Teriyaki Wings

Wings tossed in a sticky teriyaki glaze, sesame seeds and scallions

Sweet, sticky, and oven-roasted to perfection

These teriyaki wings bring that irresistible salty-sweet flavor you expect from the takeout classic, but made at home with just three ingredients for the glaze. The wings are baked until tender and then tossed in a glossy caramelized sauce made with soy, mirin, and sugar. The final touch? Scallions and sesame seeds for crunch and contrast. A perfect appetizer, game day snack, or weeknight dinner.

Ingredients (serves 4 as an appetizer)

Teriyaki Sauce
½ cup (100 g) granulated sugar
¼ cup (60 ml) soy sauce or tamari (gluten-free)
¼ cup (60 ml) mirin

Wings
2–2½ pounds (900–1135 g) chicken wings, separated into drumettes and flats
Kosher salt, as needed

To Finish
2 tablespoons scallions, thinly sliced
1 tablespoon toasted sesame seeds

Method

Make the sauce: In a dry sauté pan over medium-high heat, add the sugar and cook, undisturbed, until it begins to melt and turn a deep amber color. Swirl the pan gently to ensure even caramelization, but do not stir. Once you have a golden caramel, carefully deglaze with soy sauce and mirin (pour slowly—it will bubble up). Reduce slightly over low heat and set aside.

Bake the wings: Preheat the oven to 400°F (205°C). Pat the wings dry with paper towels and season lightly with salt. Place them in a single layer on a parchment-lined baking sheet. Bake for 35–45 minutes, or until the wings reach an internal temperature of 175°F—this ensures they're fully cooked and tender.

Glaze the wings: Add your teriyaki sauce to a large sauté pan over medium heat. Toss in the baked wings and stir to coat until they’re glazed and sticky, about 2–3 minutes.

Garnish and serve: Transfer to a serving platter and finish with scallions and sesame seeds.

Storage

Wings can be stored in the fridge for up to 3 days. Reheat in a 350°F oven until hot and crispy, or warm gently in a covered pan.