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+ servings

Crispy Baked Teriyaki Chicken Wings

Forget the fryer because these Crispy Baked Teriyaki Chicken Wings are baked to golden brown perfection.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients  

  • 2 1/2 pounds chicken wings, tips removed, drumettes and flats separated
  • 1 1/2 Tablespoons vegetable oil
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 1/2 cup pineapple juice
  • 1/4 cup brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 1/2 teaspoons cornstarch

Instructions 

  • Preheat the oven to 400ºF.
  • Rinse wings and drumettes and thoroughly pat them dry. Transfer to a large bowl and toss with vegetable oil and 1/4 teaspoon pepper until well coated. Position the wings on a baking rack in a single layer ensuring that the wings aren't touching.
  • Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
  • In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully.
  • In a small bowl, whisk together the cornstarch with 1 tablespoon water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
  • Pour the sauce over the wings and toss them to combine. Serve immediately.

Notes

  • Make-Ahead Tip: These are definitely best when served the same day they’re made. If you want to prep this ahead, prepare the sauce up to a day in advance and store it in the fridge. The day you plan to serve the wings, bake them and keep them warm in the oven on low temp. When ready to serve, re-warm the sauce and toss the wings in it.
  • The sauce must come to a boil otherwise the cornstarch won’t work as a thickening agent.
  • Chicken should be cooked to 165˚F, so use a meat thermometer to check for doneness.
  • Storage: Store leftover wings in an airtight container in the refrigerator for up to 2 days. Reheat them in a 350°F oven for about five to six minutes on one side, then turn them and continue to heat for another five to six minutes or until warmed through.
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