My Baked Teriyaki Wings Are Saucy, Sweet & Slightly Sticky

I love chicken wings in all shapes, sizes (yes, both flats AND drums have a place in my heart), and flavors, but there's something extra special about the saucy, sweet, savory, and slightly sticky teriyaki wing. My version skips the store-bought sauce in favor of a few pantry staples that come together in just a few minutes to create a gingery, garlicky soy-based sauce that clings to oven-baked wings and never falls short on flavor.

Sesame seeds:Topping these with sesame seeds is optional, but it provides a nice color contrast, a little bit of texture, and eliminates the need to add sesame oil to the sauce.

Make ahead & storage:If you have the capacity to think about dinner a day ahead, tackle steps 1 and 2 so that the wings have time to air-dry in the refrigerator, yielding an exceptionally crispy crust that will create contrast with the teriyaki sauce long after you pull them from the oven.

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Yields: 4 servings

Prep Time: 5 minutes

Total Time: 1 hour 45 minutes

Ingredients

• 2 lb. chicken wings, flats and drumettes separated

• 1 1/2 tsp. kosher salt

• 1 tsp. freshly ground black pepper

• 1 tsp. garlic powder

• 2 tsp. baking powder

• 1 tbsp. plus 2 tsp.cornstarch, divided

• Cooking spray

• 3 garlic cloves, finely grated

• 1 (1") piece ginger, peeled, finely grated

• 1/2 c. reduced-sodium soy sauce

• 1/4 c. mirin

• 1/4 c. unseasoned rice wine vinegar

• 2 tbsp. light brown sugar

• Toasted sesame seeds, for serving

Directions

1. Pat wings dry and transfer to a large bowl. Add salt, pepper, and garlic powder and toss to combine. Sprinkle with baking powder and 1 Tbsp. cornstarch and toss again to coat.

2. Arrange wings on a wire rack set in a baking sheet. Refrigerate until cold, at least 1 hour and up to 24 hours.

3. Arrange a rack in center of oven; preheat to 450°. Shift wings to one side of rack and spray bare side with cooking spray. Shift wings to other side of rack and spray second bare side with cooking spray. Spread wings in a single layer again and spray tops with cooking spray.

4. Bake wings for 30 minutes.

5. Meanwhile, in a small saucepan over medium heat, bring garlic, ginger, soy sauce, mirin, vinegar, and brown sugar to a simmer. Transfer half of sauce to a heatproof container or bowl and set aside.

6. Whisk 2 tsp. cornstarch into remaining sauce in saucepan and cook, whisking occasionally, until thickened, 2 to 3 minutes. Remove from heat.

7. Transfer thickened teriyaki sauce to a large bowl. Add wings and toss to coat in sauce. Return wings to wire rack-lined baking sheet.

8. Continue to bake wings until an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes more.

9. Transfer wings to a platter. Top with sesame seeds. Serve with reserved sauce alongside.

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