Sticky Teriyaki Baked Wings (Print version)

Crisp baked wings glazed in sticky teriyaki with sesame and scallions for sweet-savory, crowd-pleasing flavor.

# Ingredient List:

→ Chicken

01 - 2.5 lbs chicken wings, separated at joints, wing tips removed

→ Marinade & Sauce

02 - 1/4 cup soy sauce
03 - 1/4 cup honey
04 - 2 tablespoons brown sugar
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 garlic cloves, minced
08 - 2 teaspoons fresh ginger, grated
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water
11 - 2 spring onions, thinly sliced, for garnish
12 - 1 tablespoon toasted sesame seeds, for garnish

# How To Make It:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and set a wire rack on top if available.
02 - Pat chicken wings dry with paper towels. Arrange wings on the prepared rack or directly on the baking sheet. Bake for 35 to 40 minutes, flipping halfway through, until skin is crisp and golden.
03 - While chicken is baking, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar has dissolved.
04 - In a small bowl, whisk cornstarch with water. Stir this mixture into the saucepan and cook for 2 to 3 minutes more, until the sauce thickens and becomes glossy. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour prepared teriyaki sauce over wings and toss to coat evenly.
06 - Return coated wings to the baking sheet. Bake an additional 5 minutes until the sauce caramelizes.
07 - Serve hot, garnished with sliced spring onions and toasted sesame seeds.

# Expert Advice:

01 -
  • This sauce gets finger-licking glossy and caramelizes in the oven like a secret weapon.
  • The balance of sweet, salty, and umami never fails to win over picky eaters and adventurous friends alike.
02 -
  • If the wings aren’t dry, they’ll never crisp up—paper towels are not optional!
  • Tossing the wings with sauce before a quick second bake is what transforms the glaze into a perfect sticky shell.
03 -
  • Baking on a rack over the sheet is the secret to max crispiness while letting fat drip away.
  • Garnishing right before serving keeps the onions and sesame crisp and vibrant.

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