Go Back
Teriyaki Chicken Wings on a plate
Melissa Hart

Teriyaki Chicken Wings

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp aluminum-free baking powder not baking soda
  • 1/4 tsp fine salt
  • 1 tsp neutral oil for rack
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 3 tbsp water
  • 1 tsp finely grated fresh ginger
  • 1 garlic clove finely minced
  • 1 tsp cornstarch
  • 1 tsp sesame seeds

Method
 

  1. Heat oven to 425°F; oil an oven-safe rack over a foil-lined rimmed pan. Pat wings dry; toss with baking powder and salt.
  2. Space wings on rack; bake 25 minutes. Turn; bake 25 to 30 minutes more until crisp and at least 165°F.
  3. Whisk soy sauce, mirin, sugar, water, ginger, garlic, and cornstarch in a small saucepan. Simmer 2 to 3 minutes until lightly thickened.
  4. Thinly coat cooked wings with sauce; bake 2 to 3 minutes more until tacky.
  5. Add sesame seeds; rest 3 minutes. Serve 4 appetizer portions.