Oven-Baked Teriyaki Wings

These teriyaki wings are incredibly flavorful yet easy to make. They are seasoned, baked in the oven, and then glazed with teriyaki sauce.

Course Main Course

Cuisine Japanese

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 300kcal

Avocado oil spray
2 pounds chicken wings
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder

Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper for easy cleanup. Arrange the chicken wings on the pan and spray them with oil. Sprinkle with salt, pepper, and garlic powder. Bake the wings until browned and cooked through, for 30-40 minutes.
Set the oven to warm (170°F), keeping the wings in the oven, and prepare the teriyaki sauce: in a medium saucepan, whisk together the soy sauce, white wine, and cornstarch. Add the honey, minced garlic, and minced ginger, whisking to combine.
Heat the sauce over medium heat, whisking often, for 3-4 minutes, until it comes to a simmer and thickens into a syrup. Remove from the heat as soon as it thickens.
Using tongs, dip each wing into the teriyaki sauce to coat it all over. Or drop them in batches into the saucepan and gently turn to coat.
Transfer the wings to a serving plate, sprinkle them with sesame seeds, and serve.

Instead of white wine, you can use 1 tablespoon of rice vinegar and 3 tablespoons of cold water. You can also use sake.
The nutrition info assumes that white wine and sugar-free honey were used.
The teriyaki sauce thickens quickly and can thicken too much if you're not careful. So heat it over medium heat (not higher), keep a close eye on it, and remove it from the heat as soon as it thickens.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them covered in the microwave or uncovered in a 350°F oven. You can also freeze the cooled leftovers for up to three months.