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Oven Baked Crispy Sticky Teriyaki Chicken Wings

Close-up of oven baked Sticky Teriyaki Chicken Wings glistening with a dark, caramelized glaze on a white plate.
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Make crispy, sticky teriyaki chicken wings in your oven without deep frying. This recipe uses a simple technique to achieve a crisp exterior and a thick, sweet glaze.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top of the sheet.
  2. Pat the chicken wings very dry using paper towels. This step is key for crispiness.
  3. In a medium bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack, ensuring space between each piece.
  5. Bake for 25 minutes.
  6. While the wings bake, prepare the teriyaki sauce. Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  7. In a small separate bowl, whisk together the cornstarch and cold water to create a slurry. Whisk the slurry into the simmering sauce. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes. Remove from heat.
  8. After the initial 25 minutes of baking, flip the wings. Return them to the oven and bake for another 15 minutes until the skin is starting to crisp.
  9. Remove the wings from the oven. Brush half of the prepared teriyaki sauce generously over all sides of the wings.
  10. Return the sauced wings to the oven and bake for a final 5-7 minutes to set the glaze.
  11. Remove wings from the oven. Toss them immediately in the remaining sauce until fully coated. Serve hot.

Notes

  • Use aluminum-free baking powder for the best results when coating the wings.
  • Do not skip drying the wings thoroughly before seasoning; excess moisture prevents crisping.
  • Apply the first layer of sauce only after the wings have rendered most of their fat and started to crisp.

Nutrition

Find it online: https://tastytribune.com/sticky-teriyaki-chicken-wings-crispy-oven-baked/