Oven Baked Teriyaki Chicken Wings
Oven-baked teriyaki chicken wings are healthier than frying but just as crispy. After baking, they're tossed in a homemade teriyaki sauce which adds the best flavor!
Ingredients
Chicken Wings
- 1 ½ pounds chicken wings (about 20 fresh, not frozen)
- 1 Tablespoon baking powder
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Teriyaki Sauce
- 1 cup water , divided
- ¼ cup low sodium soy sauce
- 3-4 Tablespoons light brown sugar , packed
- 1 Tablespoon honey
- 2 cloves garlic , minced
- ½ teaspoon ground ginger
- 1 Tablespoon cornstarch
Instructions
Chicken Wings
- Prep. 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 as well as help circulate air around the wings.
- Pat wings dry. Remove wings tips and cut into wings and drums, if needed. Pat dry with a paper towel until completely dry.
- Coat chicken. In a zip-top bag, shake 1 Tablespoon baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper until combined. Add 1 1/2 pounds 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, 1/4 cup soy sauce, 3-4 Tablespoons brown sugar, 1 Tablespoon honey, 2 cloves garlic, and 1/2 teaspoon ginger over medium heat.
- Cornstarch slurry. In a small bowl, whisk the remaining 1/4 cup water and 1 Tablespoon 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.
Nutrition
Serving: 1g, Calories: 111kcal, Carbohydrates: 7g, Protein: 7g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 492mg, Potassium: 211mg, Fiber: 0.1g, Sugar: 5g, Vitamin A: 54IU, Vitamin C: 0.5mg, Calcium: 64mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
