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Crispy Oven Baked Sticky Teriyaki Chicken Wings

A close-up of oven-baked Sticky Teriyaki Chicken Wings glistening with a dark, caramelized glaze on a white plate.
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Make sticky, glazed teriyaki chicken wings crispy using only your oven. This recipe uses baking powder to help achieve a fried-like texture without deep frying.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes)
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with aluminum foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, toss the dry 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. Flip the wings over and bake for another 20 to 25 minutes, or until the skin is golden brown and crispy.
  6. While the wings finish baking, prepare the sauce. Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small saucepan.
  7. Bring the sauce mixture to a simmer over medium heat. Reduce the heat to medium-low and let it simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the sesame oil.
  8. Remove the crispy wings from the oven and immediately transfer them to a large, clean bowl.
  9. Pour about half of the teriyaki glaze over the hot wings. Toss quickly to coat them thoroughly.
  10. Serve the wings immediately with the remaining sauce on the side for dipping, or toss with all the sauce for maximum stickiness.

Notes

  • For extra crispiness, place the wings on the rack so they are elevated and air can circulate around them.
  • If you prefer a thicker glaze, simmer the sauce longer until it reduces by about one-third.
  • You can prepare the teriyaki sauce up to three days ahead and store it in the refrigerator. Reheat gently before using.

Nutrition

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