Baked Teriyaki Chicken Wings | Enjoy oven-baked chicken wings on game day with minimal prep time and easy ingredients. These homemade chicken wings get a sweet and savory flavor boost from teriyaki-pineapple sauce. Simply toss the baked wings in the sauce and use extra sauce for dipping! This appetizer pairs well with other finger food favorites (like fresh vegetables, sweet potato fries, and breaded cauliflower bites) for a quick, easy, and kid-friendly family dinner.
For Wings 2 tablespoons cornstarch 1 teaspoon gochugaru powder (or ¼ teaspoon cayenne pepper) ½ teaspoon ground ginger ½ teaspoon garlic powder 2 pounds chicken wings
For Pineapple Teriyaki Sauce ½ cup pineapple juice ¼ cup Kikkoman® Teriyaki Marinade & Sauce 2 tablespoons Kikkoman® Rice Vinegar 1 tablespoon coconut or brown sugar 1 teaspoon cornstarch
For Serving 1 teaspoon toasted sesame seeds 2 tablespoons chopped green onion
Preheat oven to 425˚F. Place a wire cooking rack on a parchment paper lined baking sheet. In a medium mixing bowl, whisk together cornstarch, gochugaru powder, ground ginger and garlic powder. Blot chicken wings with paper towel and place into bowl. Toss with hands to coat.
Transfer wings to prepared pan and bake for 25-30 minutes.
While wings cook, whisk together ingredients for sauce in a saucepan over medium-low heat. Once simmering, reduce heat to low and simmer for 3-4 minutes, until sauce has thickened. Turn heat off and set sauce aside.
Remove wings from oven and cool for 3 minutes to allow skin to crisp. Toss wings in a large bowl with ¼ cup of teriyaki-pineapple sauce. Serve hot with remaining sauce for dipping and sprinkle with sesame seeds and green onions.