Fire up the oven for these Crispy Baked Teriyaki Chicken Wings that are simple to make with ingredients already in your pantry. Pair this with a simple homemade Teriyaki Sauce better than any bottled sauce I’ve ever tried.
One of my favorite sauces not only for wings but pork, beef, and stir fry is teriyaki. Here, we make a homemade sauce and pair it with our Crispy Baked Teriyaki Chicken Wings. I like to reserve some sauce for dipping and drizzle mine with a little sriracha sauce (hot Asian chili sauce). This teriyaki sauce is also perfect for Chinese stir fry and Crock Pot Teriyaki meatballs.
To complete the dish, I like to toast a few sesame seeds and sprinkle them over the top of the wings once they’ve been tossed in the teriyaki sauce. A few sliced green onions (scallions) really completes the dish. Often we serve these as a main course dinner with a side of rice or more traditionally, baked potato wedges or fries and carrot and celery sticks or a fresh sautéed vegetable. However, these also make a great game day appetizer.
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Crispy Baked Teriyaki Wings
- 4 lbs chicken wings , split
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp ground pepper
- Cooking Oil spray
- toasted sesame seeds , garnish
- green onions , garnish
- For the Sauce
- 1/2 cup lower sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil , regular or dark
- 1/4 cup brown sugar
- 3/4 teaspoon ground ginger
- 1 clove garlic , minced or paste
- Adjust oven racks to upper-middle and lower-middle positions.
- Preheat oven to 250°F.
- Line a baking pan with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with cooking oil spray. This makes for quick clean up.
- Place wings in a large bowl or in a zip top bag. Add the baking powder and salt, then toss to coat evenly. I find a zip top is easiest for this with less mess.
- Place the wings on the baking tray in a single layer with the skin side up. They will fit snugly.
- Place wings on the lower middle oven rack and bake for 30 minutes.
- Move wings up to the upper middle rack and increase the oven temperature to 425°F.
- Bake for 40 - 50 minutes, rotating the pan halfway through.
- Meanwhile, for the sauce add all ingredients to a small saucepan over medium-low heat. Bring to a boil, stirring constantly, and allow to boil for about 1 minute. Sauce should be thick and able to coat the back of a spoon.
- Remove baking pan from the oven and let it cool for 5 minutes before serving.
- Serve with extra teriyaki sauce and sriracha sauce (optional) for dipping.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.