Sticky Teriyaki Baked Wings (Print Version)

Sticky teriyaki-glazed baked chicken wings with honey, ginger and sesame—crispy, glossy, and perfect for sharing.

# What You'll Need:

→ Chicken

01 - 2.5 pounds chicken wings, separated at joints with wing tips removed

→ Marinade & Sauce

02 - 1/4 cup soy sauce
03 - 1/4 cup honey
04 - 2 tablespoons brown sugar
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 garlic cloves, minced
08 - 2 teaspoons fresh ginger, grated
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water
11 - 2 spring onions, thinly sliced, for garnish
12 - 1 tablespoon toasted sesame seeds, for garnish

# How to Cook:

01 - Set oven to 425°F (220°C). Line a baking sheet with parchment or foil and position a wire rack on top if available.
02 - Pat wings dry with paper towels. Arrange on rack or directly on lined baking sheet. Roast for 35–40 minutes, turning midway, until skin is golden and crisp.
03 - Combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer over medium heat until sugar dissolves.
04 - Whisk cornstarch and water in a small bowl. Stir slurry into simmering sauce. Cook 2–3 minutes until thickened and glossy. Remove from heat.
05 - Transfer roasted wings to a large bowl. Toss thoroughly with teriyaki sauce to coat every piece.
06 - Return coated wings to the baking sheet. Bake for 5 minutes to allow glaze to caramelize.
07 - Serve immediately, garnished with sliced spring onions and toasted sesame seeds.

# Expert Advice:

01 -
  • The sauce makes these wings glossy and finger-licking good, and nobody ever believes it takes almost no effort to pull together.
  • The crisp and sticky combo always disappears in minutes, so make extra if you want leftovers.
02 -
  • I once ruined a batch by crowding the baking sheet—always give the wings space or they’ll steam instead of crisp.
  • Thickening the sauce separately before tossing the wings avoids soggy results and keeps the glaze perfectly sticky, not watery.
03 -
  • Always check the wings are golden and the sauce is sticky before that last blast in the oven—don’t rush the caramelization step.
  • Just before serving, hit the wings with fresh spring onions and sesame seeds for crunch—don’t add them earlier or they’ll wilt and lose that spark.

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