Ingredients
Scale
For the Wings:
- 3 pounds chicken wings (whole or separated into drumettes and flats)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Teriyaki Sauce:
- ⅔ cup soy sauce (or tamari for gluten-free)
- ⅓ cup honey
- ¼ cup brown sugar (packed)
- 3 tablespoons rice vinegar
- 1 tablespoon fresh ginger (grated)
- 4 cloves garlic (minced)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish:
- 2 tablespoons sesame seeds (white or black)
- 3 green onions (thinly sliced)
- Optional: red pepper flakes for heat
Instructions
- Prep the wings: Pat chicken wings completely dry with paper towels – this is crucial for crispy skin. If using whole wings, separate them at the joints into drumettes and flats. Discard the wing tips or save them for making stock.
- Season the wings: In a large bowl, combine baking powder, salt, black pepper, and garlic powder. Add the dried wings and toss thoroughly until every piece is evenly coated. The baking powder helps draw out moisture and creates an incredibly crispy texture.
- Arrange for baking: Line a large baking sheet with aluminum foil for easy cleanup. Place a wire rack on top if you have one. Arrange wings in a single layer with space between each piece – overcrowding creates steam and prevents crisping. Refrigerate uncovered for 30 minutes to 2 hours if you have time (this dries the skin further for maximum crispiness).
- Bake the wings: Preheat your oven to 400°F (200°C). Bake wings for 30 minutes, then flip each wing with tongs. Continue baking for another 15-20 minutes until golden brown and crispy, and the internal temperature reaches 165°F.
- Make the teriyaki sauce: While wings are baking, combine soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves completely.
- Thicken the sauce: In a small bowl, whisk together cornstarch and water to create a slurry. Once the teriyaki mixture is simmering, slowly pour in the cornstarch slurry while whisking constantly. Continue to simmer for 2-3 minutes until the sauce thickens to a syrupy consistency that coats the back of a spoon. Remove from heat.
- Toss the wings: Transfer the crispy baked wings to a large mixing bowl. Pour about three-quarters of the teriyaki sauce over the wings and toss gently with tongs until every wing is thoroughly coated in that gorgeous glossy glaze.
- Broil for caramelization: Return the sauced wings to the baking sheet (you can line it with fresh foil). Switch your oven to broil on high. Broil the wings for 2-3 minutes, watching carefully to prevent burning. The sauce should bubble and caramelize, creating a sticky, slightly charred finish. Flip wings and broil for another 1-2 minutes on the other side.
- Garnish and serve: Transfer wings to a serving platter. Drizzle with remaining teriyaki sauce. Sprinkle generously with sesame seeds and sliced green onions. Serve immediately while hot and crispy with extra napkins!
Notes
- For extra crispy wings, let them rest uncovered in the refrigerator for 1-2 hours or overnight before baking. This dries out the skin even more.
- Don’t skip the baking powder – it’s the secret to crispy baked wings without deep frying.
- Watch the wings carefully during broiling, as the sugar in the sauce can burn quickly.
- Reserve some teriyaki sauce before tossing the wings if you want extra for dipping.
- These wings are best enjoyed fresh but can be reheated successfully (see storage section).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4-5 wing pieces (about 150g)
- Calories: 385
- Sugar: 18g
- Sodium: 1,240mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 95mg