Sweet Teriyaki Glazed Baked Chicken Wings

Yesterday’s Superbowl was a huge event at our house, given that my boyfriend is from New Hampshire and the New England Patriots were playing (yet again). Thankfully, they pulled through in the end for a win, but not before drawing things out and forcing us to distract ourselves with food while we sat through the slowest football game in history. I made a few different kinds (and we also had suicide sauces like Mad Dog 357 and Zombie Apocalypse because we hate ourselves) but the teriyaki glaze was the only one that panned out well enough to post. I also wasn’t about to deep fry literally eight pounds of wings, so I baked them to a crisp and set off our fire alarm a grand total of four times. 

This recipes makes 2 pound of wings (about 12-14) but can easily be adjusted for more. 

Ingredients:

• 2 lbs raw chicken wings
• 2 tsp baking powder
• 1 tsp salt
• ¼ cup soy sauce
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tbsp brown sugar
• ¼ cup mirin
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tsp white pepper

Directions:

1. Line a baking sheet with aluminum foil and place a wire rack on top of it.
2. In a large bowl, add chicken wings, baking powder, and salt. Toss to combine, making sure all wings are evenly coated.
3. Place coated chicken wings on the wire rack and store in the refrigerator overnight. (Note: This process is to dry out the chicken completely and create a crispy skin when they’re baked. If you do not have time to let them dry overnight, either dry them for a few hours or simply coat them in the baking powder/salt mixture and bake immediately. You won’t achieve the same ultra crispy skin, but they’ll still be super delicious!)
4. When your chicken has finished drying, preheat the oven to 425F. Bake wings on the lower oven rack for 20-25 minutes, then flip and cook for an additional 10-15 minutes. 
5. While your wings are cooking, combine soy sauce, mince ginger, minced garlic, brown sugar, mirin, sesame oil, rice vinegar, and white pepper in a small sauce pan and bring to a boil on high heat. Let boil for 2-3 minutes and remove from heat. Set aside to cool. 
6. Remove wings from the oven and let cool for 5-10 minutes so that the skin can crisp up completely. Toss in cooled sauce and serve with lots of napkins! 

This recipe keeps for 24 hours in the fridge and reheats well in the microwave. 

Print Recipe

Sweet Teriyaki Glazed Baked Chicken Wings

Course: Snack

Cuisine: American

Servings: 4 servings

Ingredients

• 2 lbs raw chicken wings
• 2 tsp baking powder
• 1 tsp salt
• ¼ cup soy sauce
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tbsp brown sugar
• ¼ cup mirin
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tsp white pepper

Instructions

• Line a baking sheet with aluminum foil and place a wire rack on top of it.
• In a large bowl, add chicken wings, baking powder, and salt. Toss to combine, making sure all wings are evenly coated.
• Place coated chicken wings on the wire rack and store in the refrigerator overnight.*
• When your chicken has finished drying, preheat the oven to 425F. Bake wings on the lower oven rack for 20-25 minutes, then flip and cook for an additional 10-15 minutes.
• While your wings are cooking, combine soy sauce, mince ginger, minced garlic, brown sugar, mirin, sesame oil, rice vinegar, and white pepper in a small sauce pan and bring to a boil on high heat. Let boil for 2-3 minutes and remove from heat. Set aside to cool.
• Remove wings from the oven and let cool for 5-10 minutes so that the skin can crisp up completely. Toss in cooled sauce and serve with lots of napkins!

Notes

• *This process is to dry out the chicken completely and create a crispy skin when they’re baked. If you do not have time to let them dry overnight, either dry them for a few hours or simply coat them in the baking powder/salt mixture and bake immediately. You won’t achieve the same ultra crispy skin, but they’ll still be super delicious!