Baked Teriyaki Chicken Wings

117 cookbooks

Sweet & salty teriyaki sauce made with fresh ginger and garlic tossed in crispy baked chicken wings.

Vodka & Biscuits

Serves 8

14 Ingredients

4 lb Chicken Wing

2 Tbsp Canola Oil

to taste Salt and Pepper

2/3 cup Mirin

1 cup Low-Sodium Soy Sauce

1/3 cup Brown Sugar

1 Tbsp Rice Vinegar

1 Tbsp Ginger

4 clove Garlic

1 pinch Crushed Red Pepper Flakes

2 tsp Corn Starch

1 Tbsp Water

1 Tbsp Sesame Seeds

to taste Scallion

7 Steps

Steps 1

Preheat oven to 425 degrees F.

Steps 2

Cover a 9 by 13 baking sheet with non-stick foil or parchment paper. Add the Canola Oil and spread to coat baking sheet. Add the Chicken Wing, tossing to coat in the oil. If needed add 1-2 more tablespoons. Once both sides of the wings are oiled, season both sides with Salt and Pepper. Arrange the wings snug on the sheet, then bake for 40-45 minutes, flipping halfway through.

Steps 3

In the meantime, prepare the teriyaki sauce. Add the Mirin to a small saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.

Steps 4

Add the Low-Sodium Soy Sauce, Rice Vinegar, Brown Sugar, Garlic, Ginger, and Crushed Red Pepper Flakes. Simmer for 10 minutes.

Steps 5

In a small bowl, combine the Water and Corn Starch to create a slurry, then add to the sauce and simmer for 3-5 minutes, or until thick enough to coat the back of a spoon. Once ready, stir in the Sesame Seeds.

Steps 6

Transfer the wings to a crock pot set at low. Add the teriyaki sauce and toss to fully coat the wings. You want to make sure the wings are kept at at least 140 degrees F to keep them safe for eating.

Steps 7

Garnish with Scallion. Serve and enjoy!