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar fully dissolves.
04 - Whisk the cornstarch with water in a small bowl, then stir the slurry into the saucepan. Continue cooking for 2 to 3 minutes until the sauce thickens and develops a glossy finish. Remove from heat.
05 - Transfer the baked wings to a large bowl. Pour the teriyaki sauce over the wings and toss thoroughly to ensure even coating.
06 - Return the coated wings to the baking sheet and bake for an additional 5 minutes to allow the sauce to caramelize and set.
07 - Serve hot, garnished with thinly sliced spring onions and toasted sesame seeds.
# Expert Tips:
01 -
- The homemade teriyaki sauce comes together in minutes and tastes far better than anything from a bottle.
- Baking instead of frying means less mess while still getting that irresistibly crisp skin.
02 -
- Do not skip drying the wings thoroughly because excess moisture is the enemy of crispy skin.
- The sauce will look thin until you add the cornstarch slurry, so trust the process and keep stirring.
03 -
- Let the wings sit uncovered in the fridge for an hour before baking to dry out the skin even further for maximum crispiness.
- Toasting the sesame seeds in a dry pan for thirty seconds releases oils that make the garnish exponentially more fragrant.