This is an easy oven baked chicken wings recipe. Baked on parchment paper in the oven until they become tender and juicy, the crispy skinned wings are finished with a homemade teriyaki sauce perfect for dinner, an appetizer or football game finger foods.
4poundschicken wingsdrumettes and wingettes separated
In a large mixing bowl add half the wings and half the olive oil. Toss to coat. Season well with kosher salt and pepper.
Place the wings in a single layer on one of the sheet trays. Ensure there is maximum contact between the wings and the parchment paper. These parts will get crispier.
Repeat with the remaining wings and place on the second sheet tray.
Position both trays in the oven (side by side on the top shelf if possible, if not you may have to rotate half way through). Cook for 45 minutes.
After the wings have gone into the oven combine soy sauce, brown sugar, rice wine vinegar, maple syrup, garlic and ginger in a medium saucepan. Whisk the sauce together until the sugar is dissolved and then turn the heat to medium. Continue to whisk occasionally until it begins to simmer (3-5 minutes).
While the sauce is heating up, combine water and cornstarch in a closed container or small bowl. Either shake well or whisk well until a slurry forms. Add the slurry directly to the sauce after it starts to simmer.
Whisk continuously for 1 - 1.5 minutes until the sauce thickens and the raw flavor of the cornstarch cooks out. Remove the pan from the heat.
Chop the scallions (both green and white parts) finely and set aside.
After 45 minutes, take the trays out of the oven and individually flip each wing over and cook an additional 10 minutes until wings are pull apart tender.
Place the wings from one tray into a large mixing bowl and toss with half the teriyaki sauce until well coated. Plate the wings and top with half the sesame seeds and chopped scallions.
Repeat with the rest of the wings, teriyaki sauce, sesame seeds and chopped scallions.
Ensure the chicken wings are in one single layer, using two sheet trays for four pounds of wings.
Do not cook the wings with the sauce as it will burn the sauce.
I find it easiest to make the cornstarch slurry by shaking it in a mason jar.
If you don’t use all the teriyaki sauce, it freezes well or can be stored in the fridge for up to 2 weeks.