As a father of two young daughters, I often find myself searching for new recipes to expand our family’s palates. Recently, my girls have become obsessed with chicken wings, begging for them anytime we pass a Japanese restaurant advertising the popular appetizer. While wings make for an easy weeknight meal, I try to limit the amount of fried foods we eat.
After a quick Google search, I stumbled upon a recipe for baked teriyaki chicken wings that immediately caught my attention. The sweet and savory sauce combined with the ease of baking seemed like the perfect way to satisfy my daughters’ craving for wings without going overboard on the oil.
As a professional recipe developer and food blogger at Food and Meal, I tend to trust traditional cookbooks and chef-approved sites over quick internet sensations. However, I decided to have an open mind, reminding myself that new media can connect us to fresh ideas as well.
The ingredient list looked simple enough – chicken wings, baking powder, salt, soy sauce, honey, brown sugar, and sesame seeds. I already had most of the items at home. As I preheated the oven and prepared the sauce, I felt a comforting sense of pride about making this meal for my family. The rich, gingery aroma from the simmering teriyaki sauce transported me back to the bustling streets of Tokyo I wandered during my backpacking years. I never imagined I’d be recreating those flavors in my own kitchen.
Once the wings finished baking, the sweet and salty glaze made them glisten. The girls’ faces lit up when I presented their plates. Watching their sticky fingers enjoy every last bite filled me with joy. Now we can’t get enough of these baked teriyaki wings – they’ve become a staple in our meal rotation. I’m so glad I stepped outside my comfort zone to try this recipe. You never know what simple ingredients can produce when combined with a little imagination.
Baked Teriyaki Chicken Wings recipes
The perfect chicken wing recipe can be made at home with a few basic ingredients. Make sure to use a non-fat teriyaki sauce, and you’re on your way to delicious Baked Teriyaki Chicken Wings! You can also use your favorite dipping sauce or create your own. If you’d like, you can even try making it at home! Just make sure to use the same amount as you would for fried chicken.
Baked Teriyaki Chicken Wings
Equipment
Ingredients
- 3 pounds chicken wings
- 1 cup soy sauce
- ½ cup rice wine vinegar
- 2/3 cup water
- 1 cup light brown sugar
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon crushed red pepper flakes
- 3 teaspoons cornstarch
- Green onions sliced and for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, add in the soy sauce, vinegar, water, light brown sugar, garlic, grated ginger and pepper flakes.
- Whisk until the sugar dissolves.
- In a Ziploc bag, add in the chicken wings and 1/3 of the marinade.
- Seal the bag and toss to coat. Place into the fridge to marinate for 4 hours.
- Add the remaining marinade into a saucepan. Set over medium heat. Add in the cornstarch and whisk to mix. Allow to come to a boil. Lower the heat to low. Cook for 20 minutes or until thick in consistency.
- Preheat the oven to 425 degrees. Add a sheet of aluminum foil onto a baking sheet.
- Place the chicken wings onto the baking sheet. Place into the oven to bake for 20 minutes. Flip and continue to bake for an additional 20 minutes.
- Increase the temperature of the oven to broil. Brush the chicken wings with the teriyaki sauce. Broil the wings for 3 to 5 minutes. Flip and brush again with the sauce. Continue to broil for an additional 3 minutes.
- Remove from the oven.
- Serve with a garnish of sliced green onions and sesame seeds.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips and Tricks
Recipe Tips
Baked teriyaki chicken wings are not just a dish; they’re a delightful journey for the taste buds, offering a perfect blend of sweet, savory, and umami flavors that can make any dinner feel like a festive occasion. The secret to achieving that irresistible glaze and tender meat lies in the marinade—a harmonious concoction of soy sauce, sugar, mirin, and in my personal twist, a splash of pineapple juice for a tropical zing that elevates the entire experience.
When it comes to preparing these wings, I’m a stickler for details. It’s crucial to start by patting the wings dry with paper towels. This might seem like a trivial step, but trust me, it’s the foundation for achieving that coveted crispy skin that will later cling to the teriyaki glaze like a dream. Seasoning is next, and while simplicity often reigns supreme, don’t be shy with the salt—it’s essential for bringing out the natural flavors of the chicken.
The best countertop oven is where the magic happens. Baking the wings at a high temperature ensures they become beautifully golden and crisp. I’ve found that flipping them every 20 minutes or so leads to an even cook, which is key for that perfect bite. And while some may debate whether to sauce before or after baking, I firmly believe in tossing the wings in the sauce post-bake. This way, the skin doesn’t lose its crispiness and instead acts as a sponge, absorbing all the rich, glossy teriyaki goodness.
Emotionally, there’s something deeply satisfying about watching the wings turn a sticky caramel color as they’re gently coated with the sauce. It’s a moment of pride for any home cook, a small victory in the kitchen that promises a delicious reward. The aroma that fills the air is intoxicating, a prelude to the symphony of flavors that awaits.
In sharing this dish with friends and family, I’ve noticed that it never fails to spark joy and conversation. There’s a communal aspect to nibbling on wings, a shared experience that brings people together. Each bite is a mix of textures and tastes, a reminder of the simple pleasures that good food can bring.
Serving Suggestions: Perfect Timing and Pairings
- Serve with a fresh green salad like the Farmer’s Salad, Greek Veggie Mix, or Kale Apple and Pecan Salad for a nice contrast of flavors and textures. The sweet and tangy wings pair well with the crisp, lighter salads.
- For heartier pairings, try the wings alongside rice dishes like Chicken Briyani, Jollof Rice, or Japanese Green Tea Rice. The tender, fluffy rice soaks up the teriyaki sauce beautifully.
- For an Asian fusion meal, serve the Baked Teriyaki chicken Wings with stir fry veggies like the Beef and Broccoli or Schezwan Noodles. The savory bee-hon noodles or tender beef strips complement the wings perfectly.
- For lighter pairings, serve the wings over fresh zucchini noodles or the Arugula Salad. The veggie sides balance out the richer wings.
- For a Mexican twist, pair the wings with sides like the Beef and Potato Burritos, Bacon Enchiladas, or Mexican Chicken Nachos for a fun fusion of flavors.
The sweet and salty teriyaki wings pair well with fresh vegetable sides, starchy rice dishes, Asian noodle plates, or Tex-Mex style sides for a global fusion meal. Get creative with the pairings!
Recipe FAQs
Q1: Do I sauce my wings before or after I bake them? A: It’s typically recommended to sauce your wings after baking. This helps the sauce adhere better and prevents it from burning during the baking process.
Q2: Should chicken wings be baked at 350 or 400 degrees? A: The recommended temperature for baking chicken wings is around 400 degrees Fahrenheit. This higher temperature helps achieve a crispy exterior while ensuring the wings are cooked through.
Q3: Is it better to bake or fry wings? A: Both baking and frying can yield delicious wings, but baking is often considered a healthier option. Baking at a high temperature can still result in crispy wings without the added oil from frying.
Q4: Why are my baked wings not crispy? A: Baked wings may not be crispy if they are too crowded on the baking sheet, if they are not dried thoroughly before baking, or if the oven temperature is too low. Ensure the wings are spaced out, pat them dry, and bake at a higher temperature for crispier results.
Conclution
As I reflect on this baked teriyaki chicken wings journey, a few key lessons stick out. First, it pays to keep an open mind in the kitchen. Even simple ingredients can produce magical results when combined thoughtfully. Had I dismissed this Food And Meal recipe outright, my family would have missed out on a new favorite meal.
Additionally, food has an incredible ability to forge connections. As those sweet and salty wings took me back to the streets of Tokyo, I felt profoundly grateful for the people and cultures that have influenced my palate over the years. Cooking these dishes for my daughters allows me to pass on those precious food memories.
Finally, the alchemy of food and family can’t be overstated. Gathering around a shared plate, faces sticky with sauce, laughter echoing around the table – these sensory moments are what make a house feel like home. I’m so thankful to recipes like these baked teriyaki wings for bringing us together.
Now if you’ll excuse me, I see two little girls eyeing the last few wings in the kitchen. Something tells me it won’t be long before they’re begging for this new favorite once again!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
I'm Yukiko, a Food & Lifestyle blogger and marketing professional at Hana Hotel Travel Company, focused on Food And Meal restaurants. I love cooking, with a special affection for baking, and photography. My blog offers healthy, diverse recipes and captures the beauty of culinary arts, aiming to inspire a balanced lifestyle and connect food enthusiasts globally.