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.
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.
Making this MSG friendly, I substitute the lower sodium soy sauce for Bragg's Bragg's liquid aminos which tastes pretty close to soy sauce though not exactly as one might imagine.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.