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Baked teriyaki chicken wings with sticky sweet and savory sauce. These wings are crowd pleaser and perfect for busy weeknights. The make-from-scratch teriyaki sauce is so delicious!
Teriyaki Chicken Wings
Please welcome my friend Jessica at JessicaGavin.com. Jessica is a talented and amazing cook. She offers some of the best and most enticing recipes I have seen online. Here is her Teriyaki Chicken Wings recipe, a crowd pleaser for any parties and a perfect meal for busy weeknights.
Hi everyone, I’m Jessica Gavin, a Certified Culinary Scientist and cookbook author. I love to teach and share the science behind better cooking with my readers on JessicaGavin.com.
I’m so thrilled that Bee has given me the opportunity to showcase one of my recipes with you. I’ve been a fan of Rasa Malaysia for years!
In keeping with her theme of easy delicious recipes, I created the most fantastic teriyaki chicken wings that have a nice oven-baked crunch while paired with a flavorful sauce.
To make this oven baked recipe, the first thing to do is dry the wings thoroughly with paper towels. This process will minimize water on the surface of the skin which can create excess steam.
Instead of merely seasoning the wings and baking them at super hot temperatures hoping to get a crispy skin, I recommend tossing them with a little baking powder.
This handy ingredient typically used as a leavening agent encourages quicker browning of the skin just like it does in cakes in cookies. It also forms little bubbles on the surface that harden when heated, creating a more crackly skin. The result- extra crispy wings!
The teriyaki sauce I use is a simple combination of soy sauce, water, honey, rice vinegar, rice wine, sesame oil, ginger, garlic, and cornstarch.
The cornstarch instantly thickens the sauce within minutes when heated on the stovetop. The consistency of the sauce is essential because you want it to be thick enough to stick and coat the baked chicken wings.
If the sauce is too thin, it will absorb right into the skin, losing the crunch factor.
I hope you enjoy this recipe and learned a little culinary science too! If you’re craving more please check out my website and cookbook.
And if you have any questions, do leave a comment below! Thanks Bee for having me.
Frequently Asked Questions
This recipe is only 410 calories per serving.
What To Serve With Teriyaki Chicken Wings
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
- Chicken Teriyaki
- Five Spice Grilled Chicken Wings
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- Crock Pot Chicken Wings
Teriyaki Chicken Wings
Ingredients
- Vegetable oil for oiling baking rack
- 2 pounds (1kg) chicken wings, flats and drumettes
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup soy sauce
- 3/4 cup water, plus 2 tablespoons divided
- 6 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon mirin rice wine
- 1/2 teaspoon sesame oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 4 teaspoons corn starch
- 1/4 teaspoon white sesame seeds
- 1 tablespoon sliced green onions
Instructions
- Adjust oven rack to the middle position and preheat oven to 450°F (218°C). Line a large baking sheet with foil. Set a wire rack inside and coat with vegetable oil. Thoroughly dry chicken wings between paper towels.
- In a large bowl, whisk together baking powder, salt and pepper. Add wings to the bowl and evenly coat the surface with the baking powder mixture. Evenly space the wings on the wire rack. Bake for 20 minutes. Flip and bake for 15 minutes. Flip and bake until skin is golden brown and crisp, 15 minutes. Remove the wings from the oven and set aside.
- In a medium sized saucepan whisk together soy sauce,3/4 cup water, honey, rice vinegar, mirin, sesame oil, ginger and garlic. Bring sauce to a boil over medium-high heat and cook for 1 minute. Meanwhile, in a small bowl, whisk together cornstarch and 2 tablespoons water. Add cornstarch slurry into the boiling sauce, whisk to combine. Continuously stir until sauce is thickened, coating the back of a spoon, 30 to 60 seconds.
- Toss wings in enough teriyaki sauce to coat, or serve sauce on the side for dipping. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Make teriyaki wings all the time.These are by far the best.
Awesome!
I am not the best cook but I want to try and make these yummy looking wings. Would you be able to tell me how much of each ingredient you use say for 3lbs of chicken wings. It would be very helpful to me
The recipe is where the red bar is. It says “GET RECIPE”
This is a great recipe. We’ve made this a few times with chicken wings but we’ve also tried it with shrimp and also calamari and it’s has been a hit every time. Thank you!
Awesome glad you like these teriyaki chicken wings.
Have you ever made these wings in an Air Frer
I have never tried.
Made these tonight and I’m in love. The skin was so crispy and delicious! I’m planning on making my wings this way from now on. I loved the flavor. Thanks for the recipe!
Awesome Mel!
Hi Jessica, I have to tell you that your Teriyaki sauce is great combination!
Thanks Ellen.
Sounds so tasty! Love everything sweet and sticky
Okay, drool. These look really freaking amazing. Dare I say it- finger lickin’ good.
That sauce sounds incredible – I love all the whole ingredients. Way better than store-bought!
Yes, totally better than store bought.