Description
Teriyaki Chicken Wings bring sweet-tangy magic straight from Japanese kitchens to your dinner table, where crispy, glazed wings become the star of any gathering. Glazed with a homemade sauce that balances soy, mirin, and honey, these wings guarantee smiles and empty plates at your next meal.
Ingredients
Scale
Main Ingredients:
- 2.5 lbs Chicken Wings
Marinade and Sauce Ingredients:
- ¼ cup Soy Sauce
- ¼ cup Mirin
- 2 tablespoons Sake
- 2 tablespoons Granulated Sugar
- 1 tablespoon Honey
Flavor Enhancers and Garnishes:
- 1 tablespoon Fresh Ginger
- 2 cloves Garlic
- 1 teaspoon Sesame Oil
- ¼ teaspoon Red Pepper Flakes
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- Sesame Seeds
- Chopped Green Onions
Instructions
- Mix ¼ cup soy sauce, ¼ cup mirin, and 2 tablespoons sake in a medium bowl until fully combined.
- Stir 2 tablespoons granulated sugar and 1 tablespoon honey into the liquid mixture until dissolved.
- Add 1 tablespoon grated ginger, 2 minced garlic cloves, 1 teaspoon sesame oil, and ¼ teaspoon red pepper flakes to the marinade.
- Pat your chicken wings completely dry using paper towels to ensure crispy skin.
- Transfer 2.5 lbs of chicken wings into a large resealable bag and pour the entire marinade over them.
- Seal the bag and refrigerate for at least 2 hours, turning occasionally to distribute flavors evenly.
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- Remove wings from marinade, letting excess drip off, and arrange in a single layer on the baking sheet.
- Bake wings for 35 minutes, flipping halfway through to ensure even browning and crispy skin.
- While wings bake, simmer remaining marinade in a small pan over medium heat.
- Whisk 1 tablespoon cornstarch with 2 tablespoons water to create a thickening slurry.
- Pour cornstarch mixture into simmering marinade, stirring constantly until glaze forms in 2-3 minutes.
- Brush wings with teriyaki glaze during final 5 minutes of baking.
- Check internal temperature reaches 165F using a meat thermometer.
- Sprinkle wings with sesame seeds and chopped green onions before serving hot.
Notes
- Marinating the wings overnight deepens the flavor and helps tenderize the meat for more delicious results.
- For extra crispy skin, pat the wings completely dry before marinating and use a wire rack when baking to allow air circulation.
- When grilling, watch the heat carefully to prevent burning, as the sugars in the marinade can cause quick charring.
- For a gluten-free version, replace traditional soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 285 kcal
- Sugar: 14 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 23 g
- Cholesterol: 85 mg