Sticky Teriyaki Baked Wings (Printable Version)

Crisp-baked wings in a glossy teriyaki glaze with honey, ginger, garlic and sesame—ready to share.

# What You'll Need:

→ Chicken

01 - 2.5 lbs chicken wings, separated at joints, wing tips removed

→ Marinade and Sauce

02 - 1/4 cup soy sauce
03 - 1/4 cup honey
04 - 2 tbsp brown sugar
05 - 2 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 2 garlic cloves, minced
08 - 2 tsp fresh ginger, grated
09 - 1 tbsp cornstarch
10 - 2 tbsp water
11 - 2 spring onions, thinly sliced (for garnish)
12 - 1 tbsp toasted sesame seeds (for garnish)

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top if available.
02 - Pat the chicken wings thoroughly dry with paper towels. Arrange wings on the prepared wire rack or directly on the baking sheet. Bake for 35 to 40 minutes, flipping halfway through, until the skin is crisp and golden brown.
03 - While the wings bake, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar fully dissolves.
04 - Whisk cornstarch together with water in a small bowl to create a slurry, then stir it into the saucepan. Continue cooking for 2 to 3 minutes until the sauce thickens and develops a glossy sheen. Remove from heat and set aside.
05 - Transfer the baked wings to a large mixing bowl. Pour the thickened teriyaki sauce over the wings and toss vigorously until every piece is evenly coated.
06 - Return the coated wings to the baking sheet and bake for an additional 5 minutes to allow the sauce to caramelize and adhere to the skin.
07 - Transfer wings to a serving platter and garnish with thinly sliced spring onions and toasted sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce is made from pantry staples you probably already have, no specialty store run required.
  • Baking instead of frying means you get that irresistible crispy skin without standing over splattering oil.
  • These disappear so fast at gatherings that you will want to double the batch every single time.
02 -
  • Do not skip the cornstarch slurry because without it your sauce will slide right off the wings and pool sadly on the pan.
  • That final 5 minute bake is where the magic happens so never be tempted to skip it.
  • Crowding the pan leads to steamed rubbery wings instead of crispy ones so give them space.
03 -
  • Let the wings rest for a minute after that final bake so the sauce sets slightly and sticks instead of sliding off when you bite in.
  • A light dusting of baking powder on the raw wings before baking creates an even crispier surface for the sauce to cling to.

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