Honey Teriyaki Hot Wings
Sweet and spicy wings baked to crisp perfection. Doesn’t get easier than that!
Thank you so much for all the get well wishes! You guys are the best. Seriously. You guys are so great that I’m even thinking about doing two giveaways in the coming weeks so stay tuned!
Now I’m definitely feeling a bit better but I’m still not fully recovered. I did take a day off of work yesterday and “relaxed” at home – “relaxed” meaning tidying up the house and cooking a bit here and there. Jason couldn’t seem to understand why I just couldn’t “chill.” My response: “Well, the toilet was gross! I couldn’t leave it like that!”
As you can tell, I’m a bit OCD.
Anyway, we should start talking about these wings or I’ll be writing a full on essay about my OCD. Now I made these because as I’ve said before, Jason is a wing fanatic so I’m always trying different wing recipes here and there. This one was particularly finger-licking sweet and spicy, but definitely not spicy enough for Jason. I think I’ll add more Sriracha the next time I make this. After all, you can never have too much Sriracha, right?
So here’s how you make this – it’s incredibly simple!
We’ll first start with the sauce mixture by combing the soy sauce, Mirin, honey, garlic, ginger, Sriracha and cornstarch mixed with 1 tablespoon water.
Now we should arrange the wings in a single layer in a large baking dish. A 9×13 casserole dish worked perfectly for me.
Next we’ll pour that lovely sauce mixture all over these babies.
Then we’ll pop them into the oven for about 45-50 minutes. Be sure to turn them at halftime.
And lastly, we’ll broil these guys for about 2-3 minutes for a bit of charred-ness (is this even a word)?
And that’s it! Super easy, right?
If it’s not spicy enough, feel free to serve with more Sriracha!
Honey Teriyaki Hot Wings
Ingredients
- 3-4 pounds chicken wings
- 1 tablespoon corn starch
- 1 ⅓ cups soy sauce
- ⅓ cup Mirin rice cooking wine
- ½ cup honey
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2-3 tablespoons Sriracha, optional
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a small bowl, whisk together cornstarch and 1 tablespoon water. In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Sriracha and cornstarch mixture.
- Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.
- Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. Then broil for 2-3 minutes, or until the wings are slightly charred.
- Let cool for 10 minutes before serving.
Did you make this recipe?
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In oven now love her recipes but I sure made a mess … gonna be wort it lol thanks
I changes up a little,
1. 2 table spoons corn starch
2. Simmered sauce until thickend and deluted a little with chichen stock until I liked the thickness.
3. Maranated over night in Zipploc bags
4. Dumped all the juices and chicken int the 9×13.
4. (9×13 backing dish) setteled in half sheet and poured waterbath half way up the edge of the half
sheet.
5. 4:00 degrees for 25 minutes, fliped and turned up temp. 450 degrees for 20 minutes.
6. take out 13×9 dish from oven and removed from dry baking sheet for water bath….
7. Replace 13/9 inline with gas broiler for 3 minutes and removed.
I also used rosted sesame seeds in my sauce and on top of baking wings…
8. 3 tablespoons of Siracha Hot sauce in the sauce mix…( Was a mild hot barely leaving a little zing n
the tongue …..
My wife never made it to the dinning area because she begain to free range right over the stove,
Also made vegetable fried basmati’s rice w/egg, Onion, Garlic, carrots and peas frozen, 1 12oz. bag,
We Really loved the taste… Just remember that the ingredients are only as good as the quality of
condements used to make the dish….. Taste deliciously out of bounds!!!❤❣❤
I make these wings for an annual get together every year. They are a HUGE hit.
Crazy question but where is the teriyaki sauce?
The teriyaki sauce is made from scratch.
I love this recipe, I have used legs instead of wings and made this for a meal.
I have made these several times. They are delicious ! The last couple times
I made them with bone in and skin on breasts. They were just as good as the wings and super juicy. I like to add a splash of sesame oil and sprinkle sesame seeds on top for the last minute of broiling them.
Serve on rice and drizzle a little sauce on and yummmmm!
Thanks for a life long recipe.
So, I am going to try these with Chicken legs for dinner. I think it can work, may have to adjust cooking time slightly.
Hi,
Is mirin cooking wine same as mirin sake? thanks!
I have actually never heard of mirin sake before so I’m not entirely sure if they are the same.
I had a really tough time finding the Mirin rice cooking wine at my local Asian grocery store (99 Ranch)! The only bottle that most closely fits is Aji-Mirin Sweet Cooking Rice Seasoning. Is this the same as the rice cooking wine?? When I Google’d Mirin rice cooking wine, the search came back with Aji-Mirin sweet cooking rice seasoning.
I’m not seeing anything when searching “Aji-Mirin Sweet Cooking Rice Seasoning”, but I’m sure this ingredient will work just fine.
Was looking for a honey teriyaki recipe and came upon this. Delicious!! I had some bottled teriyaki sauce and added that as well. Didn’t have the Mirin so just used a little cooking white wine. I am sure this would do well with shrimp, salmon and going to try ribs!!
Fantastic recipe! My husband, who loves wings that are fried, really enjoyed these saying he would definitely want them again. Served with homemade Buttermilk Ranch Dressing, celery & carrot sticks & corn. I found the Mirin & Sriracha in the Asian section. Only thing I would do different is use lower sodium soy sauce. Thanks for GREAT wings that are baked & yet crispy!
These are great. I used 4lbs of wings and it was plenty of sauce I also used Sherry cooking wine instead of the rice wine I didnt have any. I added habenero sauce just a tad and dry mustard powder and onion poser to the mixture and used ginger powder instead of fresh ginger. I have made it twice and would recommend it. I made it as appetizer for the super bowl and the national championships, Go Ducks!
I love your recipes. I am making these wings for the big Indy Colts/Denver Broncos game tomorrow. Can’t wait to see how they turn out!
Can I marinade the wings a day before?
I would advise against it as it may just become too salty with the soy sauce mixture.
I made these tonight but the sauce never thickened! I definitely followed the instructions step by step. What might have I done wrong or what could I do differently next time?
Unfortunately, it is really difficult for me to answer what went wrong as I was not in the kitchen with you. But you can always add more cornstarch (mixed with water) as needed until the desired consistency is reached.
This recipe looks really yummy but I haven’t been able to find the hot chilli sauce in my local New Zealand supermarket. Do you have any other suggestions? I’m not sure what consistency it is. I do have some Tabasco sauce if that would do. If so how much should I used? Thanks
Jayne, using Tabasco sauce will yield a completely different result in this dish. Thai chili garlic paste may be more of an appropriate substitute.
What is Minir rice wine? What if that isn’t something they sell in the stores where I am from, can I use something else instead of the wine or can I just ignore the wine all together?
Dry sherry would be a great substitute but it is always best to use the ingredients listed in the recipe to obtain the best results possible.
The sauce looks so yummy! Can I do this with fried chicken lollipop? Like simmer the sauce until its thick then just put it on top of the fried chicken?
Thank you!
The beauty of this recipe is really letting the flavors of the sauce soak right into the wings while it is baked so I am not entirely sure if this would be the best recipe for a fried chicken lollipop.
Just found your blog and so glad I did. I would literally try every single Asian dish in your index! Ill start with this one, thanks so much!
WOW!
I am always looking for spicy dishes to tweak for my husband, who is from India and likes things super spicy. This was tremendous!
First of all, the recipe is very forgiving. I didn’t have soy sauce, and used half ponzu and half teriyaki sauce. I didn’t have sriracha and used Sambal Oelek. I put a lot more than you recommend. Also used Indian garlic and ginger paste instead of fresh-lots of it. I doubled the quantity of corn starch and reduced the sauce in a saucepan while the wings were under the broiler. The broiling part is a stroke of genius. I also want to say that the meat literally slid off the bone. This was sweet, spicy, gingery, and the skin had just the right crispiness after broiling to contrast with the tender meat. After reducing the sauce, I put it in a shallow dish and put the wings on top of it, not wanting to ruin that crispiness and the beautiful visual of the broiled wings, and I served it with basmati rice on the side. I can see steaming some broccoli and stirring it that fantastic reduced sauce. I am used to making Chinese sauces of all kinds, but this was SO easy, as it cooked itself in the pan, and got the benefit of the chicken flavor. I know I will make this one again and again, and look for other ways to adapt this basic, easy and wonderful recipe. I also can’t wait to try some of your other recipes, since this one was so terrific. Thanks!