Garlic Teriyaki Chicken Wings
Craving a crowd-pleasing appetizer with an irresistible balance of savory, sweet, and garlicky flavors? These Garlic Teriyaki Chicken Wings are baked to crispy perfection and coated in a sticky homemade teriyaki glaze that’s bursting with umami. Featuring a harmonious mix of soy sauce, brown sugar, honey, and freshly grated ginger, these wings are elevated further with minced garlic and a touch of tangy rice vinegar. The thickened glaze clings to each bite, while a sprinkle of sesame seeds and fresh green onions adds texture and a pop of color. Perfect for game days, parties, or a flavorful weeknight treat, these oven-baked wings are as easy to make as they are to devour!
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Recipe Information
Ingredients
- 2 lbs chicken wings
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tbsp honey
- 4 pieces garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
- 2 tbsp green onions, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a baking rack on top. Lightly grease the rack with vegetable oil.
Pat the chicken wings dry with paper towels and place them in a large mixing bowl.
In a medium bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, and rice vinegar to create the teriyaki marinade.
Pour 3/4 of the marinade over the chicken wings in the mixing bowl, reserving the rest for later. Toss the wings to coat evenly. Allow them to marinate for 15 minutes.
Arrange the marinated chicken wings on the prepared baking rack in a single layer, skin side up. Discard any leftover marinade in the bowl.
Bake the chicken wings in the preheated oven for 20 minutes. Flip the wings over and bake for another 20-25 minutes, or until they are golden brown and crispy.
While the wings are baking, prepare the garlic teriyaki glaze. Pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to make a slurry. Gradually stir the slurry into the simmering marinade, cooking for 2-3 minutes until the sauce thickens.
Remove the wings from the oven and transfer them to a large mixing bowl. Pour the thickened teriyaki glaze over the wings and toss to coat evenly.
Arrange the glazed wings on a serving platter. Sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 23.6 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
