Teriyaki Chicken Wings

Course: Appetizer

Cuisine: asian, Asian / American

Keyword: baked chicken wings, chicken wings, party food recipes, teriyaki chicken

Prep Time: 20

Cook Time: 1 5

Marinating: 1

Total Time: 2 25

Servings: people

Calories: 386kcal

Author: Kris Longwell

These Teriyaki Chicken Wings are always a crowd favorite. Be sure to marinate the wings for at least 1 hour (or up to overnight) to ensure the best flavor. Then bake, apply the incredible sauce, and then bake again until cooked through and nice and crispy on the outside. Incredible. Be sure to leave extra sauce for a final basting just before serving.

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Ingredients

2 lbs chicken wings drumettes and wingettes (flats) only
1 tsp Kosher salt
1 tsp black pepper freshly ground
2 tbsp garlic minced, divided (1 tbsp for the marinade and 1 for the sauce)
2 tbsp ginger fresh, minced, divided (1 tbsp for the marinade and 1 for the sauce)
1 cup soy sauce divided, ½ cup for marinade and ½ cup for sauce
1 tbsp sesame oil
1 tbsp olive oil
¼ cup pineapple juice
½ cup mirin
¼ cup brown sugar
1 to 2 tbsp cornstarch
Sesame seeds for garnish

Instructions

Season the wings with salt and pepper.
In a large bowl, stir together the garlic (1 tbsp), ginger (1 tbsp), soy sauce (½ cup) and sesame oil.
Add the seasoned wings and turn to fully coat.
Transfer to a wide dish, cover and refrigerate for at least 1 hour, or up to overnight.
Preheat oven to 350°F.
Remove the chicken wings from the marinade and place on a large rimmed baking sheet, preferably on a baking rack.
Bake for 50 minutes.
Meanwhile, heat the olive oil in a medium saucepan over medium-high heat.
Add the garlic (1 tbsp) and ginger (1 tbsp) and saute until soft, about 2 minutes.
Add the soy sauce (½ cup), pineapple juice, mirin and brown sugar. Bring to a boil then reduce heat to medium.
Make a slurry by adding the corn starch in a small bowl and add 1 tablespoon of cold water. Stir until combined.
Add the cornstarch slurry to the sauce and cook until reduces to the consistency of syrup. About 10 to 15 minutes. Cover and reserve until the wings are done baking. Add more slurry if thicker sauce is desired.
Remove the wings from the oven and increase the temperature to 425°F.
Pour half of the sauce into a large bowl and carefully add the wings to the bowl and gently stir to coat.
Place the wings onto the baking sheet, put them back into the oven, and bake for another 10 to 15 minutes. Wings should start to brown a little on the edges.
Remove from the oven and coat with the remaining sauce with a small brush.
Plate the wings and then sprinkle sesame seeds over the top. Serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Look for drumette and wingette/flats chicken wings. They are usually packaged in the poultry section in the meat dept. of most well-stocked markets. Sometimes they are called 'party wings.'

Mirin can be found in the Asian section of most supermarkets. Japanese sake can be substituted. Or, add 1 to 2 tbsp of sugar to white wine and mix, and then add to the sauce with the other ingredients.

The wings are best if marinated for several hours, or overnight. The sauce can be made up to 1 day in advance. The marinated wings can be baked several hours before serving. Bake with the sauce just before serving. The wings are best served piping hot, fresh from the oven.

Snipped chives also make a nice garnish, in addition to the sesame seeds.

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