Baked to perfection, these sticky Teriyaki Chicken Wings are always a crowd pleaser! Crispy baked wings coated in a flavourful teriyaki glaze, these sweet and savoury wings will disappear quickly. Whether you’re making these as an appetizer, game-day finger food, or a meal, you’re going to want to make extra as these wings are finger-licking good!
Pat dry the chicken wings with a paper towel if they are moist.
Mix together the potato starch, garlic powder, and onion powder before coating the chicken wings in them.
Place the chicken wings in a single layer on a parchment-lined sheet pan and spray the tops of the chicken with some cooking oil.
Decrease the oven temperature to 425F and bake the chicken wings for 40 minutes, flipping at the half way mark.
While the wings are baking, in a saucepan, combine the soy sauce, honey, orange juice, garlic, and mirin. Bring it to a boil and simmer until it has thickened to the consistency of honey. You can add a tablespoon of cornstarch to the mixture before bringing it to a boil if you want to cut down on simmering time.
Once the wings are done, transfer them to a large bowl and add the teriyaki sauce a few tablespoons at a time until the wings are all coated. Top with some toasted sesame seed and green onions as a garnish before serving.