Baked Teriyaki Chicken Wings

15 INGREDIENTS • 9 STEPS • 1HR 5MINS

Baked Teriyaki Chicken Wings

Recipe

5.0

2 ratings

Sweet & salty teriyaki sauce made with fresh ginger and garlic tossed in crispy baked chicken wings.

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Sweet & salty teriyaki sauce made with fresh ginger and garlic tossed in crispy baked chicken wings.

1HR 5MINS

Total Time

$1.36

Cost Per Serving

Ingredients

Servings

8

us / metric

4 lb

about 2 dozen

2 Tbsp

Canola Oil

plus more as needed

to taste

to taste

Ground Black Pepper

2/3 cup

1 cup

Low-Sodium Soy Sauce

1/3 cup

Brown Sugar

1 Tbsp

1 Tbsp

Fresh Ginger, grated

4 cloves

Garlic, minced

to taste

Crushed Red Pepper Flakes

or Sriracha

2 tsp

1 Tbsp

Water

1 Tbsp

to taste

Scallions, thinly sliced

Nutrition Per Serving

VIEW ALL

Calories

626

Fat

33.9 g

Protein

51.7 g

Carbs

26.9 g

Love This Recipe?

Baked Teriyaki Chicken Wings

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Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking InstructionsHide images

step 1

Preheat oven to 425 degrees F (220 degrees C).

step 2

Cover a 9x13-inch baking sheet with non-stick foil or parchment paper. Spread Canola Oil (2 Tbsp) to coat baking sheet.

step 3

Add the Chicken Wings (4 lb), tossing to coat in the oil. If needed, add 1-2 more tablespoons of oil. Once both sides of the wings are oiled, season both sides with Salt (to taste) and Ground Black Pepper (to taste).

step 4

Arrange the wings snug on the sheet, then bake for 40-45 minutes, flipping halfway through.

step 4 Arrange the wings snug on the sheet, then bake for 40-45 minutes, flipping halfway through.

step 5

In the meantime, prepare the teriyaki sauce. Add the Mirin (2/3 cup) to a small saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.

step 6

Add the Low-Sodium Soy Sauce (1 cup), Rice Vinegar (1 Tbsp), Brown Sugar (1/3 cup), Garlic (4 cloves), Fresh Ginger (1 Tbsp), and Crushed Red Pepper Flakes (to taste). Simmer for 10 minutes.

step 7

In a small bowl, combine the Water (1 Tbsp) and Corn Starch (2 tsp) to create a slurry, then add to the sauce and simmer for 3-5 minutes, or until thick enough to coat the back of a spoon. Once ready, stir in the Sesame Seeds (1 Tbsp).

step 7 In a small bowl, combine the Water (1 Tbsp) and Corn Starch (2 tsp) to create a slurry, then add to the sauce and simmer for 3-5 minutes, or until thick enough to coat the back of a spoon. Once ready, stir in the Sesame Seeds (1 Tbsp).

step 8

Transfer the wings to a crock pot set at low. Add the teriyaki sauce and toss to fully coat the wings. You want to make sure the wings are kept at at least 140 degrees F (60 degrees C) to keep them safe for eating.

step 8 Transfer the wings to a crock pot set at low. Add the teriyaki sauce and toss to fully coat the wings. You want to make sure the wings are kept at at least 140 degrees F (60 degrees C) to keep them safe for eating.

step 9

Garnish with Scallions (to taste).

step 9 Garnish with Scallions (to taste).

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