Crispy golden oven-baked wings smothered in a homemade teriyaki sauce are all it takes to make teriyaki chicken wings a hit at your next gathering! They couldn't be easier with just 5 minutes of prep time!
Prep Time: 5 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 45 minutesminutes
Servings: 10
Ingredients
Chicken Wings
1 ½poundschicken wings(about 20 fresh, not frozen)
Preheat the oven to 425ºF. Line a baking sheet with foil and coat with nonstick cooking spray. Place a wire rack on the pan if you'd like the wings less greasy.
Remove wings tips and cut into wings and drums, if needed. Pat dry with a paper towel until completely dry.
In a zip-top bag, shake the baking powder, salt, and pepper until combined. Add the chicken and shake until coated. Place on top of the rack.
Bake for 30 to 40 minutes, or until nice and crispy, flipping halfway through cooking time. Let sit a few minutes.
Teriyaki Sauce
In a small saucepan, whisk together 3/4 cup water, soy sauce, brown sugar, honey, garlic, and ginger over medium heat.
In a small bowl, whisk the remaining 1/4 cup water and cornstarch. Whisk into the pan and bring to a light simmer. Simmer until the sauce begins to thicken and then remove from heat. If the sauce becomes too thick, add 1 Tablespoon water to thin it. If you'd like it thicker, whisk in 1 teaspoon cornstarch.
Brush sauce on each wing and serve while warm.
Notes
Teriyaki Sauce: This sauce is great on other meats, rice, or vegetables, so save any extra you might have. Storage: Chicken wings are best eaten the same day. Leftover teriyaki sauce can be stored in the refrigerator up to 1 week. Chicken Wings: If the wings aren't separated into wings and drums and they still have the wing tips, and you don't want to take the time to do so, ask the grocery store butcher to chop them up for you. They should be able to do it for you while you shop.