These chicken wings are first baked to golden perfection before being tossed in the most delicious sticky, sweet sauce. The sauce is made from scratch in just a few minutes, and with its sweet, tangy, savoury, and salty flavour, these Honeyed Teriyaki Wings are the absolute best!

A few weeks ago, I was alone at our house. Both John.e and McKenna were in Toronto, and I found myself craving wings. But, there’s no way to get wings from a restaurant in the middle of nowhere. Well, you can but, not without driving into town. I don’t drive, so I got my fix my making my own Honeyed Teriyaki Wings at home!
That’s the one thing about having a get-away home outside the city that I miss the most – convenience! But, it forces me to be less dependent on convenience. It forces me to pause whatever program I’m binge watching at the moment and to get up off the couch. When one has a well-stocked pantry and fridge, that’s all the convenience one needs!
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BAKING WINGS ON RACKS
Science comes in to play when baking wings at high temperatures on a wire cooling rack. The wire rack keeps the wings elevated so that heat can get all the way around each and every wing. That, coupled with the high temperature, helps to render out the fat in the skin. This also helps to make the wings crispy without the need for frying.
When these chicken wings come out of the oven, you have two options. You can eat them just as they are, or you can pair them with a dip. I personally love a Buttermilk Dill Ranch Dressing with baked chicken wings. That is, if they’re not coating in sauce! Blue cheese dressing is also really good with these. It adds a blast of flavour to the already delicious wings.
On this particular day, I wasn’t feeling like adding a dipping sauce. I wanted a full on drenching of sauce! Because, truth be told, Dear Reader, that’s the best way to enjoy chicken wings. They are meant to get your hands dirty and sticky. If you’re eating them the right way, you’ll have sauce on your mouth and sometimes, in your beard – that’s if you have a beard! So, that’s just what these Honeyed Teriyaki Wings are – saucy!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
For the Chicken Wings:
- Chicken Wings – This recipe is for 2 pounds of chicken wings. That should yield about 10-12 wings per pound. If you have whole wings, cut them so that the drumette and wingette are separate. I discarded the wing tip.
- Ground Black Pepper & Salt
For the Sauce:
- Garlic – Again, fresh garlic is needed here.
- Ginger – Use a box grater to grate the ginger. It’s faster than mincing with a knife.
- Soy Sauce – Again, use low sodium, otherwise the sauce will be too salty.
- Brown Sugar – This will sweeten the sauce and help with thickening too.
- Honey – For more sweetness, but will also add smoothness to the sauce.
- Cornstarch – To thicken.
- Water
For Finishing:
- Sesame Seeds – Toast your sesame seeds for even more flavour!
- Green Onions – For freshness and garnish.
HOW TO TOAST SESAME SEEDS
If you are not familiar with toasted sesame seeds, then please try it just once. You will probably never revert to using untoasted sesame seeds again! I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the seeds.
See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I wanted you to see the pan – remember, do not use non-stick if possible. You’ll get better results with plain stainless steel.
So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting seeds. Add the seeds to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.
Keep the seeds moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The seeds will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

OTTAWA VALLEY MEATS
The Honeyed Teriyaki Wings you see in the photographs is from Ottawa Valley Meats. I used two packages, which is two pounds. Sourced from local generational family farms that organically feed and raise White Rock chickens in a free-range environment. All their chicken products are air-chilled; this process significantly limits water content and ensures a superior taste and texture.
You can find a complete list at Ottawa Valley Meats. If you are in Ontario, be sure to take a look at the website. Ottawa Valley Meats offers seafood, beef, poultry, pork, etc. And, they deliver right to your door! The product comes in a freezer-refrigerated truck, which means the box doesn’t need to be stuffed with ice packs or dry ice. And, the food doesn’t need to be packaged into those silver cooler bags. Do you know what that means for me? Less waste! Give them a try – you won’t be disappointed!
Lord Byron’s Notes
I made mention that you should use a low sodium soy sauce, otherwise the sauce may be too salty. If you only have regular soy sauce on hand, you can use half the amount of regular soy sauce and half water. This will dilute the salt. Yes, it will dilute the soy sauce flavour a bit too, but the dish will still be delicious!
HOW TO MAKE HONEYED TERIYAKI CHICKEN WINGS
Baking the Wings
Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside. Wash the wings in cold water and pat thoroughly dry with paper towels. Transfer wings to a mixing bowl and add the olive oil, salt, and pepper. Toss the wings well until coated with the oil.
Next, coat the cooling rack with cooking spray and transfer the wings to it.. It’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.
Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.
Making the Sauce
While the wings are baking, add the garlic, ginger, soy sauce, brown sugar, honey, cornstarch and water to a sauce pan. Over medium heat, whisk the ingredients together until the mixture comes to a low boil. The ingredients will cook and thicken to form a very thick, glossy sauce. Once the sauce has thickened, remove it from the heat and set it aside until the wings are ready.
Saucing the Wings
Once the wings are done, transfer the sauce to a large skillet. Over medium-high heat, bring the sauce to a bubble. Add the wings and toss well to coat. Add the sesame seeds and toss into the wing and sauce mixture. Continue to toss over high heat until the sauce thickens even more the wings are sticky. Plate, garnish with green onions and more sesame seeds. Serve immediately with celery and carrot sticks with your favourite veggie dip. Serve the leftover sauce from the skillet on the side for those who like extra sauce.

EXTRA SAUCE? FREEZE IT!
A sauce that freezes well is always preferred. And, I freeze just about every sauce I make. The only sauce or dip that I refrain from freezing are hummus dips or avocado/guacamole based dips. They just do not hold up well after being thawed.
The teriyaki sauce used in this recipe can be frozen and thawed quite easily. When all is said and done, you’ll get about two full cups of sauce from this recipe, which is a lot of teriyaki sauce! Now, I firmly believe that a saucy wing recipe needs to have an abundance of sauce, but not everyone feels the same way. You can make the batch as written in the recipe and save some for the freezer.
Use up what you need to, but freeze the rest and just thaw it and re-heat it later. You can even portion the leftover sauce out into ice-cube trays and freeze them that way. When completely frozen, pop them out and save them in a freezer-friendly resealable bag. Take out one or two when you need them and keep the rest frozen for up to three months.

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Honeyed Teriyaki Wings
Ingredients
For the Wings:
- 24 chicken wings, drumettes and wingettes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- non-stick cooking spray
For the Sauce:
- 2 cups water
- 1/4 cup cornstarch
- 1/2 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 teaspoons fresh ginger
- 2 teaspoons fresh garlic
Finishing Up:
- 1 tablespoon toasted sesame seeds
- green onions, thinly sliced
Instructions
- Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside.
- Wash the wings in cold water and pat thoroughly dry with paper towels. Transfer wings to a mixing bowl and add the olive oil, salt, and pepper. Toss the wings well until coated with the oil.
- Next, coat the surface of the cooling rack with non-stick cooking spray. Transfer the wings to it, but it’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.
- Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.
- While the wings are baking, add the garlic, ginger, soy sauce, brown sugar, honey, cornstarch and water to a sauce pan.
- Over medium heat, whisk the ingredients together until the mixture comes to a low boil. Once the sauce has thickened, remove it from the heat and set it aside until the wings are ready.
- Once the wings are done, transfer the sauce to a large skillet. Over medium-high heat, bring the sauce to a bubble.
- Add the wings and toss well to coat. Add the sesame seeds and toss into the wing and sauce mixture.
- Continue to toss over high heat until the sauce thickens even more the wings are sticky.
- Plate, garnish with green onions and more sesame seeds. Serve immediately with celery and carrot sticks with your favourite veggie dip. Serve the leftover sauce from the skillet on the side for those who like extra sauce.
Nutrition
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