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 5 Best Chicken Wing Recipes for Ultimate Flavor

Dimi Dimi

Chicken wings are the undisputed champion of appetizers and party food. Crispy, juicy, and endlessly customizable, they are a guaranteed crowd-pleaser. This collection features five unbeatable recipes that will take your wing game to the next level, all using a clever baking method for perfectly crispy skin without the fuss of deep-frying.

 

1. The Ultimate Crispy Spicy Buffalo Chicken Wings (Baked, Not Fried!)

Barbecue Smoked Chicken Wings Recipe

This recipe delivers the iconic Buffalo wing experience with an incredibly crispy texture. The wings are baked to perfection using a special technique and then tossed in a classic, tangy, and fiery homemade Buffalo sauce that hits all the right notes.

Ingredients:

  • For the Wings: 1.2 kg (2.5 lbs) chicken wings, 1 tbsp baking powder, 2 tsp coarse salt, 1 tsp black pepper.
  • For the Buffalo Sauce: 120 ml (½ cup) cayenne pepper hot sauce (like Frank’s RedHot), 60g (4 tbsp) unsalted butter (melted), 1 tsp Worcestershire sauce, ½ tsp garlic powder, ¼ – ½ tsp cayenne pepper (optional).
  • For Serving: Blue cheese or ranch dressing, celery, and carrot sticks.

Short Guide:

  1. Prep: Preheat oven to 120°C (250°F). Pat the wings completely dry.
  2. Coat: Toss the dry wings in a mix of baking powder, salt, and pepper.
  3. Bake: Arrange on a wire rack and bake for 30 minutes. Increase oven heat to 220°C (425°F) and bake for another 15-20 minutes until crispy.
  4. Sauce: Whisk all sauce ingredients together until smooth.
  5. Toss & Serve: Toss the hot, crispy wings in the warm sauce and serve immediately.

[Find the full recipe here]

 

2. The Ultimate Barbecue Smoked Chicken Wings

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!

For those who love a deep, smoky flavor, this recipe is a must-try. The wings are coated in a sweet and smoky rub, slow-smoked to infuse them with flavor, and then finished at high heat for that essential crispy skin. A final toss in tangy BBQ sauce completes this masterpiece.

Ingredients:

  • For the Wings & Rub: 1.2 kg (2.5 lbs) chicken wings, 2 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp coarse salt, 1 tbsp garlic powder, 1 tbsp black pepper, 2 tsp onion powder, 2 tsp baking powder.
  • For the BBQ Sauce: 240 ml (1 cup) ketchup, 60 ml (¼ cup) apple cider vinegar, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder.

Short Guide:

  1. Prep: Prepare your smoker for indirect cooking at 110-120°C (225-250°F).
  2. Season: Pat the wings dry and coat them thoroughly with the dry rub.
  3. Smoke: Place the wings on the smoker for 1 hour to absorb the smoky flavor.
  4. Finish Hot: Increase the smoker’s heat to 220°C (425°F) and cook for another 20-30 minutes until the skin is crispy.
  5. Toss: Make the BBQ sauce on the stovetop and toss the hot wings in it right before serving.

[Find the full recipe here]

 

3. The Ultimate Crispy Baked Lemon Pepper Wings

Lemon Pepper Chicken Wings Recipe

These wings are bright, zesty, and incredibly addictive. After being baked to a perfect crunch, they are tossed in a vibrant sauce made with real lemon zest, fresh lemon juice, and butter, creating a flavor that is far superior to any powdered seasoning.

Ingredients:

  • For the Wings & Rub: 1.2 kg (2.5 lbs) chicken wings, 1 tbsp baking powder, 2 tsp coarsely ground black pepper, 1 ½ tsp salt, 1 tsp garlic powder, 1 tsp lemon zest.
  • For the Lemon Butter Finish: 60g (4 tbsp) unsalted butter (melted), 1 tbsp lemon zest, 2 tbsp fresh lemon juice, 2 tbsp fresh parsley (chopped).

Short Guide:

  1. Prep: Preheat oven to 120°C (250°F). Pat the wings completely dry.
  2. Coat: Toss the wings in the dry rub mixture until fully coated.
  3. Bake: Bake on a wire rack for 30 minutes. Increase heat to 220°C (425°F) and bake for 15-20 more minutes until golden and crispy.
  4. Finish: Whisk the melted butter, lemon zest, and lemon juice together.
  5. Toss: Toss the hot wings in the lemon butter sauce with fresh parsley and serve immediately.

[Find the full recipe here]

 

4. Crispy Baked Teriyaki Chicken Wings

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!

A classic favorite, these wings are baked until super crispy and then coated in a homemade, glossy teriyaki glaze. The sauce strikes a perfect balance between savory soy sauce and sweet mirin and brown sugar for an irresistible finish.

Ingredients:

  • For the Wings: 1.2 kg (2.5 lbs) chicken wings, 1 tbsp baking powder, 1 tsp salt.
  • For the Teriyaki Glaze: 120 ml (½ cup) low-sodium soy sauce, 60 ml (¼ cup) mirin, 60 ml (¼ cup) sake or dry sherry, 50g (¼ cup) brown sugar, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1 tbsp cornstarch mixed with 2 tbsp cold water.
  • Garnish: Toasted sesame seeds, sliced green onions.

Short Guide:

  1. Prep & Bake: Following the same two-temperature baking method as the recipes above, bake the wings until crispy.
  2. Make Sauce: While the wings bake, simmer the soy sauce, mirin, sake, sugar, ginger, and garlic in a saucepan. Whisk in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
  3. Toss & Serve: In a large bowl, toss the hot, crispy wings with the warm glaze. Garnish with sesame seeds and green onions before serving.

[Find the full recipe here]

 

5. The Best Crispy Honey Garlic Chicken Wings

Spicy Buffalo Chicken Wings Recipe

The ultimate combination of sweet and savory. These perfectly crispy baked wings are tossed in a sticky, addictive sauce made from honey, soy sauce, and fresh garlic. It’s a simple yet incredibly delicious recipe that everyone will love.

Ingredients:

  • For the Wings: 1.2 kg (2.5 lbs) chicken wings, 1 tbsp baking powder, 1 ½ tsp salt, 1 tsp black pepper.
  • For the Honey Garlic Sauce: 120 ml (½ cup) honey, 80 ml (⅓ cup) low-sodium soy sauce, 4 large minced garlic cloves, 1 tsp grated fresh ginger (optional), 1 tbsp rice vinegar, 1 tsp cornstarch mixed with 1 tbsp cold water.
  • Garnish: Toasted sesame seeds, sliced green onions.

Short Guide:

  1. Prep & Bake: Use the two-temperature baking method described in the previous recipes to get the wings perfectly crispy.
  2. Make Sauce: Simmer the honey, soy sauce, garlic, ginger, and vinegar in a saucepan. Whisk in the cornstarch slurry and cook briefly until the sauce thickens.
  3. Toss: Toss the hot, crispy wings in the warm honey garlic glaze until they are completely coated.
  4. Serve: Garnish with sesame seeds and green onions and serve immediately.

[Find the full recipe here]