Sticky Teriyaki Baked Wings (Print Page)

Crisp baked chicken wings glazed in sticky honey-soy teriyaki, finished with sesame and scallions.

# What You Need:

→ Chicken

01 - 2.5 lbs chicken wings, separated at joints, wing tips removed

→ Marinade and 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

→ Garnish

11 - 2 spring onions, thinly sliced
12 - 1 tbsp toasted sesame seeds

# Directions:

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 the chicken wings dry with paper towels. 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 the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar fully dissolves.
04 - Whisk the cornstarch with water in a small bowl, then stir the slurry into the saucepan. Cook for 2 to 3 minutes until the sauce thickens and turns glossy. Remove from heat.
05 - Transfer the baked wings to a large bowl. Pour the teriyaki sauce over the wings and toss thoroughly to coat evenly.
06 - Return the coated wings to the baking sheet and bake for an additional 5 minutes to caramelize the sauce.
07 - Serve hot, garnished with sliced spring onions and toasted sesame seeds.

# Expert Tips:

01 -
  • The sauce gets that irresistible lacquered gloss without deep frying or any special equipment.
  • Everything bakes on one sheet pan, which means cleanup takes about two minutes.
  • You probably have most of the sauce ingredients in your pantry right now.
02 -
  • Do not skip the final five minute caramelization step because that is what transforms a good wing into an unforgettable one.
  • Keep a close eye on the sauce as it thickens because it can scorch quickly once the cornstarch activates.
03 -
  • Baking powder dusted lightly on the raw wings before they go into the oven creates an even crispier skin that holds up to the heavy sauce.
  • Let the sauce rest for a minute off the heat before tossing the wings because it thickens further as it cools and clings much better.

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