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Teriyaki Wings

Crispy chicken wings baked to golden brown perfection and coated in a delicious homemade teriyaki sauce.

 

The secret to crispy oven-baked wings is twofold: bicarbonate of soda (baking soda) and a double bake. First, bicarbonate of soda increases the alkalinity of the surface of the chicken, which makes it brown and crisp up better and faster. You’re only adding a very small amount – not enough to coat the chicken, but enough to increase its pH. Second, baking your wings at a very low temperature before roasting them on high helps to dry them out and render out some of the fat, which make for delicious, crispy wings. It’s a process, but it’s so worth it!

  • Prep Time: 5 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Chicken

Ingredients

Scale
For the chicken:
  • 1 kg chicken wings, halved at the joint
  • 1 tbsp cornstarch (cornflour)
  • 1 tsp garlic granules
  • 1 tsp chilli flakes, optional
  • ½ ground ginger
  • ½ tsp bicarbonate of soda (baking soda)
For the teriyaki sauce:
  • 1 tbsp cornstarch (cornflour)
  • 6 tbsps water
  • 2 tbsps soy sauce
  • 4 tbsps mirin
  • 1 tbsp sugar

Instructions

  1. Heat your oven to 120℃. Place a wire rack in a large baking tray – cooking the wings on the rack rather than directly on the baking tray allows the hot air to circulate around the wings, making for crispier chicken.
  2. Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a large bowl.
  3. Add the corn starch, garlic granules, chilli flakes, ground ginger and bicarbonate of soda to a small bowl and mix until well combined. The mixture doesn’t need any salt – the glaze has enough sodium.
  4. Sprinkle the seasoning over the chicken and toss with your hands to coat, ensuring that all the wings are seasoned.
  5. Arrange the wings in a single layer on the wire rack. Bake the wings at 120℃ for 25 minutes then take them out the oven. They will look pale and dry, and that’s the point! Note: they are still raw at this point, so don’t go in for a bite (at this stage, they won’t look appetising so I doubt you’ll want to anyway).
  6. Increase the oven temperature to 230℃, or, if possible, 250℃. Once your oven is up to temperature, roast the wings for 25 to 30 minutes, turning them around halfway through, or until golden and crisp. Let them rest for a few minutes – this will help them crisp up even more.
  7. While the wings are resting, make the teriyaki sauce. Whisk together the cornstarch and water until it forms a slurry. Add the remaining ingredients to a small saucepan and whisk to combine. Add the cornstarch slurry and whisk to combine.
  8. Heat the sauce over high heat and bring to a boil, whisking continuously until the sauce thickens into a syrup. The sauce should easily coat the back of a spoon. Remove the sauce from the heat.
  9. Transfer the wings to a large bowl. Add the teriyaki sauce and use tongs or a spatula to toss to coat. Serve immediately – enjoy!
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