By baking instead of frying, these baked teriyaki chicken wings are a little healthier but just as tasty and more importantly, crispy. They’re perfect for a party.
January is all about being healthy! But there is also this really big even that happens early in February. You might have heard of it – rhymes with blooper roll. Did you know in 2017, 1.33 billion chicken wings were eaten on Super Bowl Sunday? That’s just crazy to me. Americans love their chicken wings I guess.
So what about making them a little healthier while they still remain crispy because to me a good chicken wing is all about being crispy! Well luckily there is a little trick that can give you crispy wings without having to fry them. It’s something you use in baking all of the time… baking powder! You can see my more in-depth explanation here, but by tossing the chicken in baking powder and then baking in the oven, you can get a crispy win.
But today is about these chicken wings. It’s funny to me that I’m sharing a teriyaki chicken wings recipe because as a kid I wasn’t the biggest fan of teriyaki wings. I almost always just order garlic or parmesan garlic wings. But as I’ve talked about multiple times, taste buds change and while I still love me some garlic wings, there really isn’t much better than these. So if you’re starting to meal plan for the Super Bowl and want something a little healthier, I’d give these wings a try!
What Ingredients are in Baked Teriyaki Chicken Wings?
- Chicken wings
- Baking powder
- Soy sauce
- Light brown sugar
- Spices – dry mustard, ground ginger, salt
How Does Baking Powder Make Chicken Crispy?
Baking powder is alkaline. It raises the skin’s pH, which helps break down the proteins more efficiently and making for a browner, crispier skin.
By baking instead of frying, these baked teriyaki chicken wings are a little healthier but just as tasty and more importantly, crispy.
- 4 lbs chicken wings, cut into flats and drumettes
- 2 tbsp baking powder
- 1 tsp salt
- oil spray
- 1 cup soy sauce
- 2/3 cup water
- 1 cup light brown sugar
- 2 tbsp dry mustard
- 1 tbsp ground ginger
- 6 garlic cloves, minced
Preheat oven to 250F. Take chicken wings out and pat dry. Place wings in large bowl and add baking powder and salt, then toss to coat evenly.
Line a baking sheet with foil, then place a cooling rack on the foil. Spray the rack with oil spray. Place wings on rack in a single layer with skin side up.
Bake for 30 minutes at 250F. Increase the oven temperature to 425F and bake for an additional 50 minutes to 1 hour, rotating the tray halfway through. Remove from tray and let stand for 5 minutes.
While wings are baking, heat large saute pan or skillet over medium heat. Add the soy sauce, water, brown sugar, dry mustard, ginger and garlic and bring to boil. Reduce heat to low and cook until sauce thickens slightly. Remove from heat and toss chicken wings until coated. Serve immediately.