Description
Crispy baked chicken wings coated in a sweet and savory homemade teriyaki glaze. These wings are healthier than fried, incredibly flavorful, and perfect for parties or weeknight dinners. The wings bake to golden perfection while the sticky teriyaki sauce caramelizes beautifully!
Ingredients
Scale
For the Chicken Wings:
- 3 pounds chicken wings (drumettes and flats separated)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Teriyaki Sauce:
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/3 cup water
- 1/4 cup brown sugar (packed)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons cornstarch
- 3 tablespoons cold water (for cornstarch slurry)
For Garnish:
- 2 tablespoons sesame seeds (toasted)
- 3 green onions (sliced)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack on top. Spray the rack with cooking spray.
- Dry the Wings: This is crucial! Pat the chicken wings completely dry using paper towels. The drier they are, the crispier they’ll become. Place them in a large mixing bowl.
- Season the Wings: In a small bowl, combine baking powder, garlic powder, onion powder, salt, and black pepper. Sprinkle this mixture over the wings and toss until every piece is evenly coated. The baking powder helps create that restaurant-quality crispy skin.
- Arrange on Rack: Place the seasoned wings on the prepared wire rack in a single layer, making sure they’re not touching. This allows hot air to circulate around each wing for even crisping.
- First Bake: Bake for 25 minutes, then carefully flip each wing using tongs. Return to the oven and bake for another 15-20 minutes until the wings are golden brown, crispy, and cooked through (internal temperature should reach 165°F).
- Make the Teriyaki Sauce: While the wings are baking, prepare your sauce. In a medium saucepan over medium heat, combine soy sauce, 1/3 cup water, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together and bring to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix cornstarch with 3 tablespoons cold water to create a smooth slurry. Slowly pour this into the simmering sauce while whisking constantly. Continue cooking for 2-3 minutes until the sauce thickens to a glossy, syrupy consistency. Remove from heat.
- Glaze the Wings: Once the wings are crispy and cooked through, transfer them to a large clean bowl. Pour about 2/3 of the teriyaki sauce over the wings and toss gently to coat every piece. Reserve the remaining sauce for serving.
- Final Caramelization: Return the glazed wings to the wire rack and bake for an additional 3-5 minutes. This final bake caramelizes the sauce and creates that beautiful sticky glaze.
- Garnish and Serve: Transfer the wings to a serving platter, drizzle with remaining teriyaki sauce if desired, and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy!
Notes
- For extra crispy wings, let them sit in the refrigerator uncovered for 2-4 hours or overnight after seasoning. This dries out the skin even more.
- Don’t overcrowd the baking sheet. Use two sheets if necessary to ensure proper air circulation.
- If you prefer spicier wings, add 1/2 teaspoon red pepper flakes to the teriyaki sauce or drizzle with sriracha before serving.
- The cornstarch slurry must be mixed with cold water to prevent lumps.
- Use an instant-read thermometer to ensure wings reach 165°F internal temperature for food safety.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 6 wing pieces (approximately 4 ounces)
- Calories: 385
- Sugar: 12g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg