Baked Teriyaki Chicken Wings with Sesame
Crispy-skinned chicken wings baked until golden, then tossed in a glossy homemade teriyaki sauce made from mirin, soy sauce, and fresh ginger. The sauce coats each wing with savory-sweet depth, finished with sesame seeds and scallions. Perfect for game day appetizers, casual entertaining, or meal prep. This version combines oven-roasting for crispy skin with a slow-cooker finish for tender, sauce-glazed results.
Ingredients
- 4 pound chicken wings, dried and patted dry
- 2 tablespoon canola oil, divided
- salt, to taste
- ground black pepper, to taste
- ⅝ cup mirin
- 1 cup low-sodium soy saucetamari1:1gluten-freegluten-freesoy-free
use certified tamari for wheat-free version
- ⅓ cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, mincedground ginger1 tbspFull guide →
- 4 clove garlic, minced
- crushed red pepper flakes, to taste
- 2 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame seeds
- scallions, chopped, to taste
Instructions
- 1
Preheat oven to 425 degrees F (425°F).
- 2
Line a 9x13-inch baking sheet with non-stick foil or parchment paper and coat with canola oil.
- 3
Toss chicken wings in oil to coat evenly, adding extra oil if needed.
- 4
Season both sides with salt and ground black pepper.
- 5
Arrange wings snugly on sheet and bake for 40-45 minutes, flipping halfway through.
- 6
While wings bake, bring mirin to a boil in a small saucepan, then simmer for 10 minutes.
- 7
Add soy sauce, rice vinegar, brown sugar, garlic, fresh ginger, and red pepper flakes. Simmer for 10 minutes.
- 8
Mix cornstarch and water to form a slurry and stir into sauce. Simmer 3-5 minutes until thick enough to coat a spoon.
- 9
Stir in sesame seeds.
- 10
Transfer baked wings to a crock pot set to low. Pour teriyaki sauce over wings and toss to coat evenly.
- 11
Keep at minimum 140 degrees F (140°F) until serving.
- 12
Garnish with scallions before serving.
Tips
Pat wings dry before oiling to maximize crispness during baking. Don't crowd the pan; use two sheets if needed.
Simmer mirin alone first to reduce any harshness and concentrate sweetness before adding other sauce ingredients.
Make teriyaki sauce ahead and reheat gently; strain garlic and ginger solids if a smoother glaze is preferred.
Good to Know
Refrigerate leftover wings and sauce in airtight container up to 4 days. Reheat gently in oven at 350 degrees F (175 degrees C) or on stovetop over low heat.
Prepare teriyaki sauce up to 3 days ahead; refrigerate. Season and oil wings up to 4 hours ahead. Bake wings day-of; toss with sauce 1-2 hours before serving.
Serve warm as appetizer, game-day snack, or light main with steamed rice and vegetables. Garnish fresh with scallions and additional sesame seeds.
Common Mistakes
Don't skip patting wings dry; wet skin won't crisp.
Don't skip mirin's initial simmer; boiling alone mellows sharp alcohol notes.
Don't add cornstarch slurry all at once; stir constantly to prevent lumps.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these entirely in the oven without a slow cooker?
Yes. After baking wings, toss immediately with finished teriyaki sauce and return to oven at 350 degrees F (175 degrees C) for 5-10 minutes until sauce sets. Watch closely to prevent burning.
What if my teriyaki sauce isn't thick enough?
Mix 1 teaspoon cornstarch with 1.5 teaspoons water and stir in gradually while simmering. Avoid adding too much at once, which can create lumps.
How long can I keep these wings warm in the slow cooker?
Up to 4 hours on low setting. Keep temperature at minimum 140 degrees F (60 degrees C). Beyond 4 hours, refrigerate and reheat when needed for food safety.