Ingredients

2 lb. chicken wings, flats and drumettes separated

1 1/2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 tsp. garlic powder

2 tsp. baking powder

1 tbsp. plus 2 tsp. cornstarch, divided

Cooking spray

3 garlic cloves, finely grated

1 (1″) piece ginger, peeled, finely grated

1/2 c. reduced-sodium soy sauce

1/4 c. mirin

1/4 c. unseasoned rice wine vinegar

2 tbsp. light brown sugar

Toasted sesame seeds, for serving

Instructions

Step 1: Pat the wings dry and transfer them to a large bowl. Add the kosher salt, black pepper, and garlic powder, then toss to combine evenly. Sprinkle with the baking powder and 1 tablespoon of cornstarch, tossing again to coat all wings thoroughly.

Step 2: Arrange the wings on a wire rack set inside a baking sheet. Place them in the refrigerator until cold, for at least 1 hour and up to 24 hours, to help dry the skin for crispier wings.

Step 3: Preheat the oven to 450°F and position a rack in the center. Shift the wings to one side of the rack and spray the bare side with cooking spray. Then shift wings to the other side and spray that side as well. Finally, spread the wings in a single layer and spray the tops with cooking spray to ensure even crisping.

Step 4: Bake the wings for 30 minutes at 450°F until they start getting crispy and golden.

Step 5: While the wings bake, prepare the teriyaki sauce. In a small saucepan over medium heat, combine the grated garlic and ginger with the soy sauce, mirin, rice wine vinegar, and brown sugar. Bring this mixture to a simmer.

Step 6: Remove half of the sauce from the saucepan and set aside in a heatproof container. To the remaining sauce in the pan, whisk in 2 teaspoons of cornstarch and cook for 2 to 3 minutes, whisking occasionally, until the sauce thickens. Remove from heat.

Step 7: Transfer the thickened teriyaki sauce to a large bowl. Add the baked wings and toss them thoroughly to coat each piece in the sauce. Arrange the wings back onto the wire rack-lined baking sheet.

Step 8: Return the wings to the oven and continue baking for 8 to 10 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F.

Step 9: Transfer the wings to a serving platter, sprinkle with toasted sesame seeds, and serve with the reserved teriyaki sauce on the side for dipping.

Tips & Variations

For extra crispy skin, make sure the wings are well dried before seasoning and allow them to chill uncovered in the fridge overnight if possible.

Substitute mirin with a sweet white wine or a mix of white grape juice and a splash of rice vinegar if unavailable.

Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.

Toast sesame seeds lightly in a dry pan to enhance their nutty flavor before sprinkling.

FAQs

Can I use frozen wings for this recipe?

Yes, but be sure to fully thaw and dry the wings before seasoning and baking. Pat them very dry to ensure they crisp up well in the oven.

What if I don’t have baking powder?

Baking powder helps create crispy skin by drawing moisture out, but if you don’t have it, you can omit it and still bake the wings; they may just be slightly less crispy.