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

A pile of glistening, dark, and sticky Teriyaki Chicken Wings Oven Baked piled high on a white plate.
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Make sticky, flavorful teriyaki chicken wings in your oven. This recipe uses a two-step baking process to ensure crispy skin and a thick, sweet glaze.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder (optional, for extra crispiness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sake (or water)
  • 1/4 cup packed brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. In a large bowl, toss the chicken wings with 1 tablespoon of cornstarch, baking powder (if using), salt, and pepper until evenly coated.
  3. Arrange the wings in a single layer on the wire rack.
  4. Bake for 25 minutes.
  5. While the wings bake, prepare the teriyaki sauce: Combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and honey in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  6. Reduce the heat to low and simmer for 5 to 7 minutes until the sauce slightly thickens.
  7. Whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce becomes thick and glossy. Remove from heat.
  8. After the initial 25 minutes of baking, remove the wings from the oven. Increase the oven temperature to 425°F (220°C).
  9. Brush the wings generously on all sides with about half of the prepared teriyaki sauce.
  10. Return the wings to the oven and bake for another 10 minutes.
  11. Remove the wings again. Brush with more sauce. For the final step, switch the oven setting to broil (high). Broil for 1 to 3 minutes, watching closely, until the glaze is deeply caramelized and sticky. Do not burn.
  12. Remove from the oven, toss with any remaining sauce if desired, and serve immediately.

Notes

  • For the crispiest skin, pat the wings very dry with paper towels before seasoning.
  • If you do not have a wire rack, you can bake the wings directly on a foil-lined sheet, but flip them halfway through the first bake.
  • If you prefer a less sweet glaze, reduce the brown sugar amount slightly.

Nutrition

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