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.
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do you need to add any salt?
With the soy sauce here, there’s no need to add salt.
This recipe looks amazing. Thanks for sharing. I had a question about the mirin rice cooking wine, is it pretty easy to find at any grocery store?
Yes, mirin should be available in the Asian aisle of your local grocery store.
Thoughts on what to serve with this for dinner? Looks great! Thanks.
This is definitely more like an appetizer. You could serve it alongside with an Asian-themed dinner if you’d like. Hope that helps!
So I have a stupid question, my glass dish says don’t broil in it. Is it going to be ok or should I use a different pan? I also wanted to ask about the cleanup…is it pretty easy or should i plan on throwing the pan away afterwards Lol? Thanks so much for your amazing site.
It’s not a stupid question at all! In my opinion, if the pan advises not to broil, I wouldn’t broil. The cleanup was fairly easy but I used a glass baking dish for this. Hope that helps!
THESE WINGS ARE DELICIOUS!!!!!!!! I made them tonight for my wing loving boyfriend. I am not a huge wing fan, but I do enjoy teriyaki wings. These are the perfect combination of sweet, salty, & spicy. They were SO easy to make too. Just mix it up & throw them in the oven. I like my wings crispy so I put them onto a cookie sheet to broil them (I spooned some of the sauce from the original pan over them). PERFECTION!!!!! I’ll be sharing this recipe with everyone!!!
I’m so glad you had a chance to make these! And that broiling method is just genius. I will definitely have to try that next time!
I have a really dumb question, is there anything I can sub for the Mirin. I really want to make these, but we don’t have any.
Do you have access to dry sherry?
It’s so easy to get, I buy mine at Food Lion in the Chinese section with the Soy Sauce etc..
Can I use rice wine vinegar instead of the miring? Thank you.
Yes.
I have a big bag of frozen wings, is it necessary to thaw them first?
Yes, absolutely. Please thaw before proceeding with the recipe.
Thank you for this recipe! I tried it with boneless chicken breast. While it did not have the crispiness that the wings would of had it was delicious on top of some brown rice! Thanks again!
Think this would work with chicken tenderloins or breast pieces? Or do you need the fat from skin, etc?
Looks yummy!
I highly recommend using wings – you won’t be able to obtain that baked crispiness on chicken tenderloins or breasts!
looks delicious. I have one question. before putting the dish in oven, do you cover it with foil or no foil?
There’s no need to cover in foil.