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Sticky Teriyaki Chicken Wings Oven Baked

A close-up of several glazed Sticky Teriyaki Chicken Wings Oven Baked, topped with sesame seeds and green onions.
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Make sticky, glazed teriyaki chicken wings in your oven using a double-glaze method for maximum flavor and crispy skin.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a medium bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack. Do not let them touch.
  5. Bake for 25 minutes.
  6. While the wings bake, prepare the first glaze. In a small saucepan, combine soy sauce, mirin, brown sugar, honey, ginger, garlic, and sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat and let it simmer gently for 5 minutes.
  7. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Whisk the slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 1-2 minutes). Remove from heat. This is Glaze 1.
  8. After the initial 25 minutes of baking, remove the wings from the oven. Brush them generously with about half of Glaze 1.
  9. Return the wings to the oven and bake for another 15 minutes.
  10. Remove the wings again. In the saucepan, combine the remaining Glaze 1 with 1/4 cup of fresh teriyaki sauce (or more soy sauce/mirin mixture if you prefer a thinner second coat). Heat briefly until warm. This is Glaze 2.
  11. Toss the hot wings in Glaze 2 until fully coated.
  12. Return the wings to the oven for a final 5-10 minutes to set the glaze and caramelize the exterior. Watch closely to prevent burning due to the sugar content.
  13. Remove from the oven, garnish with sesame seeds and green onions, and serve immediately.

Notes

  • For extra crispy skin, ensure your wings are very dry before seasoning with baking powder.
  • If you prefer a thicker final coat, reserve 2 tablespoons of the finished Glaze 1 before tossing the wings the first time, and use this reserved sauce as your final toss sauce.
  • You can prepare the teriyaki sauce up to three days ahead of time and store it in the refrigerator. Reheat gently before use.

Nutrition

Find it online: https://cookerykings.com/sticky-teriyaki-chicken-wings-oven-baked/