Teriyaki Wingettes
Indulge in the irresistible flavors of these Teriyaki Wingettes, a perfect blend of crispy, caramelized goodness and sweet-savory umami. This crowd-pleasing recipe transforms tender chicken wingettes with a homemade teriyaki glaze made from soy sauce, brown sugar, honey, and aromatic garlic and ginger. Baked until golden and seared to perfection, the wings are coated in a thick, glossy sauce that clings to every bite. Finished with a sprinkling of sesame seeds and fresh green onions, these wingettes are as visually stunning as they are delicious. Whether you're hosting a game day party or craving an easy but flavorful dinner, these teriyaki wings are sure to be a hit. Serve them hot and savor the sticky-sweet magic!
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Recipe Information
Ingredients
- 2 lb Chicken wingettes
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tbsp Honey
- 2 tbsp Rice vinegar
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tbsp Sesame seeds
- 2 Green onions, finely sliced
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper. Place a wire rack on top if available.
Pat the chicken wingettes dry with paper towels, and season them with salt and black pepper.
Arrange the wingettes on the prepared baking sheet in a single layer. Bake for 20 minutes, flipping them halfway through, until the skin is crispy and golden.
While the wings are baking, make the teriyaki sauce. In a medium saucepan over medium heat, combine the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and minced ginger. Stir frequently until the sugar is dissolved.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the saucepan, stirring continuously to thicken the sauce. Once thickened, remove from heat and set aside.
Remove the baked wings from the oven and transfer them to a large mixing bowl. Pour the teriyaki sauce over the wings and toss until fully coated.
Preheat a large skillet over medium-high heat and add the vegetable oil. Sear the sauced wings in batches, turning occasionally, until the sauce caramelizes and clings to the wings (about 2-3 minutes per side).
Transfer the finished teriyaki wingettes to a serving platter. Garnish with sesame seeds and sliced green onions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 7738 mg | 336% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 71.1 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2547 mg | 54% | |
*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.
