Japanese Chicken Wings Teriyaki
Indulge in the irresistible flavor of Japanese Chicken Wings Teriyaki—crispy, oven-baked wings glazed in a glossy, homemade teriyaki sauce bursting with umami. This recipe combines the perfect balance of soy sauce, mirin, sake, and brown sugar, enhancing the chicken wings with a savory-sweet depth, while fresh ginger and garlic add vibrant aromatics. Easy-to-make yet impressively flavorful, these wings are baked to golden perfection, caramelized with layers of sticky teriyaki glaze. Garnished with toasted sesame seeds and fresh green onions, this dish embodies the essence of Japanese comfort food. Perfect for weeknight dinners or as a crowd-pleasing appetizer, these wings pair wonderfully with steamed rice or as part of an Asian-inspired spread.
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Recipe Information
Ingredients
- 2 pounds Chicken wings
- 0.5 cup Soy sauce
- 0.25 cup Mirin (Japanese sweet rice wine)
- 0.25 cup Sake (Japanese rice wine)
- 2 tablespoons Brown sugar
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Sesame oil
- 1.5 teaspoons Cornstarch
- 1.5 teaspoons Water (for cornstarch slurry)
- 1 tablespoon Sesame seeds (toasted; optional for garnish)
- 1 stalk Green onion (sliced; optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Pat the chicken wings dry with paper towels and place them on the prepared baking sheet. This will help the wings crisp up in the oven.
In a small saucepan over medium heat, combine soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, and sesame oil. Stir well and bring the mixture to a gentle simmer.
Simmer the sauce for 5-7 minutes, allowing the flavors to meld together and slightly thicken.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering sauce until it thickens to your desired consistency. Remove the sauce from heat.
Brush the chicken wings generously with the teriyaki sauce, reserving about half of the sauce for basting later.
Bake the wings in the preheated oven for 20 minutes. Remove them from the oven, brush them with more teriyaki sauce, and flip the wings over. Brush the other side generously as well.
Return the wings to the oven and bake for an additional 15-20 minutes, or until the wings are golden brown and cooked through. The internal temperature should read 165°F (74°C).
Once cooked, remove the wings from the oven and let them rest for 5 minutes. Brush with any remaining teriyaki sauce if desired.
Garnish the wings with toasted sesame seeds and sliced green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 13.3 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 575 mg | 12% | |
*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.
