Make your favourite wings in the oven with this crispy recipe for baked teriyaki chicken wings made with baking powder and a homemade teriyaki sauce.
Nothing says March Madness quite like a big plate of wings and this recipe for baked teriyaki chicken wings is one of my favourites of the moment. Considering that I was born and raised in Toronto and also went to university here, it may seem a little odd that I love watching March Madness–especially because I’m not a crazy sports fanatic in the first place.
Sure, I love the Olympics, and I definitely get swept up in the excitement whenever a Toronto team makes the playoffs, but when it comes to general sports-watching, I wouldn’t consider myself an avid consumer. But March Madness, that’s another story.
When I was growing up, my Dad, sister and I would go on trips over March break and we’d often stop-over in Pittsburgh to visit our family and many times, our spring break matched up with part of March Madness. Ever since, I’ve loved the knockout, high-stakes nature of the tournament.
Choosing my bracket (and literally never winning) is still fun. There’s something so exciting about the weight of each second and each basket when it’s do or die. Everyone knows that chicken wings are a must for sports watching, that’s why I’ve shared quite a few favourites over the years like my Tandoori wings and even Greek-inspired grilled wings and these baked teriyaki chicken wings will definitely become a favourite.
Baked teriyaki chicken wings recipe breakdown
So, let’s talk about this recipe. I’ve used my favourite method that uses baking powder to create a crispy coating on the wings without deep frying (this is a method I discovered last year after reading about it in an in-depth article on Serious Eats). What I love about this recipe is the balance of sweet and salty flavours. The sweetness comes from pineapple juice in the homemade teriyaki sauce and the saltiness comes from a mixture of soy sauce (opt for low-sodium) and hoisin.
One thing to note about these wings is that they aren’t overly saucy. Instead they get tossed and coated in a small amount of the homemade teriyaki sauce, just enough to impart flavour but not make them overly sticky or saucy and they will still have a bit of crunch left in the skin. This is just personal preference, but you can always double the amount of sauce if you want something a little more on the saucy side.
It’s important to note that there is no salt to season the actual wings themselves. This was done on purpose as the homemade teriyaki sauce is quite salty and therefore the chicken wings don’t require the extra seasoning. I tested this recipe with extra salt on the wings and it definitely isn’t needed.
10 minPrep Time
40 minCook Time
50 minTotal Time
5 based on 1 review(s)
- 2 kg / 4.4 lbs split chicken wings
- 2 tbsp baking powder
- 1 cup pineapple juice
- ¼ cup low sodium soy sauce
- ¼ cup water
- 2 tbsp rice vinegar
- 1 tbsp hoisin
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- Arrange racks in top and bottom thirds of oven and preheat to 400F. Line two large rimmed baking sheets with foil. Set a wire rack on each prepared sheet.
- Toss wings in baking powder and arrange in a single layer on prepared racks.
- Bake for 20 minutes, switch and rotate sheets and bake another 20 minutes.
- Meanwhile, prepare sauce. Heat a small saucepan over med-high heat, boil for 15 minutes, stirring frequently until thickened.
- Remove wings from oven and let stand until cool enough to touch, about 5 min.
- Toss wings with sauce until coated. Serve immediately.
Let me know if you give these baked teriyaki chicken wings a try in the comments below.
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