We’ve had our fun with fiery Buffalo wings and sticky-sweet Honey Garlic wings, but now it’s time to complete the ultimate chicken wing trilogy with a true classic: this incredible, savory, and glossy Teriyaki Chicken Wings Recipe. If you love that irresistible, umami-rich flavor of your favorite Japanese restaurant, you are going to be obsessed with this homemade version. This recipe is all about that perfect contrast: the shatteringly crispy, golden-brown skin of the chicken wing giving way to a thick, glossy, and deeply flavorful homemade teriyaki glaze. It’s not just sweet; it's a perfectly balanced sauce that’s savory, aromatic, and absolutely addictive. And the best part? We’re achieving that incredible, deep-fried crunch using my secret, foolproof oven-baked method. No fuss, no mess, just the most amazing, crispy, and succulent wings you've ever made at home. This is the perfect, crowd-pleasing wing for a cozy Sunday evening here in Heek. The Savory-Sweet Star of Wing Night While many wings are all about sweetness or heat, a great teriyaki wing is a masterclass in savory, umami-rich flavor. "Teriyaki" itself is a Japanese cooking technique where food is broiled or grilled with a glaze of soy sauce, mirin, and sugar. My homemade sauce captures that authentic spirit perfectly. It’s a rich, complex blend of salty soy sauce, sweet mirin, aromatic ginger and garlic, and a touch of sugar that caramelizes into the most beautiful glaze. Paired with my game-changing baking powder method for the crispiest possible skin, these wings are a textural and flavorful masterpiece. They are the sophisticated, yet undeniably fun, cousin in the chicken wing family, and they are always, always a hit. This recipe proves that you can make a restaurant-favorite even better in your own kitchen. Why This Teriyaki Wing Recipe is a Keeper: Deep, Umami-Rich Flavor: Our homemade teriyaki sauce is perfectly balanced—savory, sweet, and aromatic. It’s miles ahead of any bottled sauce. Unbelievably Crispy Skin from the Oven: We’re using the "secret weapon" baking powder method for a guaranteed, shattering crunch without any deep-frying. A Crowd-Pleasing Classic: The irresistible savory-sweet flavor is a proven winner with both kids and adults. Easy and Impressive: These wings look and taste like they came from your favorite Japanese restaurant, but they are so simple to make at home. Ingredients & Equipment For the Crispy Baked Wings: Chicken Wings: 1.2 kg (about 2.5 lbs), split into drumettes and flats ("party wings"). Baking Powder (Backpulver): 1 tablespoon. Crucially, this must be baking POWDER, not baking soda! Salt: 1 teaspoon. For the Homemade Teriyaki Glaze: Low-Sodium Soy Sauce (Sojasauce): 120 ml (½ cup). Mirin: 60 ml (¼ cup). (See notes for an easy substitute). Sake (or Dry Sherry): 60 ml (¼ cup). (See notes for an easy substitute). Brown Sugar: 50g (¼ cup), packed. Fresh Ginger: 1 tablespoon, grated. Garlic: 3 cloves, minced. Cornstarch (Speisestärke): 1 tablespoon, mixed with 2 tablespoons of cold water to make a slurry. For Garnish: Toasted sesame seeds and thinly sliced green onions. Helpful Equipment: A large mixing bowl. A large, rimmed baking sheet. An oven-safe wire rack (the key to crispiness!). A small saucepan. Time Estimates Prep Time: 10 minutes Cook Time: 45-50 minutes Total Time: Approximately 1 hour Step-by-Step Instructions This recipe follows a simple two-part process for the crispiest wings and the glossiest sauce. Part 1: The Crispy Baked Wings Step 1: Prepare the Oven and Wings Preheat your oven to 120°C / 250°F. Place your wire rack inside the rimmed baking sheet. This first step is the most important for crispy skin: Use paper towels to pat the chicken wings completely dry. Step 2: Coat the Wings In a large bowl, whisk together the baking powder and salt. Add the completely dry chicken wings and toss with your hands or a spoon until every wing is evenly and lightly coated. Step 3: The First Bake (Low and Slow) Arrange the coated wings in a single layer on the prepared wire rack, ensuring they aren't touching. Bake on the middle rack for 30 minutes at 120°C / 250°F. This slow start renders out the fat, which is essential for a crispy finish. Step 4: The Second Bake (High Heat Crisp) After 30 minutes, increase the oven temperature to 220°C / 425°F. Move the wings to the upper-middle rack. Continue to bake for 15-20 minutes more, flipping the wings once halfway through. The wings are done when the skin is deep golden brown, firm to the touch, and very crispy. Part 2: The Glossy Teriyaki Glaze and Final Toss Step 5: Make the Teriyaki Sauce While the wings are in their final baking stage, make the glaze. In a small saucepan, combine the soy sauce, mirin, sake (or their substitutes), brown sugar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Step 6: Thicken the Glaze Give your cornstarch slurry a quick re-stir and whisk it into the simmering sauce. Continue to cook, whisking, for 1-2 minutes until the sauce bubbles, thickens, and becomes beautifully glossy. Remove from the heat. Step 7: Toss to Coat and Serve Once the wings are perfectly crispy, remove them from the oven. Place the hot wings in a large, clean bowl. Pour the warm teriyaki glaze over the top. Toss gently until every single wing is coated in the sticky, savory glaze. Garnish with a generous sprinkle of toasted sesame seeds and sliced green onions, and serve immediately. Notes, Tips & Variations The Crispy Wing Holy Trinity: Remember the three secrets to crispy baked wings: 1) Bone-dry skin, 2) A coating of baking powder, and 3) Baking on a wire rack. Glaze Consistency: The teriyaki glaze will thicken as it cools. If it gets too thick, you can whisk in a tablespoon of warm water to loosen it up before tossing it with the wings. Add a Little Heat: For a spicy teriyaki version, add ½ teaspoon of sriracha or a pinch of red pepper flakes to your sauce. The Garnish Matters: The fresh, sharp bite of the green onions and the nutty crunch of the sesame seeds are the perfect finishing touch that cuts through the richness of the glaze. Don't skip them!

Crispy Baked Teriyaki Chicken Wings Recipe (An Irresistible Classic!)

Dimi Dimi
Jump to Recipe Print Recipe

We’ve had our fun with fiery Buffalo wings and sticky-sweet Honey Garlic wings, but now it’s time to complete the ultimate chicken wing trilogy with a true classic: this incredible, savory, and glossy Teriyaki Chicken Wings Recipe. If you love that irresistible, umami-rich flavor of your favorite Japanese restaurant, you are going to be obsessed with this homemade version.

This recipe is all about that perfect contrast: the shatteringly crispy, golden-brown skin of the chicken wing giving way to a thick, glossy, and deeply flavorful homemade teriyaki glaze. It’s not just sweet; it’s a perfectly balanced sauce that’s savory, aromatic, and absolutely addictive.

And the best part? We’re achieving that incredible, deep-fried crunch using my secret, foolproof oven-baked method. No fuss, no mess, just the most amazing, crispy, and succulent wings you’ve ever made at home. This is the perfect, crowd-pleasing wing for a cozy Sunday evening here in Heek.

We’ve had our fun with fiery Buffalo wings and sticky-sweet Honey Garlic wings, but now it’s time to complete the ultimate chicken wing trilogy with a true classic: this incredible, savory, and glossy Teriyaki Chicken Wings Recipe. If you love that irresistible, umami-rich flavor of your favorite Japanese restaurant, you are going to be obsessed with this homemade version. This recipe is all about that perfect contrast: the shatteringly crispy, golden-brown skin of the chicken wing giving way to a thick, glossy, and deeply flavorful homemade teriyaki glaze. It’s not just sweet; it's a perfectly balanced sauce that’s savory, aromatic, and absolutely addictive. And the best part? We’re achieving that incredible, deep-fried crunch using my secret, foolproof oven-baked method. No fuss, no mess, just the most amazing, crispy, and succulent wings you've ever made at home. This is the perfect, crowd-pleasing wing for a cozy Sunday evening here in Heek. The Savory-Sweet Star of Wing Night While many wings are all about sweetness or heat, a great teriyaki wing is a masterclass in savory, umami-rich flavor. "Teriyaki" itself is a Japanese cooking technique where food is broiled or grilled with a glaze of soy sauce, mirin, and sugar. My homemade sauce captures that authentic spirit perfectly. It’s a rich, complex blend of salty soy sauce, sweet mirin, aromatic ginger and garlic, and a touch of sugar that caramelizes into the most beautiful glaze. Paired with my game-changing baking powder method for the crispiest possible skin, these wings are a textural and flavorful masterpiece. They are the sophisticated, yet undeniably fun, cousin in the chicken wing family, and they are always, always a hit. This recipe proves that you can make a restaurant-favorite even better in your own kitchen. Why This Teriyaki Wing Recipe is a Keeper: Deep, Umami-Rich Flavor: Our homemade teriyaki sauce is perfectly balanced—savory, sweet, and aromatic. It’s miles ahead of any bottled sauce. Unbelievably Crispy Skin from the Oven: We’re using the "secret weapon" baking powder method for a guaranteed, shattering crunch without any deep-frying. A Crowd-Pleasing Classic: The irresistible savory-sweet flavor is a proven winner with both kids and adults. Easy and Impressive: These wings look and taste like they came from your favorite Japanese restaurant, but they are so simple to make at home. Ingredients & Equipment For the Crispy Baked Wings: Chicken Wings: 1.2 kg (about 2.5 lbs), split into drumettes and flats ("party wings"). Baking Powder (Backpulver): 1 tablespoon. Crucially, this must be baking POWDER, not baking soda! Salt: 1 teaspoon. For the Homemade Teriyaki Glaze: Low-Sodium Soy Sauce (Sojasauce): 120 ml (½ cup). Mirin: 60 ml (¼ cup). (See notes for an easy substitute). Sake (or Dry Sherry): 60 ml (¼ cup). (See notes for an easy substitute). Brown Sugar: 50g (¼ cup), packed. Fresh Ginger: 1 tablespoon, grated. Garlic: 3 cloves, minced. Cornstarch (Speisestärke): 1 tablespoon, mixed with 2 tablespoons of cold water to make a slurry. For Garnish: Toasted sesame seeds and thinly sliced green onions. Helpful Equipment: A large mixing bowl. A large, rimmed baking sheet. An oven-safe wire rack (the key to crispiness!). A small saucepan. Time Estimates Prep Time: 10 minutes Cook Time: 45-50 minutes Total Time: Approximately 1 hour Step-by-Step Instructions This recipe follows a simple two-part process for the crispiest wings and the glossiest sauce. Part 1: The Crispy Baked Wings Step 1: Prepare the Oven and Wings Preheat your oven to 120°C / 250°F. Place your wire rack inside the rimmed baking sheet. This first step is the most important for crispy skin: Use paper towels to pat the chicken wings completely dry. Step 2: Coat the Wings In a large bowl, whisk together the baking powder and salt. Add the completely dry chicken wings and toss with your hands or a spoon until every wing is evenly and lightly coated. Step 3: The First Bake (Low and Slow) Arrange the coated wings in a single layer on the prepared wire rack, ensuring they aren't touching. Bake on the middle rack for 30 minutes at 120°C / 250°F. This slow start renders out the fat, which is essential for a crispy finish. Step 4: The Second Bake (High Heat Crisp) After 30 minutes, increase the oven temperature to 220°C / 425°F. Move the wings to the upper-middle rack. Continue to bake for 15-20 minutes more, flipping the wings once halfway through. The wings are done when the skin is deep golden brown, firm to the touch, and very crispy. Part 2: The Glossy Teriyaki Glaze and Final Toss Step 5: Make the Teriyaki Sauce While the wings are in their final baking stage, make the glaze. In a small saucepan, combine the soy sauce, mirin, sake (or their substitutes), brown sugar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Step 6: Thicken the Glaze Give your cornstarch slurry a quick re-stir and whisk it into the simmering sauce. Continue to cook, whisking, for 1-2 minutes until the sauce bubbles, thickens, and becomes beautifully glossy. Remove from the heat. Step 7: Toss to Coat and Serve Once the wings are perfectly crispy, remove them from the oven. Place the hot wings in a large, clean bowl. Pour the warm teriyaki glaze over the top. Toss gently until every single wing is coated in the sticky, savory glaze. Garnish with a generous sprinkle of toasted sesame seeds and sliced green onions, and serve immediately. Notes, Tips & Variations The Crispy Wing Holy Trinity: Remember the three secrets to crispy baked wings: 1) Bone-dry skin, 2) A coating of baking powder, and 3) Baking on a wire rack. Glaze Consistency: The teriyaki glaze will thicken as it cools. If it gets too thick, you can whisk in a tablespoon of warm water to loosen it up before tossing it with the wings. Add a Little Heat: For a spicy teriyaki version, add ½ teaspoon of sriracha or a pinch of red pepper flakes to your sauce. The Garnish Matters: The fresh, sharp bite of the green onions and the nutty crunch of the sesame seeds are the perfect finishing touch that cuts through the richness of the glaze. Don't skip them!

The Savory-Sweet Star of Wing Night

 

While many wings are all about sweetness or heat, a great teriyaki wing is a masterclass in savory, umami-rich flavor. “Teriyaki” itself is a Japanese cooking technique where food is broiled or grilled with a glaze of soy sauce, mirin, and sugar. My homemade sauce captures that authentic spirit perfectly. It’s a rich, complex blend of salty soy sauce, sweet mirin, aromatic ginger and garlic, and a touch of sugar that caramelizes into the most beautiful glaze.

Paired with my game-changing baking powder method for the crispiest possible skin, these wings are a textural and flavorful masterpiece. They are the sophisticated, yet undeniably fun, cousin in the chicken wing family, and they are always, always a hit. This recipe proves that you can make a restaurant-favorite even better in your own kitchen.

Why This Teriyaki Wing Recipe is a Keeper:

  • Deep, Umami-Rich Flavor: Our homemade teriyaki sauce is perfectly balanced—savory, sweet, and aromatic. It’s miles ahead of any bottled sauce.
  • Unbelievably Crispy Skin from the Oven: We’re using the “secret weapon” baking powder method for a guaranteed, shattering crunch without any deep-frying.
  • A Crowd-Pleasing Classic: The irresistible savory-sweet flavor is a proven winner with both kids and adults.
  • Easy and Impressive: These wings look and taste like they came from your favorite Japanese restaurant, but they are so simple to make at home.

 

Ingredients & Equipment

 

For the Crispy Baked Wings:

  • Chicken Wings: 1.2 kg (about 2.5 lbs), split into drumettes and flats (“party wings”).
  • Baking Powder (Backpulver): 1 tablespoon. Crucially, this must be baking POWDER, not baking soda!
  • Salt: 1 teaspoon.

For the Homemade Teriyaki Glaze:

  • Low-Sodium Soy Sauce (Sojasauce): 120 ml (½ cup).
  • Mirin: 60 ml (¼ cup). (See notes for an easy substitute).
  • Sake (or Dry Sherry): 60 ml (¼ cup). (See notes for an easy substitute).
  • Brown Sugar: 50g (¼ cup), packed.
  • Fresh Ginger: 1 tablespoon, grated.
  • Garlic: 3 cloves, minced.
  • Cornstarch (Speisestärke): 1 tablespoon, mixed with 2 tablespoons of cold water to make a slurry.
  • For Garnish: Toasted sesame seeds and thinly sliced green onions.

Helpful Equipment:

  • A large mixing bowl.
  • A large, rimmed baking sheet.
  • An oven-safe wire rack (the key to crispiness!).
  • A small saucepan.

We’ve had our fun with fiery Buffalo wings and sticky-sweet Honey Garlic wings, but now it’s time to complete the ultimate chicken wing trilogy with a true classic: this incredible, savory, and glossy Teriyaki Chicken Wings Recipe. If you love that irresistible, umami-rich flavor of your favorite Japanese restaurant, you are going to be obsessed with this homemade version. This recipe is all about that perfect contrast: the shatteringly crispy, golden-brown skin of the chicken wing giving way to a thick, glossy, and deeply flavorful homemade teriyaki glaze. It’s not just sweet; it's a perfectly balanced sauce that’s savory, aromatic, and absolutely addictive. And the best part? We’re achieving that incredible, deep-fried crunch using my secret, foolproof oven-baked method. No fuss, no mess, just the most amazing, crispy, and succulent wings you've ever made at home. This is the perfect, crowd-pleasing wing for a cozy Sunday evening here in Heek. The Savory-Sweet Star of Wing Night While many wings are all about sweetness or heat, a great teriyaki wing is a masterclass in savory, umami-rich flavor. "Teriyaki" itself is a Japanese cooking technique where food is broiled or grilled with a glaze of soy sauce, mirin, and sugar. My homemade sauce captures that authentic spirit perfectly. It’s a rich, complex blend of salty soy sauce, sweet mirin, aromatic ginger and garlic, and a touch of sugar that caramelizes into the most beautiful glaze. Paired with my game-changing baking powder method for the crispiest possible skin, these wings are a textural and flavorful masterpiece. They are the sophisticated, yet undeniably fun, cousin in the chicken wing family, and they are always, always a hit. This recipe proves that you can make a restaurant-favorite even better in your own kitchen. Why This Teriyaki Wing Recipe is a Keeper: Deep, Umami-Rich Flavor: Our homemade teriyaki sauce is perfectly balanced—savory, sweet, and aromatic. It’s miles ahead of any bottled sauce. Unbelievably Crispy Skin from the Oven: We’re using the "secret weapon" baking powder method for a guaranteed, shattering crunch without any deep-frying. A Crowd-Pleasing Classic: The irresistible savory-sweet flavor is a proven winner with both kids and adults. Easy and Impressive: These wings look and taste like they came from your favorite Japanese restaurant, but they are so simple to make at home. Ingredients & Equipment For the Crispy Baked Wings: Chicken Wings: 1.2 kg (about 2.5 lbs), split into drumettes and flats ("party wings"). Baking Powder (Backpulver): 1 tablespoon. Crucially, this must be baking POWDER, not baking soda! Salt: 1 teaspoon. For the Homemade Teriyaki Glaze: Low-Sodium Soy Sauce (Sojasauce): 120 ml (½ cup). Mirin: 60 ml (¼ cup). (See notes for an easy substitute). Sake (or Dry Sherry): 60 ml (¼ cup). (See notes for an easy substitute). Brown Sugar: 50g (¼ cup), packed. Fresh Ginger: 1 tablespoon, grated. Garlic: 3 cloves, minced. Cornstarch (Speisestärke): 1 tablespoon, mixed with 2 tablespoons of cold water to make a slurry. For Garnish: Toasted sesame seeds and thinly sliced green onions. Helpful Equipment: A large mixing bowl. A large, rimmed baking sheet. An oven-safe wire rack (the key to crispiness!). A small saucepan. Time Estimates Prep Time: 10 minutes Cook Time: 45-50 minutes Total Time: Approximately 1 hour Step-by-Step Instructions This recipe follows a simple two-part process for the crispiest wings and the glossiest sauce. Part 1: The Crispy Baked Wings Step 1: Prepare the Oven and Wings Preheat your oven to 120°C / 250°F. Place your wire rack inside the rimmed baking sheet. This first step is the most important for crispy skin: Use paper towels to pat the chicken wings completely dry. Step 2: Coat the Wings In a large bowl, whisk together the baking powder and salt. Add the completely dry chicken wings and toss with your hands or a spoon until every wing is evenly and lightly coated. Step 3: The First Bake (Low and Slow) Arrange the coated wings in a single layer on the prepared wire rack, ensuring they aren't touching. Bake on the middle rack for 30 minutes at 120°C / 250°F. This slow start renders out the fat, which is essential for a crispy finish. Step 4: The Second Bake (High Heat Crisp) After 30 minutes, increase the oven temperature to 220°C / 425°F. Move the wings to the upper-middle rack. Continue to bake for 15-20 minutes more, flipping the wings once halfway through. The wings are done when the skin is deep golden brown, firm to the touch, and very crispy. Part 2: The Glossy Teriyaki Glaze and Final Toss Step 5: Make the Teriyaki Sauce While the wings are in their final baking stage, make the glaze. In a small saucepan, combine the soy sauce, mirin, sake (or their substitutes), brown sugar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Step 6: Thicken the Glaze Give your cornstarch slurry a quick re-stir and whisk it into the simmering sauce. Continue to cook, whisking, for 1-2 minutes until the sauce bubbles, thickens, and becomes beautifully glossy. Remove from the heat. Step 7: Toss to Coat and Serve Once the wings are perfectly crispy, remove them from the oven. Place the hot wings in a large, clean bowl. Pour the warm teriyaki glaze over the top. Toss gently until every single wing is coated in the sticky, savory glaze. Garnish with a generous sprinkle of toasted sesame seeds and sliced green onions, and serve immediately. Notes, Tips & Variations The Crispy Wing Holy Trinity: Remember the three secrets to crispy baked wings: 1) Bone-dry skin, 2) A coating of baking powder, and 3) Baking on a wire rack. Glaze Consistency: The teriyaki glaze will thicken as it cools. If it gets too thick, you can whisk in a tablespoon of warm water to loosen it up before tossing it with the wings. Add a Little Heat: For a spicy teriyaki version, add ½ teaspoon of sriracha or a pinch of red pepper flakes to your sauce. The Garnish Matters: The fresh, sharp bite of the green onions and the nutty crunch of the sesame seeds are the perfect finishing touch that cuts through the richness of the glaze. Don't skip them!

Time Estimates

 

  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Total Time: Approximately 1 hour

 

Step-by-Step Instructions

 

This recipe follows a simple two-part process for the crispiest wings and the glossiest sauce.

Part 1: The Crispy Baked Wings

Step 1: Prepare the Oven and Wings Preheat your oven to 120°C / 250°F. Place your wire rack inside the rimmed baking sheet. This first step is the most important for crispy skin: Use paper towels to pat the chicken wings completely dry.

Step 2: Coat the Wings In a large bowl, whisk together the baking powder and salt. Add the completely dry chicken wings and toss with your hands or a spoon until every wing is evenly and lightly coated.

Step 3: The First Bake (Low and Slow) Arrange the coated wings in a single layer on the prepared wire rack, ensuring they aren’t touching. Bake on the middle rack for 30 minutes at 120°C / 250°F. This slow start renders out the fat, which is essential for a crispy finish.

Step 4: The Second Bake (High Heat Crisp) After 30 minutes, increase the oven temperature to 220°C / 425°F. Move the wings to the upper-middle rack. Continue to bake for 15-20 minutes more, flipping the wings once halfway through. The wings are done when the skin is deep golden brown, firm to the touch, and very crispy.

Part 2: The Glossy Teriyaki Glaze and Final Toss

Step 5: Make the Teriyaki Sauce While the wings are in their final baking stage, make the glaze. In a small saucepan, combine the soy sauce, mirin, sake (or their substitutes), brown sugar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar.

Step 6: Thicken the Glaze Give your cornstarch slurry a quick re-stir and whisk it into the simmering sauce. Continue to cook, whisking, for 1-2 minutes until the sauce bubbles, thickens, and becomes beautifully glossy. Remove from the heat.

Step 7: Toss to Coat and Serve Once the wings are perfectly crispy, remove them from the oven. Place the hot wings in a large, clean bowl. Pour the warm teriyaki glaze over the top. Toss gently until every single wing is coated in the sticky, savory glaze. Garnish with a generous sprinkle of toasted sesame seeds and sliced green onions, and serve immediately.

 

Notes, Tips & Variations

 

  • The Crispy Wing Holy Trinity: Remember the three secrets to crispy baked wings: 1) Bone-dry skin, 2) A coating of baking powder, and 3) Baking on a wire rack.
  • Glaze Consistency: The teriyaki glaze will thicken as it cools. If it gets too thick, you can whisk in a tablespoon of warm water to loosen it up before tossing it with the wings.
  • Add a Little Heat: For a spicy teriyaki version, add ½ teaspoon of sriracha or a pinch of red pepper flakes to your sauce.
  • The Garnish Matters: The fresh, sharp bite of the green onions and the nutty crunch of the sesame seeds are the perfect finishing touch that cuts through the richness of the glaze. Don’t skip them!
We’ve had our fun with fiery Buffalo wings and sticky-sweet Honey Garlic wings, but now it’s time to complete the ultimate chicken wing trilogy with a true classic: this incredible, savory, and glossy Teriyaki Chicken Wings Recipe. If you love that irresistible, umami-rich flavor of your favorite Japanese restaurant, you are going to be obsessed with this homemade version. This recipe is all about that perfect contrast: the shatteringly crispy, golden-brown skin of the chicken wing giving way to a thick, glossy, and deeply flavorful homemade teriyaki glaze. It’s not just sweet; it's a perfectly balanced sauce that’s savory, aromatic, and absolutely addictive. And the best part? We’re achieving that incredible, deep-fried crunch using my secret, foolproof oven-baked method. No fuss, no mess, just the most amazing, crispy, and succulent wings you've ever made at home. This is the perfect, crowd-pleasing wing for a cozy Sunday evening here in Heek. The Savory-Sweet Star of Wing Night While many wings are all about sweetness or heat, a great teriyaki wing is a masterclass in savory, umami-rich flavor. "Teriyaki" itself is a Japanese cooking technique where food is broiled or grilled with a glaze of soy sauce, mirin, and sugar. My homemade sauce captures that authentic spirit perfectly. It’s a rich, complex blend of salty soy sauce, sweet mirin, aromatic ginger and garlic, and a touch of sugar that caramelizes into the most beautiful glaze. Paired with my game-changing baking powder method for the crispiest possible skin, these wings are a textural and flavorful masterpiece. They are the sophisticated, yet undeniably fun, cousin in the chicken wing family, and they are always, always a hit. This recipe proves that you can make a restaurant-favorite even better in your own kitchen. Why This Teriyaki Wing Recipe is a Keeper: Deep, Umami-Rich Flavor: Our homemade teriyaki sauce is perfectly balanced—savory, sweet, and aromatic. It’s miles ahead of any bottled sauce. Unbelievably Crispy Skin from the Oven: We’re using the "secret weapon" baking powder method for a guaranteed, shattering crunch without any deep-frying. A Crowd-Pleasing Classic: The irresistible savory-sweet flavor is a proven winner with both kids and adults. Easy and Impressive: These wings look and taste like they came from your favorite Japanese restaurant, but they are so simple to make at home. Ingredients & Equipment For the Crispy Baked Wings: Chicken Wings: 1.2 kg (about 2.5 lbs), split into drumettes and flats ("party wings"). Baking Powder (Backpulver): 1 tablespoon. Crucially, this must be baking POWDER, not baking soda! Salt: 1 teaspoon. For the Homemade Teriyaki Glaze: Low-Sodium Soy Sauce (Sojasauce): 120 ml (½ cup). Mirin: 60 ml (¼ cup). (See notes for an easy substitute). Sake (or Dry Sherry): 60 ml (¼ cup). (See notes for an easy substitute). Brown Sugar: 50g (¼ cup), packed. Fresh Ginger: 1 tablespoon, grated. Garlic: 3 cloves, minced. Cornstarch (Speisestärke): 1 tablespoon, mixed with 2 tablespoons of cold water to make a slurry. For Garnish: Toasted sesame seeds and thinly sliced green onions. Helpful Equipment: A large mixing bowl. A large, rimmed baking sheet. An oven-safe wire rack (the key to crispiness!). A small saucepan. Time Estimates Prep Time: 10 minutes Cook Time: 45-50 minutes Total Time: Approximately 1 hour Step-by-Step Instructions This recipe follows a simple two-part process for the crispiest wings and the glossiest sauce. Part 1: The Crispy Baked Wings Step 1: Prepare the Oven and Wings Preheat your oven to 120°C / 250°F. Place your wire rack inside the rimmed baking sheet. This first step is the most important for crispy skin: Use paper towels to pat the chicken wings completely dry. Step 2: Coat the Wings In a large bowl, whisk together the baking powder and salt. Add the completely dry chicken wings and toss with your hands or a spoon until every wing is evenly and lightly coated. Step 3: The First Bake (Low and Slow) Arrange the coated wings in a single layer on the prepared wire rack, ensuring they aren't touching. Bake on the middle rack for 30 minutes at 120°C / 250°F. This slow start renders out the fat, which is essential for a crispy finish. Step 4: The Second Bake (High Heat Crisp) After 30 minutes, increase the oven temperature to 220°C / 425°F. Move the wings to the upper-middle rack. Continue to bake for 15-20 minutes more, flipping the wings once halfway through. The wings are done when the skin is deep golden brown, firm to the touch, and very crispy. Part 2: The Glossy Teriyaki Glaze and Final Toss Step 5: Make the Teriyaki Sauce While the wings are in their final baking stage, make the glaze. In a small saucepan, combine the soy sauce, mirin, sake (or their substitutes), brown sugar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Step 6: Thicken the Glaze Give your cornstarch slurry a quick re-stir and whisk it into the simmering sauce. Continue to cook, whisking, for 1-2 minutes until the sauce bubbles, thickens, and becomes beautifully glossy. Remove from the heat. Step 7: Toss to Coat and Serve Once the wings are perfectly crispy, remove them from the oven. Place the hot wings in a large, clean bowl. Pour the warm teriyaki glaze over the top. Toss gently until every single wing is coated in the sticky, savory glaze. Garnish with a generous sprinkle of toasted sesame seeds and sliced green onions, and serve immediately. Notes, Tips & Variations The Crispy Wing Holy Trinity: Remember the three secrets to crispy baked wings: 1) Bone-dry skin, 2) A coating of baking powder, and 3) Baking on a wire rack. Glaze Consistency: The teriyaki glaze will thicken as it cools. If it gets too thick, you can whisk in a tablespoon of warm water to loosen it up before tossing it with the wings. Add a Little Heat: For a spicy teriyaki version, add ½ teaspoon of sriracha or a pinch of red pepper flakes to your sauce. The Garnish Matters: The fresh, sharp bite of the green onions and the nutty crunch of the sesame seeds are the perfect finishing touch that cuts through the richness of the glaze. Don't skip them!

Crispy Baked Teriyaki Chicken Wings Recipe

This Crispy Baked Teriyaki Chicken Wings Recipe is the ultimate guide to making a takeout classic at home. The wings are baked to a shattering, crispy perfection using a secret technique (no frying!), then tossed in a thick, glossy, and authentic homemade teriyaki sauce that's the perfect balance of savory and sweet. An irresistible and crowd-pleasing appetizer for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 490 kcal

Ingredients
  

  • Wings:
  • 1.2 kg 2.5 lbs chicken wings, split into drumettes and flats
  • 1 tbsp baking powder
  • 1 tsp salt
  • Teriyaki Sauce:
  • 120 ml ½ cup low-sodium soy sauce
  • 60 ml ¼ cup mirin
  • 60 ml ¼ cup sake or dry sherry
  • 50 g ¼ cup brown sugar, packed
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tbsp cornstarch + 2 tbsp cold water
  • Garnish:
  • Toasted sesame seeds
  • Sliced green onions

Instructions
 

  • Prep: Preheat oven to 120°C / 250°F. Place a wire rack on a baking sheet. Pat chicken wings completely dry.
  • Coat: In a large bowl, whisk together baking powder and salt. Add the dry wings and toss until fully coated. Arrange wings in a single layer on the wire rack.
  • First Bake: Bake for 30 minutes to render fat.
  • Second Bake: Increase oven heat to 220°C / 425°F. Bake for an additional 15-20 minutes, flipping once, until deep golden brown and very crispy.
  • Make Sauce: While wings finish baking, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic in a saucepan. Bring to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes until glossy and thick.
  • Toss: Place the hot, crispy wings in a large clean bowl. Pour the warm glaze over the top and toss to coat.
  • Serve: Garnish with sesame seeds and green onions and serve immediately.

Notes

Notes / Tips & Variations:
  • Patting the wings dry and using the baking powder are the keys to crispy skin.
  • See the FAQ for easy substitutes for mirin and sake.
  • This sauce is also great on grilled chicken breasts or salmon.
Keyword Teriyaki Chicken Wings Recipe

Frequently Asked Questions (FAQ)

 

1. How do you get baked wings so crispy? It’s my third time seeing this method! You’ve got a great eye! Yes, this is my absolute go-to, foolproof method for all my baked wings. The science is simple: patting the wings completely dry removes surface moisture. The baking powder raises the skin’s pH, helping it brown faster and get extra crispy. Finally, baking on a wire rack lets hot air circulate all around, ensuring a crisp finish on all sides, just like a deep fryer. It works every time!

2. What are mirin and sake? Are there easy substitutes? Mirin is a sweet Japanese rice wine used for cooking, which adds a lovely tangy sweetness and shine to sauces. Sake is a dry Japanese rice wine that adds depth and umami. They are key to an authentic teriyaki flavor and can often be found in the international aisle of larger supermarkets. If you can’t find them, an easy substitute is to replace the mirin with 2 tablespoons of rice vinegar plus 1 tablespoon of honey, and replace the sake with a dry sherry or simply use water.

3. Can I use this teriyaki sauce for other recipes? Absolutely! This is a fantastic all-purpose teriyaki sauce. It’s wonderful as a glaze for grilled or baked salmon fillets, chicken breasts, or pork tenderloin. It’s also a perfect stir-fry sauce for a quick weeknight meal with your favorite protein and vegetables.

4. How do I store and reheat leftover wings? Store any leftover wings in an airtight container in the refrigerator. While they will never be as crispy as when they are fresh, the best way to reheat them is in the oven or an air fryer. Place them on a baking sheet and heat at 190°C (375°F) for 5-10 minutes, until they are warmed through and the glaze is sizzling again.

 

Ready for a Takeout Favorite, Made Better?

 

This recipe proves that making your favorite restaurant-style wings at home is not only possible but also incredibly rewarding. The deep, savory flavor of this teriyaki glaze is simply irresistible. I hope you love them! If you make this recipe, please leave a comment and a star rating below to let me know how they turned out. And try out my Honey Garlic Chicken Wings.