Smeared with sweet & salty homemade honey teriyaki sauce, these crispy baked chicken wings are undeniably one of the best (yet messiest) game-day foods!
I was first introduced to teriyaki sauce many years ago, when I worked at this tiny Chinese take-out place in Los Angeles. (Did you know I lived in Cali?? For just a few months though…) Anyway, “our” teriyaki chicken was one of the most popular items on the menu. Not surprising though, juicy tender chicken breasts grilled with dark thick teriyaki sauce and paired with plain white rice made absolutely delicious lunch!
Back then, I had no idea that teriyaki sauce is actually Japanese, not Chinese. Well, no matter the origins, I love me some homemade teriyaki sauce. Because I can control the flavors to my own liking! Most bottled sauces are either not sweet enough, or too harsh, or too salty, or too runny, or gloppy thick (eek, the worst!).
In my opinion, the best teriyaki sauce is well balanced sweet and salty, not gloppy thick, and not too runny either. I have yet to find the one I like in stores, so I like to make my own. It hardly takes any time and it’s practically fool-proof.
I make my teriyaki sauce with honey. Raw honey, to be specific. The reason I point that out is because I’m not sure if regular processed honey is more or less sweet. So depending on what you have, I suggest to start with a bit less honey and add more, if needed.
Mirin is one of the most essential ingredients in this sauce. It’s Japanese sweet rice wine. Despite its mild flavors, it balances the key (sweet and salty) flavors in the sauce, bringing harmony, if you will. I don’t know of any substitute, but I’m sure you can find it in the vinegar isle at any grocery store.
Onto the chicken wings…
I baked my chicken wings the same way I did my Jamaican jerk chicken wings, the method I learned from Cook’s Illustrated. Baking powder is the secret ingredient for ultra-crispy texture. Works every single time!
You can, of course, double the batch, if you’re having a company. You’ll have more than enough sauce for it anyway.
So what you’re making for your next game day gathering? These sweet and salty teriyaki chicken wings, perhaps?
As always, thank you so much for stopping by.
Honey Terriyaki Chicken Wings
Ingredients
For wings:
- 2 lbs 900gr chicken wings, split at the joints and wingtips discarded
- 1 tablespoon baking powder
- ½ teaspoon salt
For teriyaki sauce:
- 3 tablespoons regular Japanese soy sauce
- 3 tablespoons Mirin sweet rice wine
- 1/3 cup 80ml raw honey
- 1 teaspoon grated fresh ginger or fresh ginger paste
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Wash and thoroughly dry the chicken wings with a paper towel. In a large bowl, toss the wings with baking powder and salt until they are evenly coated. Arrange on a prepared wire rack, shaking off the excess baking powder. Bake for 40 minutes, turning once after 20 minutes. Broil the wings for 5 minutes for extra crispness, before removing from oven.
- Meanwhile, prepare the teriyaki sauce. In a small saucepan, combine all the ingredients, except for cornstarch, and add ½ cup (120ml) water. Bring it a boil over medium high heat for 3-4 minutes, whisking it occasionally. In a small mason jar, combine the cornstarch with ¼ cup of water. Tightly cover and vigorously shake it until the mixture is smooth. Pour it into the boiling sauce and cook for 3-5 minutes, or until desired thickness.
- Place the wings in a bowl. Pour the sauce over the wings and toss. (Most likely you won’t use all the sauce. Reserve the leftovers for another use.) Serve immediately.
Tips & Notes:
Nutrition Facts:
This recipe was originally published on October 26th, 2015.
Carole from Carole's Chatter says
Shinee, this is great. I would love you to stop by Food on Friday: Chicken over at Carole’s Chatter to add this to the recipe collection! Cheers!
Shinee says
Thanks, Carole!!
Beverly says
These wings look amazing. I have never heard of adding baking powder. I have heard of adding corn starch to make chicken crisp. I can’t wait to try these
.
Bev
Shinee says
Thanks, Bev!
Katie says
This recipe looks DELISH! We are from WNY so we love our wings, especially grilling them outside when the weather is nice WHICH it is supposed to be this week. I’ll have to try baking with your method – thanks for sharing this, pinned!
Shinee says
Katie, grilled wings sound amazing! Too bad it’s pretty cold here up north! Definitely trying that next summer. Thanks for stopping by.
[email protected] Red Painted Cottage says
I love chicken wings, but not the really hot, spicy kind. These sound like they’re calling my name, so I’ve already printed it out. Stopping by from Tatertots and Jello.
Shinee says
Awesome, hope you enjoy them as much as we did. Thanks, Carol!
Sandra says
Hi Shinee, these chicken wings look soooo delicious! I prefer the Asian flavors instead of the regular Buffalo style, too. I guess it’s the sweet and hot together. My family will love these!
Shinee says
Thank you, Sandra!
Laura @MotherWouldKnow says
I can’t wait to try these wings. I don’t do tailgating, but I love wings – and with a sweet and spicy sauce – yum! Your photos are always so appetizing, and in this case, they make me want to run down to the freezer, pull out the wings I have there and start cooking!
Shinee says
Haha yeah, I don’t necessarily wait for tailgating to whip some tasty wings! So go for it, girl! Thanks, Laura!
Medha @ Whisk & Shout says
This looks like perfect game day eats!
Shinee says
Thanks, Medha!