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Sticky Teriyaki Chicken Wings Oven Baked

A plate piled high with golden brown, glazed Sticky Teriyaki Chicken Wings Oven Baked, sprinkled with sesame seeds.
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Follow this recipe to make flavorful, sticky teriyaki chicken wings baked in the oven without frying.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/2 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
  • 2 tablespoons cold water
  • 1 teaspoon sesame seeds, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step helps achieve crispier skin.
  3. In a bowl, toss the dried wings with vegetable oil, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack.
  5. Bake for 25 minutes.
  6. While the wings bake, prepare the teriyaki sauce. Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  7. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry.
  8. Pour the slurry into the simmering sauce, whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens significantly. Remove from heat.
  9. After the initial 25 minutes of baking, brush half of the teriyaki sauce over the wings.
  10. Return the wings to the oven and bake for another 15 minutes.
  11. Remove the wings again, brush with the remaining sauce, and bake for a final 5 to 10 minutes, watching closely to prevent burning, until the glaze is sticky and caramelized.
  12. Remove from the oven, let rest for 5 minutes, then sprinkle with sesame seeds before serving.

Notes

  • For extra crispiness, you can bake the wings plain for 30 minutes, then toss them in half the sauce and bake for 10 minutes, then toss in the remaining sauce and bake for 5 minutes.
  • If you do not have mirin, you can substitute it with dry white wine mixed with 1 teaspoon of sugar.
  • Ensure your wings are completely dry before seasoning; moisture prevents the skin from crisping.

Nutrition

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