Sticky Teriyaki Baked Wings (Printer-friendly)
Crisp baked wings tossed in a sticky honey-soy teriyaki glaze with sesame and spring onions.
# What You Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at joints, wing tips removed
→ Marinade & Sauce
02 - 1/4 cup soy sauce
03 - 1/4 cup honey
04 - 2 tbsp brown sugar
05 - 2 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 2 garlic cloves, minced
08 - 2 tsp fresh ginger, grated
09 - 1 tbsp cornstarch
10 - 2 tbsp water
11 - 2 spring onions, thinly sliced (for garnish)
12 - 1 tbsp toasted sesame seeds (for garnish)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top if available.
02 - Pat chicken wings dry with paper towels and arrange on the prepared wire rack or directly on the baking sheet. Bake for 35 to 40 minutes, flipping halfway through, until the skin is crisp and golden brown.
03 - While the wings bake, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar fully dissolves.
04 - Whisk cornstarch with water in a small bowl to form a slurry, then stir it into the saucepan. Continue cooking for 2 to 3 minutes until the sauce thickens and develops a glossy finish. Remove from heat.
05 - Transfer the baked wings to a large mixing bowl. Pour the thickened teriyaki sauce over the wings and toss thoroughly to ensure even coating.
06 - Return the coated wings to the baking sheet and bake for an additional 5 minutes to allow the sauce to caramelize and adhere to the skin.
07 - Serve hot, garnished with thinly sliced spring onions and toasted sesame seeds.
# Expert Tips:
01 -
- The sauce doubles as marinade and glaze, which means less cleanup and more flavor packed into every single bite.
- Baking instead of frying gives you that shatteringly crisp skin without the mess or danger of hot oil splattering everywhere.
02 -
- Skip the wire rack if you do not have one but flip the wings more frequently because the bottoms can steam instead of crisp where they touch the pan.
- The sauce will thicken further as it cools so remove it from heat when it looks slightly thinner than you want it.
03 -
- Salting the wings lightly and letting them sit uncovered in the fridge for a few hours before baking draws out surface moisture and guarantees a crisper result.
- Warm the honey slightly before measuring so it pours easily and mixes into the sauce without clumping.