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Teriyaki Chicken Wings

Teriyaki Chicken Wings

These crispy teriyaki chicken wings are baked to perfection and coated in a simple homemade teriyaki sauce. Perfect as a flavorful snack or tasty party food!

  • 3 lb chicken wings
  • 1 tbsp baking powder
  • 1 tsp fine sea salt
  • 1 pinch black pepper to taste
  • 1 1/4 cup water divided
  • 1/4 cup soy sauce
  • 1/4 cup light brown sugar packed
  • 2 tbsp honey
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 2 tbsp cornstarch
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place an oven-safe wire baking rack inside. Set pan aside.
  • Pat chicken wings dry with paper towels, then transfer chicken wings to a large mixing bowl.
  • Add baking powder, sea salt, and black pepper to bowl, then toss chicken wings to coat.
  • Arrange chicken wings on rack in prepared baking sheet, spacing them so that the chicken wings do not touch.
  • Bake chicken wings for 40-45 minutes or until wings are a light golden brown.
  • While chicken cooks, add 1 cup water, soy sauce, brown sugar, honey, ground ginger, and garlic powder in a saucepan over medium heat. Let mixture come to a boil, whisking frequently.
  • While sauce comes to a boil, create a slurry by adding remaining 1/4 cup water and cornstarch to a small bowl, then whisking until cornstarch is dissolved.
  • Pour the slurry in the saucepan, then bring the sauce back to a boil, whisking frequently. Once boiling, cook for 1-2 minutes or until desired thickness is reached. For best results, sauce should easily coat the back of a spoon.
  • Remove teriyaki sauce from heat and let cool slightly, about 5-10 minutes.
  • Once chicken wings are baked, place them in a large bowl and pour 3/4 cup of the prepared teriyaki sauce on top. Use a spatula or a pair of tongs to toss the chicken wings until they are coated in sauce.
  • Serve teriyaki chicken wings immediately with green onion and sesame seeds for garnish.

Recipe adapted from this site