Print

Sticky Teriyaki Chicken Wings Oven Baked

A close-up of glossy Sticky Teriyaki Chicken Wings Oven Baked, garnished with sesame seeds and sliced green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flavorful, sticky teriyaki chicken wings using your oven. This recipe focuses on achieving crispy skin and a thick, adhering 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 low-sodium soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the chicken wings completely dry using paper towels. This step is key for crispiness.
  3. In a medium bowl, toss the wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the prepared wire rack.
  5. Bake for 25 minutes. Flip the wings and bake for another 15-20 minutes, until the skin is starting to crisp.
  6. While the wings bake, prepare the sauce: Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  7. Reduce the heat to low and let the sauce simmer for 5 minutes. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens significantly into a glaze. Remove from heat.
  8. Remove the wings from the oven. Increase the oven temperature to 450°F (230°C).
  9. Brush about half of the teriyaki glaze generously over all sides of the wings.
  10. Return the glazed wings to the oven and bake for 5-7 minutes.
  11. Remove wings, brush with the remaining glaze, and bake for a final 3-5 minutes until the glaze is very sticky and caramelized. Watch closely to prevent burning.
  12. Remove from the oven, toss lightly if desired, and garnish with sesame seeds and green onions before serving.

Notes

  • Drying the wings thoroughly before seasoning helps the baking powder create a crispier surface.
  • Do not toss the wings in the sauce until the final stages of baking to prevent the sugar from burning too early.
  • If you prefer a thinner sauce, use less cornstarch in the slurry.

Nutrition

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