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Ultimate Sticky Teriyaki Chicken Wings Baked to Perfection (Crispy Oven Method)

Sticky Teriyaki Chicken Wings Oven Baked - Tasty
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Follow these steps to make perfectly cooked, crispy chicken wings coated in a thick, sticky homemade teriyaki glaze using only your oven.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top of the sheet.
  2. Pat the chicken wings completely dry using paper towels. Toss the wings with olive oil, salt, and pepper. Arrange the wings in a single layer on the wire rack.
  3. Bake the wings for 25 minutes. This initial bake renders fat and starts crisping the skin.
  4. While the wings bake, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, mirin, sake (if using), brown sugar, granulated sugar, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly. Continue to cook for 1-2 minutes until the sauce thickens significantly. Remove from heat.
  6. After the initial 25-minute bake, remove the wings from the oven. Increase the oven temperature to 425°F (220°C).
  7. Brush the wings generously on all sides with about half of the prepared teriyaki sauce.
  8. Return the glazed wings to the oven and bake for another 10 minutes.
  9. Remove the wings again. Brush with the remaining sauce. For extra stickiness, switch the oven setting to broil (high) and broil for 1-3 minutes, watching closely to prevent burning, until the glaze is dark and bubbly.
  10. Remove from the oven and serve immediately.

Notes

  • For extra crispy skin, toss the dried wings with 1 teaspoon of baking powder before the initial bake. Do not skip drying the wings thoroughly.
  • If you prefer a thinner glaze, use less cornstarch or add a tablespoon of water to the finished sauce.
  • You can substitute honey for the brown sugar if you desire a different type of sweetness.

Nutrition

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