Oven-Baked Teriyaki Chicken Wings
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
Japanese
Oven-Baked Teriyaki Chicken Wings
Description
Oven-Baked Teriyaki Chicken Wings begin with seasoning chicken wings with salt, pepper, and garlic powder before baking until browned and cooked through. The homemade teriyaki glaze is prepared on the stovetop by whisking soy sauce, white wine, cornstarch, honey, freshly minced garlic, and ginger, then simmering until it thickens to a syrupy consistency. After baking, the wings are dipped or gently tossed in the glaze to coat them evenly. Toasted sesame seeds garnish the wings, adding a mild crunch and flavor contrast.
The baked wings provide a crispy skin that contrasts nicely with the sticky, flavorful sauce. The sauce combines the umami of soy and aromatic heat from ginger and garlic with the mild sweetness of honey, offering a balanced glaze that clings well to the wings. The process uses a relatively low oven temperature and slower bake to ensure the wings cook through and brown.
These wings can be served as an appetizer, party snack, or part of a meal. Leftovers store well refrigerated for a few days and reheat gently to maintain texture. The recipe includes tips for substituting ingredients such as using rice vinegar instead of white wine and adjusting salt types. The sauce should be watched carefully as it thickens quickly to avoid over-thickening.
Ingredients
Chicken wings:
- Avocado oil spray
- 2 pounds chicken wings
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Teriyaki glaze:
- 4 tablespoons soy sauce or a gluten-free alternative, light
- 4 tablespoons white wine dry
- 2 teaspoons cornstarch
- 2 tablespoons honey real or sugar-free; I use sugar-free
- 1 teaspoon garlic minced, fresh
- 1 teaspoon ginger root minced, fresh
Garnish:
- 1 teaspoon sesame seeds
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
- Use Diamond Crystal kosher salt or adjust the amount if using a different salt type to maintain proper seasoning.
- Substitute the white wine with rice vinegar and water if preferred for the glaze.
- Cook and watch the teriyaki sauce carefully to prevent it from thickening too much; remove from heat once it becomes syrupy.
- Store leftover wings in an airtight container in the fridge for 3-4 days and reheat gently covered in the microwave or uncovered in an oven set to 350°F.
- Leftover wings freeze well for up to three months if properly sealed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 300kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Sodium | 941mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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