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By baking instead of frying, this baked teriyaki chicken wings recipe is a little healthier but just as tasty and more importantly, crispy.
There is this really big event that happens early in February. You might have heard of it - rhymes with blooper roll. Did you know in 2017, 1.33 billion chicken wings were eaten on Super Bowl Sunday?
That's just crazy to me. Americans love their chicken wings I guess. And these teriyaki chicken wings are about as healthy as you can make them since they're baked instead of fried.
But how to bake chicken wings and still have them crispy? Well luckily there is a little trick that can give you crispy wings without having to fry them.
It's something you use in baking all of the time... baking powder! You can see my more in-depth explanation here, but by tossing the chicken in baking powder and then baking in the oven, you can get a crispy wing.
But today is about these chicken wings. It's funny to me that I'm sharing a teriyaki chicken wings recipe because as a kid I wasn't the biggest fan of teriyaki chicken. I almost always just order garlic or honey BBQ wings.
But as I've talked about multiple times, taste buds change and while I still love me some garlic wings, there really isn't much better than these. So if you're starting to meal plan for the Super Bowl and want something a little healthier, I'd give these baked teriyaki chicken wings a try!
Jump to:
- Ingredient Notes
- Step-by-Step Photos
- FAQs
- Pro Tips/Recipe Notes
- Similar Recipes
- Baked Teriyaki Chicken Wings
Ingredient Notes
- Chicken wings - use wings and drumettes. I usually buy the the whole wing and cut myself.
- Baking powder - the key to the crisp wings. You can't bake them without it.
- Teriyaki sauce - I like to make my own as it uses ingredients I usually have in the pantry/fridge but you are welcome to buy store-bought.
Step-by-Step Photos
Pat the chicken wings dry and toss in a bowl with baking powder and salt. Place on a cooling rack on top of a foil-lined baking sheet and bake at 250°F for 30 minutes before increasing the heat to 425°F and baking for another hour.
While wings are baking, add all of the teriyaki sauce ingredients to a skillet and bring to a boil. Whisk in a tablespoon of water with cornstarch and add to the sauce to thicken. Reduce the heat and toss in the wings until coated.
FAQs
What is Teriyaki Sauce?
In simple terms, teriyaki is a sauce that is made of soy sauce, sugar, and varied ingredients like pineapple and garlic. While teriyaki is considered Japanese, its history can actually be traced to Hawaii, making it more American.
How Do I Dry the Wings?
If you are short on time, just pat them dry with a paper towel.
Another way is to place on a a cooling rack on a baking sheet and place in the fridge uncovered for 3 hours.
How Does Baking Powder Make Chicken Crispy?
Baking powder is alkaline. It raises the skin's pH, which helps break down the proteins more efficiently and making for a browner, crispier skin for these baked chicken wings.
Can I Fry the Wings?
Yes you can. In a large pot, heat 2 inches of oil to 350°F. Toss the wings in ½ cup of cornstarch. Fry the wings in batches until golden and cooked through, about 10 minutes.
How Do I Know the Chicken is Done?
You know thechicken is cookedwhen it reaches165°Fwith an instant-read thermometer or if youcutinto the chicken and thejuices run clearand there isno pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
How Long Do They Last?
You can place cooked wings in an airtight container in the fridge for up to 3 days.
How to Reheat?
Place on a baking sheet and bake at 350°F for 10 minutes or until warmed through.
Pro Tips/Recipe Notes
- Usebaking powderthat isless than a year oldsince it has been opened. You cantestit by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Bake chicken on a cooling rack which allows the air to circulate and cook all parts of the chicken wings.
- If you don't have fresh ginger, replace with ½ teaspoon of dried ginger.
- Wait until teriyaki sauce has thickened before adding chicken wings to toss and coat so they are sticky.
Similar Recipes
- Vietnamese Chicken Wings
- Baked Chicken Nuggets
- Crispy Baked Chicken Wings
- Oven Baked Chicken Tenders
If you’ve tried this baked teriyaki chicken wings recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Print Recipe
4.58 from 7 votes
Baked Teriyaki Chicken Wings
By baking instead of frying, these baked chicken wings with teriyaki sauce are a little healthier but just as tasty and more importantly, crispy.
Prep Time5 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Appetizer
Cuisine: American
Servings: 24 wings
Calories: 138kcal
Author: Ryan Beck
Ingredients
Baked Chicken Wings
- 4 lbs chicken wings, cut into flats and drumettes
- 2 tablespoon baking powder
- 1 teaspoon salt
- oil spray
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup light brown sugar
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 6 garlic cloves, minced
- 2 teaspoon fresh ginger, grated
- 2 green onions, diced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon water
- 1 tablespoon cornstarch
Instructions
Preheat oven to 250°F.Take chicken wings out and pat dry. Place wings in large bowl and add baking powder and salt, then toss to coat evenly.
Line a baking sheet with foil, then place a cooling rack on the foil. Spray the rack with oil spray. Place wings on rack in a single layer with skin side up.
Bake for 30 minutes at 250°F. Increase the oven temperature to 425°F and bake for an additional 50 minutes to 1 hour, rotating the tray halfway through.Remove from tray and let stand for 5 minutes.
While wings are baking, heat large saute pan or skillet over medium heat. Add the soy sauce, water, brown sugar, honey, rice vinegar, garlic, ginger, green onions and sesame seeds and bring to boil.
In a small bowl, whisk together the tablespoon of water and cornstarch until smooth and add to sauce.
Reduce heat to low and cook until sauce thickens slightly. Remove from heat and toss chicken wings until coated.
Notes
- Usebaking powderthat isless than a year old since it has been opened. You cantestit by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- Bake chicken on a cooling rack which allows the air to circulate and cook all parts of the chicken wings.
- If you don't have fresh ginger, replace with ½ teaspoon of dried ginger.
- Wait until teriyaki sauce has thickened before adding chicken wings to toss and coat so they are sticky.
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 709mg | Potassium: 147mg | Fiber: 0g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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- Honey BBQ Wings
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Reader Interactions
Comments
Chris says
Teriyaki wings are my favorite!Reply
Geeky Daddy says
So making these for Superbowl! Thanks!
Reply
Jesse H. says
Definitely gonna try the wings. A++ great recipesReply
