Baked Teriyaki Wings Recipe
Introduction
Baked Teriyaki Wings are a perfect balance of crispy texture and sweet-savory flavor. These wings are baked to perfection and coated in a homemade teriyaki sauce that’s both delicious and easy to prepare. Ideal for game day or a tasty appetizer, this recipe is sure to impress.
Ingredients
- 2 lb. chicken wings, flats and drumettes separated
- 1 1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 2 tsp. baking powder
- 1 tbsp. plus 2 tsp. cornstarch, divided
- Cooking spray
- 3 garlic cloves, finely grated
- 1 (1″) piece ginger, peeled, finely grated
- 1/2 c. reduced-sodium soy sauce
- 1/4 c. mirin
- 1/4 c. unseasoned rice wine vinegar
- 2 tbsp. light brown sugar
- Toasted sesame seeds, for serving
Instructions
- Step 1: Pat wings dry and transfer to a large bowl. Add salt, pepper, and garlic powder and toss to combine. Sprinkle with baking powder and 1 tablespoon cornstarch and toss again to coat evenly.
- Step 2: Arrange wings on a wire rack set in a baking sheet. Refrigerate until cold for at least 1 hour, or up to 24 hours, to help achieve extra crispiness.
- Step 3: Position a rack in the center of your oven and preheat to 450°F (230°C). Shift the wings to one side of the rack and spray the exposed side with cooking spray. Move the wings to the other side and spray the bare side as well. Spread the wings back in a single layer and spray the tops with cooking spray.
- Step 4: Bake the wings for 30 minutes until the skin is crispy and golden.
- Step 5: While the wings bake, prepare the teriyaki sauce. In a small saucepan over medium heat, bring garlic, ginger, soy sauce, mirin, rice vinegar, and brown sugar to a simmer. Remove half of the sauce and set aside in a heatproof bowl.
- Step 6: Whisk the remaining 2 teaspoons of cornstarch into the saucepan and cook, whisking occasionally, until the sauce thickens, about 2 to 3 minutes. Remove from heat.
- Step 7: Transfer the thickened sauce to a large bowl. Add the baked wings and toss well to coat them thoroughly in the teriyaki sauce. Return the wings to the wire rack-lined baking sheet.
- Step 8: Continue baking the wings until an instant-read thermometer inserted into the thickest part reaches 165°F (74°C), about 8 to 10 minutes more.
- Step 9: Transfer the wings to a serving platter. Sprinkle with toasted sesame seeds and serve with the reserved sauce on the side for dipping.
Tips & Variations
- For extra crispiness, make sure the wings are patted dry before seasoning and use baking powder to draw out moisture from the skin.
- If you don’t have mirin, substitute with a mix of sake and a pinch of sugar or use additional rice wine vinegar with a bit more sugar for sweetness.
- Feel free to add a pinch of chili flakes or sriracha to the teriyaki sauce for a spicy kick.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10-12 minutes to maintain their crispiness. Warm the reserved teriyaki sauce separately before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken wings for this recipe?
Yes, but make sure to thaw them completely and pat them dry before proceeding with the recipe to achieve the best crispy texture.
What if I don’t have a wire rack for baking?
If you don’t have a wire rack, you can place the wings directly on a parchment-lined baking sheet. However, flipping them halfway through baking will help ensure even crisping.
PrintBaked Teriyaki Wings Recipe
These Baked Teriyaki Wings are crispy and flavorful, featuring perfectly baked chicken wings coated in a homemade teriyaki sauce made with soy sauce, mirin, rice vinegar, garlic, ginger, and brown sugar. This recipe uses baking powder and cornstarch to achieve a crispy texture without frying, making it a healthier alternative. Finished wings are garnished with toasted sesame seeds, offering a delicious appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes (including chilling time, minimum 1 hour)
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
Wings Preparation
- 2 lb. chicken wings, flats and drumettes separated
- 1 1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 2 tsp. baking powder
- 1 tbsp. cornstarch
- Cooking spray
Teriyaki Sauce
- 3 garlic cloves, finely grated
- 1 (1″) piece ginger, peeled, finely grated
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup mirin
- 1/4 cup unseasoned rice wine vinegar
- 2 tbsp. light brown sugar
- 2 tsp. cornstarch
For Serving
- Toasted sesame seeds
Instructions
- Prepare Wings: Pat the chicken wings dry thoroughly using paper towels and transfer them to a large mixing bowl. Add kosher salt, freshly ground black pepper, and garlic powder, tossing everything together to ensure the wings are evenly seasoned. Sprinkle the baking powder and 1 tablespoon of cornstarch over the wings and toss again to coat all pieces evenly, which helps achieve a crispy texture when baked.
- Chill Wings: Arrange the coated wings on a wire rack placed over a baking sheet in a single layer. Place the wings in the refrigerator and let them chill until cold, for at least 1 hour and up to 24 hours. This step helps dry out the skin, promoting crispiness in the oven.
- Preheat Oven and Prepare Wings for Baking: Position an oven rack in the center and preheat the oven to 450°F (232°C). Shift the wings to one side of the wire rack and spray the exposed side of the rack with cooking spray. Then shift the wings to the other side and spray the now exposed rack side again. Spread the wings out in a single layer and spray the tops of the wings with cooking spray to promote browning and crisping during baking.
- Bake Wings First Stage: Place the baking sheet with wings in the preheated oven and bake for 30 minutes, allowing the wings to start crisping and cooking through evenly.
- Make Teriyaki Sauce: While wings bake, combine grated garlic, grated ginger, reduced-sodium soy sauce, mirin, rice wine vinegar, and light brown sugar in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar and blend flavors. When simmering, transfer half of the sauce into a heatproof container or bowl and set aside for serving.
- Thicken Teriyaki Sauce: Whisk 2 teaspoons of cornstarch into the remaining sauce in the saucepan. Continue cooking this sauce, whisking occasionally, until it thickens sufficiently, about 2 to 3 minutes. Remove from heat once thickened.
- Coat Wings in Sauce: Transfer the thickened teriyaki sauce to a large bowl. Add the partially baked wings to the bowl and toss them thoroughly to coat every piece with the sticky sauce. Return the coated wings to the wire rack-lined baking sheet for the next baking stage.
- Bake Wings Final Stage: Continue baking the wings in the oven for an additional 8 to 10 minutes, or until an instant-read thermometer inserted into the thickest part of a wing reads 165°F (74°C), ensuring they are fully cooked and the sauce is caramelized.
- Serve Wings: Remove the wings from the oven and transfer to a serving platter. Sprinkle toasted sesame seeds generously over the wings. Serve immediately with the reserved, thinner teriyaki sauce on the side for dipping or extra flavor.
Notes
- Chilling the wings uncovered in the refrigerator before baking helps dry the skin for crispier results.
- Baking powder in this recipe is used to create a crispy texture similar to frying without the added oil.
- If mirin is unavailable, you can substitute with a mix of sake and sugar or additional rice vinegar plus a little sugar, though flavor will slightly differ.
- Ensure wings reach an internal temperature of 165°F (74°C) for safe consumption.
- Reserved thinner sauce is perfect for dipping or adding extra glaze after cooking.
Keywords: teriyaki wings, baked chicken wings, crispy wings, homemade teriyaki sauce, appetizer, Japanese chicken wings
