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Crispy Oven-Baked Sticky Teriyaki Chicken Wings

A mound of oven-baked Sticky Teriyaki Chicken Wings coated in a glossy sauce and sprinkled with sesame seeds and green onions.
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Make perfectly crispy, sticky teriyaki chicken wings in your oven using a double-bake method for maximum crunch without deep frying.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top of the sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large 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, ensuring there is space between each piece.
  5. Bake for 25 minutes. Flip the wings and bake for another 15-20 minutes, until the skin is golden brown and crisp.
  6. While the wings finish baking, prepare the sauce. Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a small saucepan.
  7. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  8. Whisk the cornstarch slurry into the simmering sauce. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes. Remove from heat.
  9. Once the wings are cooked and crispy, remove them from the oven.
  10. Place the hot wings in a large bowl. Pour about two-thirds of the teriyaki glaze over the wings and toss gently to coat them thoroughly.
  11. Return the glazed wings to the wire rack on the baking sheet.
  12. Bake for an additional 5-7 minutes to set the glaze and make it sticky.
  13. Remove from the oven, toss with the remaining glaze if desired, and garnish with sesame seeds and sliced green onions before serving.

Notes

  • For extra crispiness, do not skip drying the wings thoroughly before seasoning.
  • Use a wire rack to allow air to circulate completely around the wings during baking.
  • If you prefer a thinner glaze, use less cornstarch in the slurry.

Nutrition

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