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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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Chicken Teriyaki
- Five Spice Grilled Chicken Wings
- Spicy Korean Chicken Wings
- 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 ginger, minced
- 1 teaspoon garlic, minced
- 4 teaspoons cornstarch
- 1/4 teaspoon white sesame seeds
- 1 tablespoon green onions, sliced
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 450°F (218°C). Line a large baking sheet with foil and set a wire rack inside, coating it with vegetable oil. Thoroughly dry the chicken wings between paper towels.
- In a large bowl, whisk together the baking powder, salt, and pepper. Add the wings to the bowl and coat them evenly with the baking powder mixture. Space the wings evenly on the wire rack. Bake for 20 minutes, then flip and bake for another 15 minutes. Flip again and bake until the skin is golden brown and crisp, about 15 minutes. Remove the wings from the oven and set aside.
- In a medium-sized saucepan, whisk together the soy sauce, 3/4 cup water, honey, rice vinegar, mirin, sesame oil, ginger, and garlic. Bring the sauce to a boil over medium-high heat and cook for 1 minute. Meanwhile, in a small bowl, whisk together the cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the boiling sauce and whisk to combine. Continuously stir until the sauce thickens and coats the back of a spoon, about 30 to 60 seconds.
- Toss the wings in enough teriyaki sauce to coat, or serve the sauce on the side for dipping. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
