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Teriyaki Glazed Wings Recipe

Japanese-inspired · Appetizer · 60 min total

Crispy baked chicken wings coated in a sweet and savory homemade teriyaki glaze, perfect for game day or a tasty appetizer.

Ingredients

• 2 lbs chicken wings, separated into drumettes and flats
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake (or dry sherry)
• 2 tbsp brown sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tbsp sesame seeds for garnish
• 2 green onions, sliced for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, and pepper until evenly coated.
3. Arrange wings in a single layer on the wire rack. Bake for 45 minutes, flipping halfway, until golden and crispy.
4. While wings bake, make the teriyaki glaze: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger. Bring to a simmer over medium heat.
5. Stir in the cornstarch slurry and cook, stirring constantly, until thickened, about 1-2 minutes. Remove from heat.
6. Once wings are done, transfer to a large bowl. Pour the teriyaki glaze over the wings and toss to coat evenly.
7. Transfer glazed wings to a serving platter. Sprinkle with sesame seeds and green onions. Serve immediately.

Tips

• For extra crispiness, let the wings sit uncovered in the fridge for 1 hour after coating with baking powder.
• Leftover wings can be reheated in a 350°F oven for 10 minutes.
• Adjust sweetness by adding more or less honey.

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