Crispy Baked Teriyaki Wings
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.