Description
These Teriyaki Wings are crispy, juicy chicken wings coated in a glossy homemade teriyaki glaze. Sweet, savory, and packed with umami flavor, they’re perfect for parties, game days, or an easy Japanese-inspired dinner.
Ingredients
For the Wings:
- 2 pounds chicken wings
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish:
- Toasted sesame seeds
- Sliced green onions
Instructions
- Preheat and Dry Wings: Preheat the oven to 425°F (220°C). Pat the chicken wings very dry with paper towels to help achieve a crispy skin during baking.
- Coat Wings: Toss the wings with baking powder, salt, garlic powder, black pepper, and neutral oil ensuring they are evenly coated.
- Arrange Wings for Baking: Arrange the wings in a single layer on a wire rack set over a baking sheet. This setup allows air circulation for crispier wings.
- Bake the Wings: Bake the wings for 40–45 minutes, turning them halfway through the cooking time until they are golden brown and crispy.
- Prepare Teriyaki Sauce: While the wings bake, combine soy sauce, mirin, brown sugar, honey, sesame oil, minced garlic, and grated fresh ginger in a saucepan. Bring to a gentle simmer over medium heat.
- Thicken Sauce: Mix cornstarch and water in a small bowl to make a slurry. Whisk this slurry into the simmering sauce and cook for 1–2 minutes until the sauce thickens and becomes glossy.
- Toss Wings in Sauce: Transfer the crispy wings to a large bowl and toss them with the warm teriyaki sauce until evenly coated.
- Garnish and Serve: Garnish the wings with toasted sesame seeds and sliced green onions. Serve immediately for the best flavor and texture.
Notes
- Drying the wings thoroughly before seasoning helps achieve a crispier skin.
- For extra caramelization, broil the sauced wings for 1–2 minutes before serving.
- The sauce can be prepared up to 3 days ahead and refrigerated for convenience.
- For a spicier version, add chili flakes or sriracha to the teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Dinner, Chicken
- Method: Baking
- Cuisine: Japanese-Inspired
