Oven-Baked Teriyaki Chicken Wings

Name: Oven-Baked Teriyaki Chicken Wings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: Avocado oil spray; 2 pounds chicken wings; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 4 tablespoons light soy sauce; 4 tablespoons dry white wine; 2 teaspoons cornstarch; 2 tablespoons honey; 1 teaspoon fresh garlic; 1 teaspoon fresh ginger root; 1 teaspoon sesame seeds

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings
Calories
300 kcal
Course
Main Course
Cuisine
Japanese

Oven-Baked Teriyaki Chicken Wings

Winston Campbell

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These teriyaki chicken wings are incredible! They are wonderfully flavorful yet truly easy to make. They're perfect as an appetizer but also work as a main course.

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Ingredients

Servings

Chicken wings:

Avocado oil spray
2 pounds chicken wings
1 teaspoon Diamond Crystal kosher salt see notes below
½ teaspoon black pepper
½ teaspoon garlic powder

Teriyaki glaze:

4 tablespoons light soy sauce or a gluten-free alternative
4 tablespoons dry white wine
2 teaspoons cornstarch
2 tablespoons honey real or sugar-free; I use sugar-free
1 teaspoon fresh garlic minced
1 teaspoon fresh ginger root minced

Garnish:

1 teaspoon sesame seeds

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Instructions

Preheat your oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper for easy cleanup. Arrange the chicken wings on the pan and spray them with oil. Sprinkle with salt, pepper, and garlic powder. Bake the wings until browned and cooked through, for 30-40 minutes.
Set the oven to warm (170°F), keeping the wings in the oven, and prepare the teriyaki sauce: in a medium saucepan, whisk together the soy sauce, white wine, and cornstarch. Add the honey, minced garlic, and minced ginger, whisking to combine.
Heat the sauce over medium heat, whisking often, for 3-4 minutes, until it comes to a simmer and thickens into a syrup. Remove from heat as soon as it thickens.
Using tongs, dip each wing into the teriyaki sauce to coat it all over. Or drop them in batches into the saucepan and gently turn to coat.
Transfer the wings to a serving plate, sprinkle them with sesame seeds, and serve.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
Instead of white wine, you can use 1 tablespoon of rice vinegar and 3 tablespoons of cold water.
The nutrition info assumes that white wine and sugar-free honey were used.
The teriyaki sauce thickens quickly and can thicken too much if you're not careful. So heat it over medium heat (not higher), keep a close eye on it, and remove it from the heat as soon as it thickens.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power or (uncovered) in a 350°F oven. You can also freeze the leftovers for up to three months.