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Crispy Oven Baked Sticky Teriyaki Chicken Wings

A pile of oven-baked Sticky Teriyaki Chicken Wings Crispy, coated in dark glaze and topped with sesame seeds and green onions.
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Follow this recipe to bake chicken wings in the oven until they are crispy on the outside and coated in a thick, sticky teriyaki glaze.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken wings very dry using paper towels. This step is crucial for crispiness.
  3. In a medium bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack, ensuring they do not touch.
  5. Bake for 25 minutes. Flip the wings over and bake for another 15 to 20 minutes, until the skin is golden brown and crisp.
  6. While the wings bake, prepare the sauce. Combine soy sauce, mirin, brown sugar, honey, ginger, garlic, and sesame oil in a small saucepan.
  7. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Reduce the heat to low and let it simmer gently for 5 minutes to slightly reduce.
  8. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry.
  9. Whisk the slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 1-2 minutes). Remove from heat.
  10. Once the wings are fully cooked and crispy, transfer them to a large bowl.
  11. Pour about half of the teriyaki sauce over the wings and toss gently to coat them completely. Reserve the remaining sauce for serving.
  12. Return the glazed wings to the wire rack on the baking sheet. Bake for a final 5 minutes to set the glaze. Watch carefully to prevent burning.
  13. Remove from the oven. Toss the wings again lightly with a little more of the reserved sauce if desired. Garnish with sesame seeds and green onions before serving.

Notes

  • For extra crispiness, use a higher oven temperature like 450°F (230°C) for the initial bake, but monitor closely.
  • If your sauce seems too thick after cooling, thin it slightly with a teaspoon of hot water before serving.
  • Do not skip drying the wings thoroughly; excess moisture prevents crisping.

Nutrition

Find it online: https://spoonswirl.com/sticky-teriyaki-chicken-wings-crispy-oven-baked/