Sticky Teriyaki Baked Wings (Printable)
Crisp baked wings coated in a sticky honey-soy teriyaki glaze, finished with sesame and sliced scallions.
# 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 tablespoons brown sugar
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 garlic cloves, minced
08 - 2 teaspoons fresh ginger, grated
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water
11 - 2 spring onions, thinly sliced
12 - 1 tablespoon toasted sesame seeds
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top if available.
02 - Pat the chicken wings dry using paper towels. Arrange wings in a single layer on the prepared rack or directly on the baking sheet. Bake for 35 to 40 minutes, turning halfway through, until the skin is crisp and golden.
03 - While wings bake, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Simmer over medium heat, stirring constantly until the sugar fully dissolves.
04 - Whisk together cornstarch and water in a separate bowl. Add this mixture to the saucepan, stirring well. Simmer for 2 to 3 minutes until the sauce thickens and becomes glossy. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour the thickened teriyaki sauce over and toss until wings are coated evenly.
06 - Place coated wings back on the baking sheet and return to the oven. Bake for an additional 5 minutes to caramelize the sauce.
07 - Garnish hot wings with sliced spring onions and toasted sesame seeds before serving.
# Expert Tips:
01 -
- This teriyaki glaze sticks to every craggy bit of chicken, so you get flavor in every bite.
- Baking means you skip the mess of frying, but still get almost shockingly crisp wings every time.
02 -
- If you rush the sauce, it stays runny and will slide right off the wings instead of coating them.
- Baking on a rack lifts the wings so the hot air crisps all sides—skip it and you'll get soggy bottoms.
03 -
- Pat wings completely dry before baking or you won't get that crackly skin.
- Let the sauce cool slightly—it thickens even more and clings better to each wing.