These oven-baked teriyaki chicken wings deliver everything you love about the sticky, sweet-savory glaze of Japanese-American teriyaki without firing up the grill. Baking the wings on a rack renders the skin crisp while the sauce caramelizes into a glossy, clingy coating that beats takeout. This recipe is a reliable weeknight dinner or game-day snack that comes together with pantry staples and a hot oven.
Ingredients
- 3 lb (1.4 kg) chicken wings, separated into drumettes and flats
- 1 tbsp (15 ml) baking powder (not baking soda)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 2 tbsp (30 ml) sake or dry sherry
- 2 tbsp (30 g) brown sugar, packed
- 1 tbsp (15 ml) honey
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tbsp (15 ml) toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and place a wire rack on top. Lightly coat the rack with nonstick spray.
- Pat the chicken wings dry with paper towels—this is key for crispy skin. In a large bowl, toss the wings with the baking powder, kosher salt, and black pepper until evenly coated.
- Arrange the wings in a single layer on the prepared rack, leaving a little space between each piece. Bake for 40–45 minutes, flipping the wings once halfway through, until the skin is deeply golden and the internal temperature reaches 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum for poultry).
- While the wings bake, make the teriyaki sauce. In a small saucepan over medium heat, combine the soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger. Bring to a simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
- Reduce the heat to low and whisk in the cornstarch slurry. Simmer for 1–2 minutes more, until the sauce is glossy and coats the back of a spoon. Remove from heat and set aside.
- When the wings are done, transfer them to a large bowl. Pour the teriyaki sauce over the hot wings and toss to coat thoroughly. The residual heat will help the sauce cling.
- For extra caramelization, you can return the sauced wings to the oven under the broiler for 2–3 minutes, watching closely to prevent burning.
- Transfer the wings to a serving platter, sprinkle with sesame seeds and green onions, and serve hot.
Tips
- Baking powder is crucial: It raises the skin’s pH and helps it crisp in the oven. Do not substitute baking soda—it will leave a metallic taste.
- Dry the wings thoroughly: Moisture is the enemy of crisp skin. Pat them dry before seasoning, and avoid overcrowding the rack so steam can escape.
- Adjust the sauce to taste: If you prefer a thicker glaze, add more cornstarch slurry; for a thinner sauce, skip the slurry. For less sweetness, reduce the brown sugar to 1 tbsp (15 g).
- Make ahead: The teriyaki sauce can be made up to 3 days ahead and refrigerated. Reheat gently before tossing with the wings.
Serving Suggestions
These wings are fantastic as an appetizer with celery and carrot sticks, or as a main course alongside steamed jasmine rice and a simple cucumber salad. For a game-day spread, serve them with ranch or blue cheese dressing for dipping—though the teriyaki glaze is delicious on its own. A cold beer or iced green tea pairs well with the sweet-savory flavor.
Variations
- Spicy Teriyaki: Add 1–2 tsp (5–10 g) sriracha or red pepper flakes to the sauce for heat.
- Garlic-Ginger Boost: Double the garlic and ginger for a more pungent kick.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and ensure your mirin is gluten-free (most are).
- Grilled Version: Skip the oven and grill the wings over medium heat for 20–25 minutes, turning often, then toss with the sauce.
Storage and Reheating
Refrigerate leftover wings in an airtight container for up to 3–4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crisp. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving—it will make the skin soggy. For longer storage, freeze the un-sauced baked wings for up to 2 months; thaw overnight in the fridge, then reheat and toss with fresh sauce.
Frequently Asked Questions
Can I use chicken drumettes or whole wings? Yes, this recipe works with any wing cut. If using whole wings, separate them at the joint for even cooking. Adjust baking time slightly if pieces are larger.
Why are my wings not crispy? The most common reasons are insufficient drying, overcrowding the rack, or not using baking powder. Make sure wings are patted dry, spaced apart, and the oven is fully preheated.
Can I make the sauce ahead of time? Absolutely. The teriyaki sauce can be made up to 3 days in advance and stored in the fridge. Reheat gently before using.
What is mirin and can I substitute it? Mirin is a sweet rice wine essential for authentic teriyaki. If you don’t have it, mix 2 tbsp (30 ml) dry sherry with 1 tsp (5 g) sugar as a substitute, though the flavor will be slightly different.
How do I know when the wings are done? Use a food thermometer inserted into the thickest part of the meat, avoiding bone. The safe minimum internal temperature for poultry is 165°F (74°C) per USDA FSIS guidelines.
Can I use this sauce for other proteins? Yes, this teriyaki sauce works beautifully on salmon, chicken thighs, or even tofu. Cook the protein to its own safe internal temperature (fish 145°F/63°C, ground meat 160°F/71°C).
Related
- Thrasher’s French Fries Recipe (Boardwalk-Style)
- Longmont Colorado Peking Duck Recipe
- Tallow French Fries: Crispy, Golden & Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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