Chicken Wings Recipe

Trim and pat dry

If wings are whole, separate at the joint into drumettes and flats (reserve tips for stock). Rinse briefly if desired and thoroughly pat dry with paper towels. Dry skin crisps better when moisture is removed.

Season and coat

Place wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss evenly until wings are lightly coated. Baking powder raises the pH and helps skin get crispy when baked or air-fried.

Oven method (recommended for group)

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet lined with foil (for easier cleanup). Space wings so air can circulate. Bake for 25 minutes, then flip or rotate pan and bake another 10–15 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total about 35–40 minutes depending on size.

Alternative: Air-fryer method (crisper, faster)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if necessary). Cook 18–22 minutes, shaking or flipping halfway, until golden and crisp and internal temperature is 165°F (74°C).

Alternative: Deep-fry method (fastest crisp)

Heat neutral oil to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on a wire rack or paper towels. If using this method, reduce or omit baking powder to avoid excess browning.

While wings cook, combine soy sauce, mirin, rice vinegar, brown sugar, honey, grated ginger, minced garlic, and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

In a small bowl, whisk the 2 tsp cornstarch with 1 tbsp cold water to make a slurry. When the sauce is simmering, gradually whisk in the slurry. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, coat-the-spoon consistency. Remove from heat and stir in the sesame oil. Taste and adjust: add a pinch of salt or 1/2 tsp more sugar if needed. Keep warm.

When wings are cooked and crisp, transfer them to a large bowl. Pour 3/4 of the warm teriyaki sauce over the wings and toss gently to coat. Return coated wings to the oven for 2–3 minutes at 425°F (or air-fryer 1–2 minutes) to set the glaze and make it sticky. Alternatively, for a deeper glaze, brush sauce onto wings and broil for 1–2 minutes watching closely to avoid burning.

Transfer glazed wings to a serving platter. Drizzle any reserved sauce on top. Sprinkle with toasted sesame seeds, sliced green onions, and a light dusting of red pepper flakes if using. Serve immediately.

Leftover sauce can be refrigerated up to 4 days. Reheat gently and if too thick, thin with a splash of water. For extra sticky wings, reduce sauce longer to concentrate flavors before glazing. Ensure wings reach safe internal temperature of 165°F (74°C) before serving.