Honey Terriyaki Chicken Wings
Servings: 4 servings
Calories: 402kcal
Tossed in sweet & salty homemade honey teriyaki sauce, these crispy baked chicken wings are undeniably one of the best (yet messiest) game-day foods!
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Ingredients
For wings:
- 2 lbs (1 kg) chicken wings split at the joints and wingtips discarded
- 1 tablespoon baking powder
- ½ teaspoon table salt
For teriyaki sauce:
- ½ cup (120 ml) water
- 3 tablespoons regular Japanese soy sauce
- 3 tablespoons Mirin sweet rice wine
- 1/3 cup (80 ml) raw honey
- 1 teaspoon grated fresh ginger or fresh ginger paste
- 2 tablespoons cornstarch
Instructions
To bake the chicken wings
- Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- 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 about 30 minutes or until internal temperature reaches 165°F, turning once halfway.
- Broil the wings for 5 minutes for extra crispness, before removing from oven.
To make the teriyaki sauce
- Meanwhile, prepare the teriyaki sauce. In a small saucepan, combine all the ingredients, except for cornstarch.
- Bring it to a boil over medium-high heat, whisking it occasionally.
- In a small bowl, combine the cornstarch with 2 tablespoons of water and stir until smooth.
- Pour the cornstarch slurry into the boiling sauce and cook for 3-5 minutes, or until it reaches the desired thickness.
To finish the chicken wings
- Place the wings in a large bowl. Pour half of the sauce over them and toss well. (You will most likely not use all the sauce. Reserve the leftovers for another use.)
Notes
For step-by-step photos and additional notes, read the post above.
Storing Tips:
- Store leftover honey teriyaki chicken wings in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover wings for up to 3 months. To do so, arrange them in a single layer on a baking sheet and transfer them to the freezer for a few hours or until solid. Then, transfer them to a sealable bag. Thaw the wings in the refrigerator overnight when you’re ready to serve.
- Reheat your wings in the oven or air fryer at 400°F just until warmed through. Avoid using the microwave, or they’re likely to become soggy!
- Store leftover honey teriyaki chicken wings in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover wings for up to 3 months. To do so, arrange them in a single layer on a baking sheet and transfer them to the freezer for a few hours or until solid. Then, transfer them to a sealable bag. Thaw the wings in the refrigerator overnight when you’re ready to serve.
- Reheat your wings in the oven or air fryer at 400°F just until warmed through. Avoid using the microwave, or they’re likely to become soggy!
Nutrition
Servings: 1 serving
Calories: 402kcal
Carbohydrates: 34g
Protein: 24g
Fat: 20g
Sugar: 26g
Sodium: 1551mg
