Sticky Teriyaki Baked Wings (Print Version)
Crispy oven-baked wings glazed in sweet-salty teriyaki, finished with sesame and green onions.
# What You'll Need:
→ Chicken
01 - 3 lbs chicken wings, split and tips removed
→ Marinade & Seasoning
02 - 1 tbsp aluminum-free baking powder
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Teriyaki Sauce
05 - ⅓ cup low-sodium soy sauce
06 - ¼ cup honey
07 - 2 tbsp packed brown sugar
08 - 2 tbsp rice vinegar
09 - 1 tbsp freshly grated ginger
10 - 2 cloves garlic, minced
11 - 2 tsp toasted sesame oil
12 - 1 tbsp cornstarch
13 - 2 tbsp cold water
→ Garnish
14 - 1 tbsp sesame seeds
15 - 2 green onions, thinly sliced
# How to Make It:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or set a wire rack inside it.
02 - Pat chicken wings thoroughly dry with paper towels. In a large bowl, toss wings with baking powder, salt, and black pepper until evenly coated on all sides.
03 - Arrange seasoned wings in a single layer on the prepared baking sheet, leaving space between each piece. Bake for 40–45 minutes, flipping once halfway through, until deeply golden and skin is crisp.
04 - While wings bake, combine soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.
05 - Whisk cornstarch and cold water together in a small bowl until smooth. Pour the slurry into the simmering sauce while stirring constantly. Cook for 1–2 minutes until glossy and thickened. Remove from heat.
06 - Transfer baked wings to a large bowl. Pour the warm teriyaki sauce over the wings and toss vigorously until every piece is evenly coated in the sticky glaze.
07 - Arrange glazed wings on a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve immediately while hot and crisp.
# Expert Advice:
01 -
- The baking powder trick gives you shatteringly crispy skin with zero frying required, and your guests will never guess how easy it was.
- That glossy homemade teriyaki sauce comes together in about five minutes and tastes far better than anything from a bottle.
02 -
- Do not skip drying the wings thoroughly because even slightly damp skin will steam instead of crisp, and you will end up with rubbery, sad wings.
- Aluminum-free baking powder matters because the regular kind can leave a bitter, metallic taste on the chicken skin after high heat exposure.
03 -
- If you want a fiery kick, add a teaspoon of chili flakes to the teriyaki sauce during the simmer and taste before adding the cornstarch slurry.
- Warm the sauce slightly before tossing with the wings because cold sauce will seize and clump instead of flowing evenly over the crispy skin.