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Baked Teriyaki Wings Recipe

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★★★★★

4.8 from 138 reviews

These Baked Teriyaki Wings are crispy, juicy chicken wings coated in a sweet and savory homemade teriyaki sauce. Baked at a high temperature for the perfect crunch without frying, they are enhanced with a blend of garlic, ginger, soy sauce, mirin, and rice wine vinegar. Finished with toasted sesame seeds, this dish is an irresistible appetizer or snack that’s easier and healthier than traditional fried wings.

Ingredients

Scale

Chicken Wings

  • 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. cornstarch
  • Cooking spray

Teriyaki Sauce

  • 3 garlic cloves, finely grated
  • 1 (1″) piece ginger, peeled, finely grated
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup mirin
  • 1/4 cup unseasoned rice wine vinegar
  • 2 tbsp. light brown sugar
  • 2 tsp. cornstarch

To Garnish

  • Toasted sesame seeds, for serving

Instructions

  1. Prepare the Wings: Pat the chicken wings dry using paper towels and transfer them to a large bowl. Season with kosher salt, freshly ground black pepper, and garlic powder. Sprinkle the wings with baking powder and 1 tablespoon of cornstarch, then toss everything together well to ensure even coating.
  2. Refrigerate: Arrange the wings in a single layer on a wire rack set over a baking sheet. Place them in the refrigerator and let them chill for at least 1 hour and up to 24 hours. This resting helps to dry out the skin for crispiness.
  3. Preheat Oven and Prep Rack: Position a rack in the center of your oven and preheat to 450°F (232°C). Transfer the wings to one side of the wire rack and spray the exposed portion of the rack with cooking spray. Shift the wings to the other side and spray the other bare side of the rack. Then spread the wings out again in a single layer and spray the tops with cooking spray to help them crisp evenly.
  4. Bake Wings: Bake the wings in the preheated oven for 30 minutes to start crisping up the skin.
  5. Make Teriyaki Sauce: While the wings bake, combine the grated garlic, grated ginger, reduced-sodium soy sauce, mirin, unseasoned rice wine vinegar, and light brown sugar in a small saucepan over medium heat. Bring to a gentle simmer.
  6. Thicken Sauce: Remove half of the simmering sauce and transfer it to a heatproof container; set aside for serving. Stir 2 teaspoons of cornstarch into the remaining sauce in the saucepan. Continue cooking, whisking occasionally, for 2 to 3 minutes until the sauce thickens slightly. Remove from heat once thickened.
  7. Toss Wings in Sauce: Pour the thickened teriyaki sauce into a large bowl and add the baked wings. Toss well to coat all wings evenly in the sauce. Return the coated wings to the wire rack-lined baking sheet.
  8. Finish Baking: Place the wings back in the oven and bake until fully cooked and an instant-read thermometer inserted into the thickest part of a wing registers 165°F (74°C), about 8 to 10 minutes more.
  9. Serve: Transfer the baked teriyaki wings to a serving platter. Sprinkle generously with toasted sesame seeds. Serve immediately alongside the reserved half of the teriyaki sauce for dipping.

Notes

  • Refrigerating the wings uncovered or on a rack for an hour or more helps achieve crispy skin by drying out the surface moisture.
  • Baking at a high temperature (450°F) ensures the wings get crispy without deep-frying.
  • Baking powder is used to aid in crisping and should not be confused with baking soda.
  • Adjust brown sugar quantity in the sauce to taste if you prefer it sweeter or less sweet.
  • Use a wire rack over a baking sheet to allow air circulation all around the wings for even cooking and crisping.
  • Ensure the wings reach an internal temperature of 165°F for safe consumption.

Keywords: Baked Teriyaki Wings, Crispy Chicken Wings, Teriyaki Sauce, Oven Baked Wings, Asian Chicken Appetizer

Find it online: https://thefoodrecipe.com/baked-teriyaki-wings-recipe/