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Close-up of sticky, glazed Teriyaki Sesame Baked Chicken Wings topped with white sesame seeds.

Teriyaki Sesame Baked Chicken Wings

I remember serving these Teriyaki Sesame Baked Chicken Wings to my family after a busy day. I needed an easy recipe that would please my picky eaters. When they took their first bites, their faces lit up with delight. This meal balances quick preparation with great taste.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 people
Course: Appetizer, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Wings
  • 1 lb chicken wings (455 g)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
For the Teriyaki Sauce
  • 1/3 cup low sodium soy sauce (70 mL)
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame seed

Equipment

  • Oven
  • Baking rack
  • Baking sheet
  • Large bowl
  • Skillet

Method
 

  1. Preheat your oven to 400˚F/200˚C.
  2. Remove excess moisture from the chicken wings using a paper towel.
  3. In a large bowl, stir the baking powder and salt together until the chicken is fully coated.
  4. Bake the wings on a baking rack for 1 hour, or until they are golden brown and crispy. Flip the wings every 20 minutes during baking. Place the baking rack on a baking sheet covered with parchment paper or foil to catch drippings for easier cleanup.
  5. In a skillet, combine the soy sauce, honey, and brown sugar over medium heat. Bring the mixture to a boil and then add in the sesame seeds.
  6. Once the sauce has thickened, stir in the baked chicken wings until they are completely coated.
  7. Serve the wings with your preferred side dish or dipping sauce.

Notes

This recipe is a quick dinner solution that appeals to families. The baking powder helps create a crispier skin on the wings, even without deep frying.

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