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–+ servings
Chicken wings with a teryaki glace
Servings: 4 servings

Teriyaki Wings – Sticky Chicken Wings

Deliciously sticky chicken wings coated in a homemade teriyaki sauce, topped with sesame seeds and scallions.
Course: Snack, Starter
Cuisine: Asian, Japanese
Keyword: baked, Chicken, Teriyaki, Wings
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Calories: 450kcal
Metric - US Customary

Equipment

  • 1 baking sheet lined with parchment paper or aluminum foil
  • 1 small saucepan for making the sauce
  • 1 oven preheated to 225°C (440°F)

Ingredients

Chicken Wings

  • 1000 grams Frozen par-cooked chicken wings

Teriyaki Sauce

  • 75 grams Light soy sauce
  • 75 grams Mirin rice wine
  • 50 grams Sugar
  • 10 grams Rice vinegar
  • 10 grams Ginger garlic paste

Topping

  • 5 grams Toasted sesame seeds
  • 10 grams Scallions

Instructions

  • Preheat the oven to 225°C (440°F), convection.
  • Arrange the frozen wings on a baking sheet lined with parchment paper or aluminum foil.
  • Place the tray in the center of the oven and roast the wings for 20 minutes.
  • Combine soy sauce, mirin, sugar, rice vinegar, and ginger garlic paste in a small saucepan.
  • Bring to a boil while stirring, then reduce the heat and simmer until reduced to about one third and the sauce is thick and glossy.
  • Remove the wings from the oven and immediately brush them with the hot sauce on both sides.
  • Return the wings to the oven for 5–7 minutes, until the sauce lightly caramelizes.
  • Sprinkle with sesame seeds and scallions before serving.

Notes

Ensure the wings are evenly coated with the sauce for the best flavour.

Nutrition

Serving: 250g | Calories: 450kcal | Carbohydrates: 20g | Protein: 35g | Fat: 25g