Teriyaki Wings Recipe
Japanese-inspired · Appetizer · 60 min total
Crispy baked chicken wings coated in a sweet and savory homemade teriyaki sauce, perfect for game day or a tasty appetizer.
15
min prep
min prep
45
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 3 lbs chicken wings, separated into drumettes and flats
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake (or dry sherry)
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Pat chicken wings dry with paper towels. Arrange in a single layer on the rack. Bake for 40-45 minutes, flipping halfway, until golden and crispy.
- While wings bake, make teriyaki sauce: In a small saucepan, combine soy sauce, mirin, sake, honey, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
- In a small bowl, whisk cornstarch and water to make a slurry. Stir into the sauce and cook, stirring, until thickened, about 2 minutes. Remove from heat.
- Transfer baked wings to a large bowl. Pour teriyaki sauce over and toss to coat evenly.
- Sprinkle with sesame seeds and green onions. Serve hot.
Tips
- For extra crispiness, pat wings dry and refrigerate uncovered for 1 hour before baking.
- Double the sauce if you like extra for dipping.
- Leftover wings can be stored in the fridge for up to 3 days; reheat in oven.
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