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Glossy baked teriyaki chicken wings on a charcoal platter, mahogany glaze, crisp edges, scallions and sesame seeds, with believable sticky sauce and natural variation. The lower title bubble reads Teriyaki Chicken Wing Recipe.
Good Fork Daily Editorial Kitchen

Teriyaki Chicken Wing Recipe

Crisp baked teriyaki chicken wings with a glossy ginger-garlic glaze, safe-temperature guidance and a sauce that clings without burning.
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Prep Time 18 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 13 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American, Japanese inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds split chicken wings flats and drumettes
  • 1 tablespoon aluminum-free baking powder not baking soda
  • 3/4 teaspoon kosher salt
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 3 tablespoons packed brown sugar
  • 2 tablespoons mirin or 1 tablespoon rice vinegar plus 1 tablespoon water
  • 2 cloves garlic finely grated
  • 2 teaspoons fresh ginger finely grated
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch mixed with 2 teaspoons cold water
  • 2 scallions thinly sliced
  • 2 teaspoons sesame seeds

Equipment

  • Rimmed sheet pan
  • Wire rack
  • Small saucepan
  • Instant-read thermometer
  • Large bowl

Method
 

  1. Heat the oven to 425°F. Set a wire rack over a foil-lined rimmed sheet pan and coat the rack lightly with oil.
  2. Blot the wings very dry, then toss with baking powder and salt until no visible powdery patches remain.
  3. Arrange with space between pieces. Bake 25 minutes, turn, and bake 18 to 25 minutes more until deeply browned.
  4. Measure several thick pieces close to but not against bone. Continue cooking until every checked wing reaches at least 165°F.
  5. Simmer soy sauce, water, brown sugar, mirin, garlic, ginger and sesame oil for 3 minutes. Whisk in the slurry and simmer briefly until glossy and lightly thickened.
  6. Rest the wings for 5 minutes, toss with enough warm glaze to coat without pooling, then add scallions and sesame seeds.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum internal temperature for all poultry and reheated leftovers.
  • This recipe was developed through culinary research and editorial review.