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Teriyaki Chicken Wings

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Sticky baked teriyaki chicken wings coated in a glossy homemade sauce made with soy sauce, honey, garlic, and ginger. These sweet and savory wings are tender, flavorful, and perfect for appetizers, parties, or casual dinners.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

  • 700 g chicken wings
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 120 ml soy sauce
  • 60 ml honey
  • 50 g brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame seeds
  • 2 spring onions, thinly sliced

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper or lightly grease it.
  2. Pat the chicken wings dry with paper towels and place them in a large bowl.
  3. Season the wings with salt and black pepper.
  4. Add cornstarch and vegetable oil, then toss until the wings are evenly coated.
  5. Arrange the wings in a single layer on the baking tray.
  6. Bake for 35–40 minutes, turning halfway through, until the wings are golden and cooked through.
  7. While the wings bake, prepare the teriyaki sauce by combining soy sauce, honey, brown sugar, garlic, ginger, and rice vinegar in a saucepan over medium heat.
  8. Bring the mixture to a gentle simmer while stirring.
  9. Mix cornstarch and water in a small bowl to form a slurry, then slowly add it to the sauce while stirring.
  10. Cook for 2–3 minutes until the sauce thickens and becomes glossy.
  11. Transfer the cooked wings to a bowl and pour the warm teriyaki sauce over them.
  12. Toss until all wings are evenly coated with the sauce.
  13. Transfer to a serving platter and garnish with sesame seeds and sliced spring onions.
  14. Serve warm.

Notes

  • Pat the wings dry before baking to help them crisp better.
  • Baking the wings on a wire rack improves air circulation and crispiness.
  • Add chili flakes or chili sauce to the teriyaki sauce for a spicy version.
  • Pineapple juice can be added to the sauce for a sweet tropical variation.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 180°C (350°F) for about 10 minutes to maintain texture.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Asian
  • Diet: Halal

Nutrition

  • Serving Size: 175 g
  • Calories: 360 kcal
  • Sugar: 18 g
  • Sodium: 820 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 0 g
  • Protein: 28 g
  • Cholesterol: 110 mg

Find it online: https://cooksplash.com/teriyaki-chicken-wings/