Honeyed Teriyaki Wings

Course: Appetizer, Main Course

Cuisine: North American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: servings

Calories: 623kcal

Author: Lord Byron's Kitchen

These chicken wings are first baked to golden perfection before being tossed in the most delicious sticky, sweet sauce. The sauce is made from scratch in just a few minutes, and with its sweet, tangy, savoury, and salty flavour, these Honeyed Teriyaki Wings are the absolute best!

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Ingredients

For the Wings:

24 chicken wings, drumettes and wingettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
non-stick cooking spray

For the Sauce:

2 cups water
1/4 cup cornstarch
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1/4 cup honey
2 teaspoons fresh ginger
2 teaspoons fresh garlic

Finishing Up:

1 tablespoon toasted sesame seeds
green onions, thinly sliced

Instructions

Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside.
Wash the wings in cold water and pat thoroughly dry with paper towels. Transfer wings to a mixing bowl and add the olive oil, salt, and pepper. Toss the wings well until coated with the oil.
Next, coat the surface of the cooling rack with non-stick cooking spray. Transfer the wings to it, but it’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.
Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.
While the wings are baking, add the garlic, ginger, soy sauce, brown sugar, honey, cornstarch and water to a sauce pan.
Over medium heat, whisk the ingredients together until the mixture comes to a low boil. Once the sauce has thickened, remove it from the heat and set it aside until the wings are ready.
Once the wings are done, transfer the sauce to a large skillet. Over medium-high heat, bring the sauce to a bubble.
Add the wings and toss well to coat. Add the sesame seeds and toss into the wing and sauce mixture.
Continue to toss over high heat until the sauce thickens even more the wings are sticky.
Plate, garnish with green onions and more sesame seeds. Serve immediately with celery and carrot sticks with your favourite veggie dip. Serve the leftover sauce from the skillet on the side for those who like extra sauce.

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