Sticky Teriyaki Wings

Menu PartAppetizer/Small Plate
Cuisine TypeAsian
chicken wings

Chef Adrienne Cheatham

Sunday Best Pop-Up

New York City

Wings are always a hit with armchair athletes on game days and this recipe is quick and easy to whip up. Chef Adrienne Cheatham gives the wings an Asian twist, tossing them with teriyaki takumi sauce after baking. It’s a thicker version of classic teriyaki, enriched with garlic, ginger, onion and sesame seeds. Serve with plenty of napkins!


2 lb. chicken wings, drumette separated from flat part

½ tsp. salt

½ tsp. ground white pepper

2 tbsp. grapeseed or canola oil

½ cup teriyaki Takumi, plus more for drizzling

Sliced scallions, for garnish


  1. Preheat convection oven to 425 F. Line baking sheet with nonstick foil or parchment paper.
  2. Place chicken wings in large bowl; sprinkle with salt, pepper and oil. Toss to evenly distribute seasoning and oil.  
  3. Arrange wing pieces on lined baking sheet in single layer, making sure they don’t touch. Bake 20 minutes; remove sheet from oven and flip each piece. Continue baking 10 minutes longer to crisp and caramelize. Turn oven off.
  4. Transfer hot wings to a large bowl; pour teriyaki takumi over wings. Toss to thoroughly coat; return coated wings to lined tray. Place tray in oven, allowing wings to sit in residual heat for 5 to 7 minutes until bubbly but not burned.
  5. To serve, arrange wings on platter and drizzle with 1 to 2 tablespoons more teriyaki takumi sauce. Sprinkle with sliced scallions.

Photo courtesy of Kikkoman

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