Teriyaki wings are sticky, sweet, and completely addictive. Baked until crispy, then tossed in a homemade glaze that’s better than any bottle. No fryer. No mess. Just wings that disappear by the handful.
Step-by-Step Instructions
Prep Wings
Preheat oven to 425°F (220°C). Line a baking sheet with foil. Place a wire rack on top.
Pat wings completely dry with paper towels.
Toss wings with baking powder, salt, pepper, and garlic powder.
Bake
Arrange wings on the wire rack in a single layer (not touching).
Bake 40-45 minutes, flipping once halfway, until golden brown and crispy.
Make Teriyaki Glaze
While wings bake, combine soy sauce, water, brown sugar, honey, mirin, garlic, and ginger in a saucepan.
Bring to a simmer. Cook 3-4 minutes. Add cornstarch slurry. Cook 1 minute until thick and glossy. Remove from heat.
Toss & Serve
Transfer hot wings to a large bowl. Pour teriyaki glaze over. Toss to coat evenly.
Transfer to a platter. Garnish with green onions and sesame seeds. Serve immediately.
Summary
Prep Time: 10 min | Cook Time: 45 min | Total: 55 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Fridge: 3 days. Reheat in oven or air fryer at 375°F for 8-10 minutes (crispy returns). Never microwave — rubbery skin is tragedy. Glaze can be made ahead and refrigerated for 1 week. Reheat gently before tossing with wings.
