This Baked Teriyaki Chicken made another level to the traditional “teriyaki” Japanese cuisine. Here comes baking instead of broiling and grilling alone. But what makes this recipe unique is that it comes out juicier than the traditional because of baking.
- Chicken Wings: Covered with chicken skin, it looks more delicious than any other part.
- Soy Sauce: You can have this to create a homemade teriyaki sauce or get a Teriyaki sauce from the grocery.
- Sugar: Sweetens the flavor as in teriyaki sauce.
- Cornstarch: Thicken the sauce and makes the chicken hold the flavor or mixture.
- Cider Vinegar: A must have to create a homemade teriyaki sauce
- Garlic: Heightens the overall flavor of this dish.
- Ginger: Adds a kick of spiciness.
- Ground Black Pepper: A must in seasoning this dish.
- Cold Water: Helps the cornstarch mixture thickened.
- Sesame seeds: Adds crunch and aroma to the dish.
Let’s do the wings!
- Preheat: Preheat the oven to 400 degrees F.
- Prepare the sauce: Over a low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper in a small saucepan. Constantly stir to thicken the sauce.
- Coat: In a greased baking sheet, place the chicken wings., brush on the sauce allover each chicken wings.
- Bake: Place in the oven and let bake for 30 minutes each side. Do not forget to baste every 5-8 minutes to make it juicier. Sprinkle with sesame seeds.
- Chicken thighs: As one of the juiciest chicken parts, chicken thighs can also be substituted for wings. Make it 12.
- Teriyaki sauce: This recipe offers homemade teriyaki sauce. But you can always buy an already made from the supermarket.
A recipe having less vegetable and with vinegar as natural preservative wont get easily spoiled especially when store in the fridge or freezer.
- On the fridge: Place the wings in a shallow container then tightly cover. This can make the baked teriyaki last for 5-7 days more.
- Freeze: Allow to cool then place inside a freezer bag then zip. Laying in the freezer makes this food stay for 3-4 months more.
- Reheat: You can have this reheated on the oven at 165degrees F, by the stove top at low heat or in a microwave for 3-5 minutes.
Baked Teriyaki Chicken WingsPrint Recipe
- 15 wings
- 120 mL soy sauce
- 250 g white sugar
- 1 tbsp cornstarch
- 60 mL cider vinegar
- 1 clove garlic, minced
- ½ teaspoon ginger, ground
- ¼ teaspoon ground black pepper
- 1 tbsp cold water