Sticky Teriyaki Baked Wings (Printable)
Crisp baked wings tossed in a sticky teriyaki glaze with sesame and scallions — sweet, savory, and crowd-ready.
# What You'll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at joints with wing tips removed
→ Marinade & Sauce
02 - 1/4 cup soy sauce
03 - 1/4 cup honey
04 - 2 tablespoons brown sugar
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 garlic cloves, minced
08 - 2 teaspoons fresh ginger, grated
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water
11 - 2 spring onions, thinly sliced for garnish
12 - 1 tablespoon toasted sesame seeds for garnish
# How-to Steps:
01 - Set oven to 425°F. Line a baking sheet with parchment paper or foil. Place a wire rack on top if available.
02 - Pat chicken wings thoroughly dry with paper towels. Arrange evenly on prepared rack or directly on baking sheet. Bake for 35 to 40 minutes, flipping halfway through, until skin is crisp and golden.
03 - While wings bake, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves completely.
04 - Whisk cornstarch with water in a small bowl, then stir into saucepan. Cook for 2 to 3 minutes, stirring, until sauce becomes thick and glossy. Remove from heat.
05 - Transfer baked wings to a large mixing bowl. Pour teriyaki sauce over wings and toss until evenly coated.
06 - Return coated wings to the baking sheet and bake for an additional 5 minutes, allowing the sauce to caramelize on the surface.
07 - Garnish hot wings with sliced spring onions and toasted sesame seeds. Serve immediately.
# Expert Pointers:
01 -
- The wings get ridiculously crisp in the oven, so you don’t have to fuss with messy frying.
- The sticky teriyaki sauce is homemade and better than takeout—there’s real depth and that irresistible sweet-savory finish.
02 -
- If you skip drying the wings, you’ll never get that crackly skin—they’ll steam instead of crisp (learned that on my soggiest attempt).
- Diluting the cornstarch with a splash of water first keeps the sauce lump-free and perfectly smooth.
03 -
- Overcrowding the tray steams the wings, so use two trays if needed for perfect crispiness.
- Cutting the ginger and garlic fresh—not jarred—makes a striking difference in flavor and aroma.