Teriyaki Wings

Teriyaki Wings

Crispy baked wings glazed in a sticky, savory-sweet teriyaki sauce.

Total 1 hr 5 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Wheat, Sesame

These wings are baked until the skin turns golden and crisp, then tossed in a glossy teriyaki glaze that clings to every piece. A sesame seed and scallion finish adds crunch and color, making them a solid pick for game-day platters or a weeknight appetizer.

Ingredients

  • 3 pounds chicken wings, split into flats and drumettes
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup teriyaki sauce
  • 1 tablespoon vegetable oil
  • 2 scallions, thinly sliced
  • 1 tablespoon sesame seeds

Method

  1. Pat the chicken wings completely dry with paper towels and place them in a large bowl.

  2. Add the baking powder, salt, and black pepper to the wings and toss until evenly coated.

  3. Arrange the wings in a single layer on a wire rack set over a baking sheet, skin side up.

  4. Refrigerate the wings uncovered for at least 1 hour to dry out the skin for extra crispiness.

  5. Preheat the oven to 425°F (220°C).

  6. Drizzle the vegetable oil over the wings and toss lightly to coat.

  7. Bake the wings on the middle rack for 40 to 45 minutes, flipping once halfway through, until golden brown and crisp.

  8. Warm the teriyaki sauce in a small saucepan over medium-low heat for 2 to 3 minutes until heated through.

  9. Transfer the hot wings to a large clean bowl and pour the warm teriyaki sauce over them.

  10. Toss the wings until fully coated in the glaze.

  11. Arrange the glazed wings on a serving platter and sprinkle with sesame seeds and sliced scallions before serving.

Related recipes

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Teriyaki Wings

    These wings are baked until the skin turns golden and crisp, then tossed in a glossy teriyaki glaze that clings to every piece. A sesame seed and scallion finish adds crunch and color, making them a solid pick for game-day platters or a weeknight appetizer.

    1 hr 5 min 4 servings 420 cal

    Ingredients

    • 3 pounds chicken wings, split into flats and drumettes
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 cup teriyaki sauce
    • 1 tablespoon vegetable oil
    • 2 scallions, thinly sliced
    • 1 tablespoon sesame seeds

    Method

    1. 1

      Pat the chicken wings completely dry with paper towels and place them in a large bowl.

    2. 2

      Add the baking powder, salt, and black pepper to the wings and toss until evenly coated.

    3. 3

      Arrange the wings in a single layer on a wire rack set over a baking sheet, skin side up.

    4. 4

      Refrigerate the wings uncovered for at least 1 hour to dry out the skin for extra crispiness.

    5. 5

      Preheat the oven to 425°F (220°C).

    6. 6

      Drizzle the vegetable oil over the wings and toss lightly to coat.

    7. 7

      Bake the wings on the middle rack for 40 to 45 minutes, flipping once halfway through, until golden brown and crisp.

    8. 8

      Warm the teriyaki sauce in a small saucepan over medium-low heat for 2 to 3 minutes until heated through.

    9. 9

      Transfer the hot wings to a large clean bowl and pour the warm teriyaki sauce over them.

    10. 10

      Toss the wings until fully coated in the glaze.

    11. 11

      Arrange the glazed wings on a serving platter and sprinkle with sesame seeds and sliced scallions before serving.