These crispy teriyaki chicken wings are baked to perfection and coated in a simple homemade teriyaki sauce. Perfect as a flavorful snack or tasty party food!
Chicken wings are one of those “fit any occasion” type of food, and these baked teriyaki chicken wings are no exception.
These wings pack a ton of flavor (thanks to a homemade teriyaki sauce), so they’re ideal for serving as finger food for parties or game day. They’re also a great source of protein (because, chicken) so no matter if you’re feeding a crowd or planning a simple dinner, this dish is bound to leave everyone feeling full.
This recipe includes steps for making homemade teriyaki sauce, and I prefer it this way because I can control how thick the sauce is right from the beginning. You’ll want the sauce to glaze the chicken wings, not drip off or absorb, so it’s crucial that the sauce is thick.
And if you’ve ever bought teriyaki sauce in a bottle, you might have noticed that it’s anything but thick. It’s almost like water.
So if you want to use storebought teriyaki sauce, you’ll need to thicken it first.
To do this:
Heat the sauce over medium heat. It’s ready just when it starts to boil.
While sauce heats, mix up some slurry by combining 1/4 cup water and two tablespoons cornstarch in a small bowl.
Pour the slurry into the boiling teriyaki sauce, then continue to whisk quickly.
The sauce should immediately start to thicken. Once it reaches a consistency you like, take the sauce off the heat and allow it to cool.
There are three “ideal” time & temperature combinations for baking chicken wings, and they should all result in wings baked to perfection. The only real differences may come down to the unique calibration of your oven or how much time you have available for baking.
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