Teriyaki Chicken Wing Recipe
These easy Teriyaki Chicken Wings are marinated in a homemade teriyaki sauce, baked until tender, and finished with a sticky caramelized glaze. They're perfect for game day, parties, family dinners, or anytime you're craving sweet and savory chicken wings.
Ingredients
- 2 lbs Chicken Wings about 18 wings
For the Marinade
- 2 cups Soy Sauce
- 1 cup Mirin
- 1 tablespoon Ginger Paste Or fresh ginger
- 1 tablespoon Garlic Minced
Seasoning for Chicken
- 1 tablespoon Corn Starch
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Ginger Powder
- 1 teaspoon Garlic Powder
- 3 tablespoon Toasted Sesame Seeds For Garnish
Instructions
- Make the Marinade: In a medium bowl, combine the mirin, soy sauce, minced garlic, and ginger paste until well mixed. Divide the marinade equally between two bowls. One will be used to marinate the chicken, and the other will be reserved for making the glaze. 1 cup Mirin 2 cups Soy Sauce 1 tbsp Ginger Paste 1 tbsp Garlic
- Marinate the Chicken: Place the wings in a shallow dish and pour one portion of the marinade over the wings. Toss to coat evenly and refrigerate for at least 2 hours or overnight for the best flavor. 2 lbs Chicken Wings
- Make the Seasoning Mixture: While the wings marinate, combine the salt, black pepper, ginger powder, garlic powder, and cornstarch in a small bowl. Stir until evenly blended. 1 tsp Sea Salt 1 tsp Black Pepper 1 tbsp Corn Starch 1 tsp Ginger Powder 1 tsp Garlic Powder
- Prepare the Wings: Preheat the oven to 300°F. Line a baking sheet with parchment paper. Remove the wings from the marinade and allow the excess liquid to drain off. Toss the wings with the seasoning mixture until evenly coated. Arrange the wings in a single layer and bake for approximately 20 minutes, or until they reach an internal temperature of about 145°F.
- Make the Teriyaki Glaze: While the wings are baking, pour the reserved marinade into a small saucepan over medium-low heat. Stir in the brown sugar and cook until the sugar has completely dissolved and the sauce begins to thicken slightly.
- Glaze the Wings: Brush both sides of each wing with the teriyaki glaze and return them to the oven for 10 minutes. Remove the wings, brush them with another generous layer of glaze, and bake for an additional 15 minutes, allowing the sauce to caramelize. The wings are done when they reach an internal temperature between 185°F and 190°F, creating juicy meat with tender, flavorful skin.
- Finish the Wings: Remove the wings from the oven and let them rest for 3 to 5 minutes. This allows the sticky teriyaki glaze to set before serving. Sprinkle generously with sesame seeds for a classic teriyaki presentation. 3 tbsp Toasted Sesame Seeds
Notes
- Add the brown sugar at the end. Brown sugar can burn if it's baked for too long. Keeping it out of the marinade and adding it when making the glaze creates a rich, caramelized finish without scorching.
- Finish at a higher temperature. Starting the wings at a lower temperature to cook them evenly, while increasing to 375°F at the end, helps to crisp up the skin and caramelize the sticky teriyaki glaze.
- Marinate for maximum flavor. Let the wings marinate for at least 2 hours, or overnight if possible, so the teriyaki flavors have time to penetrate the meat.
- Pat the wings dry before seasoning. After removing the wings from the marinade, gently pat them dry with paper towels before tossing them with the seasoning mixture. This helps the cornstarch adhere evenly and promotes crispier skin during baking.
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