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baked chicken wing flats and drumettes with a thin glossy dark-brown teriyaki glaze and sparse sesame seeds on an ordinary plate, with no rice, scallions or other dishes
Melissa Hart

Teriyaki Chicken Wings

Ginger, soy and mirin make a teriyaki glaze that should sit as a thin glossy layer over the cooked wings. Mix the cornstarch into cool liquid first so it will thicken smoothly as the sauce simmers instead of leaving pale lumps among the garlic and ginger. The wings need their full plain bake before glazing, and a short final return to the oven gives the surface a tacky finish without burning the sweet sauce into the rack.
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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 the oven to 425°F and oil an oven-safe rack over a foil-lined rimmed pan. Pat wings dry and toss with baking powder and salt.
  2. Arrange wings with gaps and bake for 25 minutes. Turn and bake for 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 for 2 to 3 minutes until lightly thickened.
  4. Brush a thin coating of sauce over the cooked wings and bake for 2 to 3 minutes more until tacky.
  5. Sprinkle with sesame seeds, rest for 3 minutes and serve as 4 appetizer portions.