Description
Sticky Teriyaki Baked Wings are a flavorful and easy weeknight meal that combines sweet and savory elements, perfect for busy families. Baked to perfection with a homemade teriyaki sauce, these wings offer a crispy exterior and a tender interior, making them a favorite in any dinner rotation.
Ingredients
2.5 lbs Chicken Wings
1 tbsp Olive Oil
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 cup Soy Sauce
1/2 cup Light Brown Sugar
1/4 cup Water
2 tbsp Rice Vinegar
1 tbsp Fresh Ginger, grated
2 cloves Garlic, minced
1 tbsp Cornstarch
2 tbsp Cold Water
1 tsp Sesame Oil
Toasted Sesame Seeds (optional)
Sliced Green Onions (optional)
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken wings dry with paper towels
- In a large bowl, toss the wings with olive oil, salt, black pepper, and garlic powder
- Place the wings in a single layer on a baking sheet lined with parchment paper and bake for 45-50 minutes, flipping halfway through
- In a saucepan, combine soy sauce, brown sugar, water, rice vinegar, ginger, and garlic. Whisk until dissolved and simmer for 5-7 minutes
- Whisk together cornstarch and cold water in a bowl, then add to the sauce to thicken. Stir in sesame oil
- Once wings are baked, transfer them to a bowl, pour the teriyaki sauce over them, and toss to coat
- Return the wings to the baking sheet and broil for 2-4 minutes for extra caramelizatio
- Garnish with sesame seeds and green onions, then serve immediately
Notes
Pat wings dry thoroughly for extra crispiness.
Use high-quality ingredients for the best flavor.
Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 wings
- Calories: 350 kcal
- Sugar: 15g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 20g
- Cholesterol: 100mg