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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
- 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.
- Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a large bowl.
- 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.
- Sprinkle the seasoning over the chicken and toss with your hands to coat, ensuring that all the wings are seasoned.
- 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).
- 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.
- 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.
- 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.
- Transfer the wings to a large bowl. Add the teriyaki sauce and use tongs or a spatula to toss to coat. Serve immediately – enjoy!
