Baked Teriyaki Chicken Wings

1:05:00

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

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Ingredients
- Serves 8 +
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4 pound Chicken Wing , about 2 dozen
2 tablespoon Canola Oil , plus more as needed
to taste Salt and Pepper
2/3 cup Mirin
1/3 cup Brown Sugar
1 tablespoon Rice Vinegar
to taste Crushed Red Pepper Flakes
2 teaspoon Corn Starch
1 tablespoon Water
1 tablespoon Sesame Seeds
to taste thinly sliced Scallion
Directions HIDE IMAGES
STEP 1
Preheat oven to 425 degrees F (220 degrees C).
STEP 2
Cover a 9x13-inch baking sheet with non-stick foil or parchment paper. Spread Canola Oil (2 tablespoon) to coat baking sheet.
STEP 3
Add the Chicken Wing (4 pound), tossing to coat in the oil. If needed, add 1-2 more tablespoons of oil. Once both sides of the wings are oiled, season both sides with Salt and Pepper (to taste).
STEP 4
Arrange the wings snug on the sheet, then bake for 40-45 minutes, flipping halfway through.
STEP 5
In the meantime, prepare the teriyaki sauce. Add the Mirin (2/3 cup) to a small saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
STEP 6
Add the Low-Sodium Soy Sauce (1 cup), Rice Vinegar (1 tablespoon), Brown Sugar (1/3 cup), Garlic (4 clove), Fresh Ginger (1 tablespoon), and Crushed Red Pepper Flakes (to taste). Simmer for 10 minutes.
STEP 7
In a small bowl, combine the Water (1 tablespoon) and Corn Starch (2 teaspoon) 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 (1 tablespoon).
STEP 8
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 (60 degrees C) to keep them safe for eating.
STEP 9
Garnish with Scallion (to taste).
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