Get ready to transform your ordinary dinner into an extraordinary culinary experience with these mouthwatering Baked Teriyaki Chicken Wings! Imagine golden-brown wings glistening with a perfect balance of sweet and savory teriyaki glaze, crispy on the outside, and incredibly juicy on the inside. This Japanese-inspired recipe is about to become your new go-to crowd-pleaser that will have everyone asking for seconds – and the best part? It's surprisingly easy to make right in your own kitchen!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 pounds chicken wings
- 1/2 cup teriyaki sauce
- 2 tablespoons honey
- 1 tablespoon sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the chicken wings dry with paper towels to ensure crispy skin. This helps remove excess moisture and allows the wings to brown nicely.
- In a large mixing bowl, whisk together teriyaki sauce and honey until well combined, creating a glossy marinade.
- Add the chicken wings to the bowl and toss thoroughly, ensuring each wing is evenly coated with the teriyaki honey mixture.
- Arrange the wings in a single layer on the prepared baking sheet, making sure they are not overlapping to promote even cooking and crispy edges.
- Place the baking sheet in the preheated oven and bake for 35-40 minutes, turning the wings halfway through cooking to ensure even browning.
- Check the internal temperature of the wings, which should reach 165°F (74°C) to ensure they are fully cooked.
- Remove from the oven and let the wings rest for 5 minutes to allow the juices to redistribute.
- Transfer to a serving platter and sprinkle with sesame seeds and chopped green onions for garnish.
- Serve hot and enjoy your delicious baked teriyaki chicken wings!
Tips
- Pat the chicken wings completely dry before marinating to ensure maximum crispiness and better sauce adherence.
- Use a wire rack on top of your baking sheet for even more crispy results, allowing air to circulate around the wings.
- Don't overcrowd the baking sheet – give each wing enough space to brown properly and avoid steaming.
- For extra flavor, marinate the wings for 1-2 hours before cooking if you have the time.
- Use a meat thermometer to ensure wings reach the safe internal temperature of 165°F (74°C).
- Let the wings rest for 5 minutes after cooking to redistribute the juices and maintain maximum tenderness.
- For a glossier finish, brush additional teriyaki sauce on the wings during the last 5 minutes of cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 110mg
