Sticky Teriyaki Baked Wings (Print Version)
Crisp baked wings coated in a glossy honey-soy teriyaki glaze, garnished with sesame and spring onions.
# What You'll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at joints, wing tips removed
→ Marinade & 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
# How-To Steps:
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 thoroughly 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 soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring continuously until the sugar fully dissolves.
04 - Whisk cornstarch with water in a small bowl until smooth, then stir the slurry into the saucepan. Continue cooking for 2 to 3 minutes until the sauce thickens and develops a glossy finish. Remove from heat.
05 - Transfer the baked wings to a large mixing bowl. Pour the thickened teriyaki sauce over the wings and toss thoroughly to ensure even coating on all surfaces.
06 - Return the coated wings to the baking sheet and bake for an additional 5 minutes, allowing the sauce to caramelize and form a sticky glaze.
07 - Serve immediately while hot, garnished with thinly sliced spring onions and toasted sesame seeds.
# Expert Tips:
01 -
- The sauce thickens into a lacquered glaze that rivals any takeout joint, and you control exactly what goes into it.
- Baking instead of frying means you get shatteringly crisp skin without the mess and danger of deep frying on a weeknight.
02 -
- Do not skip drying the wings because even a thin layer of moisture creates steam under the skin and you end up with flabby, rubbery wings instead of the crackling kind.
- The cornstarch slurry must be added while the sauce is actively simmering or it will not activate and thicken properly, leaving you with a thin, watery glaze that slides right off.
03 -
- The secret to wings that stay crispy even under a blanket of sauce is baking them fully before the sauce ever touches them, so resist any urge to baste midway through.
- Toast your sesame seeds in a dry skillet over low heat, shaking the pan constantly, and the moment you smell that warm nutty aroma pull them off because they burn in seconds.