Get ready to transform your ordinary chicken wings into a mouthwatering Japanese-inspired delicacy that will have everyone begging for your secret recipe! These Teriyaki Glazed Chicken Wings are not just a dish; they're a culinary journey that combines crispy, golden-brown wings with a glossy, sweet-and-savory teriyaki glaze that will make your dinner guests think you've secretly trained in a Tokyo kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 pounds chicken wings
- 1/2 cup teriyaki sauce
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the chicken wings dry with paper towels to ensure crispy skin. This helps the teriyaki sauce adhere better and promotes even browning.
- In a large mixing bowl, toss the chicken wings with vegetable oil, ensuring each wing is lightly coated. This helps promote even cooking and prevents sticking.
- Arrange the wings in a single layer on the prepared baking sheet, making sure they are not overcrowded. Space them slightly apart to allow hot air circulation.
- Bake the wings in the preheated oven for 20-25 minutes, turning them once halfway through cooking to ensure even browning on all sides.
- While the wings are baking, pour the teriyaki sauce into a small saucepan. Simmer the sauce on low heat for 3-4 minutes to slightly thicken and concentrate the flavors.
- Remove the wings from the oven when they are golden brown and the internal temperature reaches 165°F (74°C). Check with a meat thermometer for food safety.
- Brush the wings generously with the warm teriyaki sauce, coating each wing completely. Return to the oven for an additional 3-5 minutes to caramelize the glaze.
- Transfer the glazed wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions for added flavor and visual appeal.
- Let the wings rest for 5 minutes before serving to allow the glaze to set and the meat to retain its juices. Serve hot as an appetizer or main course.
Tips
- Dry the wings thoroughly: Moisture is the enemy of crispy skin, so pat those wings completely dry with paper towels before cooking.
- Use a meat thermometer: Always check that the internal temperature reaches 165°F (74°C) for food safety and perfectly cooked chicken.
- Don't overcrowd the baking sheet: Give your wings breathing room to ensure even cooking and crispy edges.
- Toast your sesame seeds: For an extra flavor boost, lightly toast the sesame seeds in a dry pan before sprinkling them over the wings.
- Let the wings rest: Allowing the wings to rest for a few minutes after glazing helps the sauce set and keeps the meat juicy.Pro tip: For an extra flavor dimension, you can add a sprinkle of red pepper flakes or a dash of sriracha to your teriyaki sauce if you like a bit of heat!
Nutrition Facts
Calories: 291kcal
Carbohydrates: 7g
Protein: 20g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 60mg
