Teriyaki Chicken Wings

4.58 from 14 votes

Teriyaki Chicken Wings - baked chicken wings with sticky sweet and savory teriyaki sauce. These wings are crowd pleaser and perfect for busy weeknights.

Prep Time10

Cook Time50

Total Time1

Course: Chicken

Cuisine: Japanese Recipes

Keyword: Teriyaki Chicken Wings

Servings: people

Author: Bee Yinn Low

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.

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