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Teriyaki Chicken Wings Recipe

Japanese · Appetizer · 60 min total

These sticky, sweet, and savory teriyaki chicken wings are baked until crispy, then glazed with a homemade teriyaki sauce for an irresistible appetizer or main dish.

Ingredients

• 2 lbs chicken wings, separated into drumettes and flats
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake or dry sherry
• 2 tablespoons sugar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon sesame seeds, toasted
• 2 green onions, sliced

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken wings dry with paper towels. Arrange on the wire rack in a single layer. Bake for 40-45 minutes, flipping halfway, until golden and crispy.
3. Meanwhile, make teriyaki sauce: In a small saucepan, combine soy sauce, mirin, sake, sugar, honey, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves.
4. In a small bowl, mix cornstarch and water to make a slurry. Whisk into the simmering sauce. Cook for 1-2 minutes until thickened. Remove from heat.
5. Transfer baked wings to a large bowl. Pour teriyaki sauce over wings and toss to coat evenly.
6. Sprinkle with sesame seeds and green onions. Serve hot.

Tips

• For extra crispy wings, pat dry thoroughly and refrigerate uncovered for 1 hour before baking.
• Sauce can be made ahead and refrigerated for up to 1 week.
• Leftover wings can be reheated in a 350°F oven for 10 minutes.

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