Two days to Christmas! Can you believe it? Day 23 of #VLOGMAS2021 finds this delicious, crispy and spicy Teriyaki baked chicken wings. These little morsels can be eaten as dinner or even as an appetizer. So where did Teriyaki originate from? According to Kikkoman, world-wide producer of soy sauce and related condiments, the syrupy sweet teriyaki we know and love originated in Hawaii, when Japanese newcomers mixed local ingredients such as pineapple juice and brown sugar with soy sauce and used it as a marinade. Are you ready to elevate your chicken wing game to a whole new level of deliciousness? If the answer is yes (and we're pretty sure it is), you're in for a treat! Today, we're diving into the world of Teriyaki Baked Chicken Wings. These wings are not your average finger food; they're a tantalizing blend of sweet and savory flavors that will have your taste buds dancing with delight.
Why It's Great
What makes this recipe truly outstanding is the balance of flavors. The crispy and succulent chicken wings are baked to perfection, while the homemade teriyaki sauce adds a burst of umami goodness. Here are a few reasons why this recipe is a standout:
- Flavor Explosion: The teriyaki sauce combines the sweetness of brown sugar and honey with the savory notes of soy sauce and ginger. It's an explosion of flavors in every bite.
- Healthier Choice: Baking the wings instead of frying them reduces the overall oil content, making this dish a healthier alternative without compromising on taste.
- Easy Preparation: You don't need to be a culinary expert to nail this recipe. It's beginner-friendly and perfect for those new to cooking.
- Versatility: These wings can be served as an appetizer, a main course, or even a snack. They're versatile and always a crowd-pleaser.
INGREDIENTS
Ingredients You'll Need
For the Chicken Wings
- 3
pounds of chicken wings
- 1
tablespoon of baking powder
- 1
teaspoon of salt
- 1
teaspoon of black pepper
- 1
teaspoon of chili flakes
- 1
tablespoon of sesame seeds
For the Teriyaki Sauce
- 1/4
cup of water
- 1/4
cup of soy sauce
- 1/4
cup of packed light brown sugar
- 2
tablespoons of honey
- 1/2
teaspoon of ground ginger
- 1/4
teaspoon of garlic powder
- 2
tablespoons of cornstarch
Kitchen Equipment You'll Need
Before you dive into the cooking process, make sure you have
the following kitchen equipment on hand:
- Baking
sheet
- Wire
rack (optional but recommended for even baking)
- Mixing
bowls
- Whisk
- Saucepan
- Cooking
spray or parchment paper
Now, let's embark on this flavorful journey!
Recipe Directions
Step 1: Prepare the Chicken Wings
- Start
by preheating your oven to 425°F (220°C). This high temperature will
ensure that your wings become crispy and golden brown.
- While
the oven is heating up, take a baking sheet and place a wire rack on it.
If you don't have a wire rack, you can line the baking sheet with
parchment paper and lightly grease it with cooking spray.
- In a
large mixing bowl, combine the baking powder, salt, black pepper, and
chili flakes. This dry rub will give your wings a perfect balance of
seasoning and crispiness.
- Pat
the chicken wings dry with paper towels. This step is essential for
achieving crispy skin.
- Place
the wings in the mixing bowl with the dry rub and toss them until they're
evenly coated.
- Arrange
the wings on the wire rack or parchment-lined baking sheet, making sure
there's some space between each wing. This allows for even cooking.
- Bake
the wings in the preheated oven for about 45-50 minutes, or until they're
golden brown and crispy.
Step 2: Prepare the Teriyaki Sauce
While the wings are baking, let's whip up the mouthwatering
teriyaki sauce:
- In a
saucepan, combine the water, soy sauce, light brown sugar, honey, ground
ginger, and garlic powder. Stir well and bring the mixture to a gentle
simmer over medium heat.
- In a
small bowl, mix the cornstarch with a tablespoon of water to create a
slurry. This will thicken the sauce.
- Gradually
add the cornstarch slurry to the simmering sauce while continuously
whisking. Keep stirring until the sauce thickens and becomes glossy, which
should take about 2-3 minutes. Once it's done, remove it from the heat.
Step 3: Glaze the Wings
- Once
the chicken wings are out of the oven and crispy, carefully transfer them
to a clean mixing bowl.
- Pour
the freshly prepared teriyaki sauce over the wings. Gently toss them to
ensure they're evenly coated with that irresistible glaze.
- Sprinkle
sesame seeds over the wings for that final touch of flavor and
presentation.
Step 4: Serve and Enjoy!
Your Teriyaki Baked Chicken Wings are ready to be devoured!
You can serve them as an appetizer with toothpicks for easy snacking or as a
main course alongside steamed rice and your favorite veggies.
How to Store Leftovers
If, by some miracle, you have leftovers (these wings tend to disappear quickly), you can store them in an airtight container in the refrigerator for up to three days. When reheating, use an oven or toaster oven to maintain their crispy texture.
Recipe Tips and Variations
- Spice
It Up: If you prefer your wings spicier, increase the amount of chili
flakes or add a dash of sriracha sauce to the teriyaki glaze.
- Garnish
Creatively: Besides sesame seeds, you can garnish your wings with
chopped green onions, cilantro, or even some grated orange zest for extra
zing.
- Serve
with Dipping Sauce: Offer a side of extra teriyaki sauce or a cooling
dip like ranch or blue cheese dressing for a tasty contrast.
Teriyaki Baked Chicken Wings – FAQs
1. What are teriyaki baked chicken wings?
They’re oven-baked chicken wings coated in a sweet and savory teriyaki sauce made with soy sauce, garlic, ginger, and a sweetener like honey or brown sugar.
2. Are they crispy even though they're baked?
Yes—baking at a high temperature (around 400°F / 200°C) helps render fat and crisp up the skin, especially if wings are patted dry and optionally coated with a little baking powder before cooking.
3. Can I make them ahead of time?
Definitely. Bake the wings and store them in the fridge. Reheat and toss with sauce just before serving to maintain texture.
4. What’s in homemade teriyaki sauce?
Typically includes soy sauce, honey or sugar, garlic, ginger, and sometimes rice vinegar or sesame oil. It can be thickened with cornstarch.
5. Can I use boneless chicken?
Yes, but reduce the baking time accordingly. Boneless thighs or tenders also work well with teriyaki flavors.
Nutrition Card – Approx. per 4–5 wings (150g cooked with sauce)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 320 kcal | — | Includes sauce |
| Protein | 26 g | 52% | From chicken |
| Carbohydrates | 14 g | 5% | From sweetener in teriyaki sauce |
| Sugars | 11 g | — | Mainly from honey or brown sugar |
| Fat | 18 g | 28% | Mostly from chicken skin |
| Sodium | 600 mg | 26% | From soy sauce |
| Cholesterol | 95 mg | 32% | From chicken |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Gluten-Free | ✅ With changes | Use tamari or gluten-free soy sauce |
| Dairy-Free | ✅ Yes | No dairy ingredients |
| Keto/Low-Carb | ❌ No | Use a sugar-free sweetener in sauce to adapt |
| Paleo | ✅ With changes | Use coconut aminos and honey, no cornstarch |
| Whole30 | ❌ No | Contains soy and sugar—substitute both to comply |
| Vegetarian/Vegan | ❌ No | Contains chicken |
Serving Suggestion:
Serve with steamed jasmine rice, sesame broccoli, or a crisp Asian-style slaw. Garnish with sesame seeds and green onions for extra flavor and texture.
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