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The Spruce / Cara Cormack
Nutritional Guidelines (per serving) | |
---|---|
404 | Calories |
13g | Fat |
45g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 404 |
% Daily Value* | |
Total Fat 13g | 16% |
Saturated Fat 3g | 17% |
Cholesterol 70mg | 23% |
Sodium 1745mg | 76% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 2g | 6% |
Protein 28g | |
Calcium 139mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Easy teriyaki chicken wings are marinated overnight and then baked in the oven for a tasty appetizer or main dish.
This recipe calls for large chicken wings. If you are using small chicken wings, reduce the initial baking time by about 15 minutes.
The teriyaki sauce can also be used as a finishing glaze for baked chicken or shrimp.
Click Play to See This Delicious Teriyaki Wings Recipe Come Together
Ingredients
- For the Marinade:
- 1/3 cup soy sauce
- 1/3 cup balsamic vinegar
- 1/4 cup firmly packed brown sugar
- 2 cloves garlic, pressed or finely minced
- 1 teaspoon ginger root, grated fresh
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced, tops included
- For the Chicken Wings:
- 24 large chicken wing pieces, drumsticks, and forewings (thawed if frozen)
- Dash Hungarian sweet paprika
- For the Teriyaki Sauce:
- 1/3 cup soy sauce
- 1/3 cup balsamic vinegar
- 1/2 cup firmly packed brown sugar
- 1/4 teaspoon black pepper
- 2 cloves garlic, pressed or finely minced
- 1 teaspoon ginger root, grated fresh
- 2 green onions, thinly sliced, tops included
- Garnish: 1 tablespoon toasted sesame seeds
Steps to Make It
Note: while there are multiple steps to this recipe, these teriyaki chicken wings are broken down into workable categories to help you better plan for preparation and baking.
Marinade the Chicken
-
Gather the ingredients.
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Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.
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Gently heat on low just until the sugar is dissolved. Remove from heat and let cool to room temperature.
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Stir in the green onions.
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Place the chicken wings in a large zip-top freezer bag.
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Pour in the cooled teriyaki marinade, squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.
The Spruce / Cara Cormack
Bake the Wings
-
Gather the ingredients.
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Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.
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Place the chicken wings on the rack, cover them with the marinade from the bag and sprinkle generously with paprika.
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Cover the pan tightly with foil and bake 45 minutes.
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Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.
The Spruce / Cara Cormack
Make the Teriyaki Sauce
-
Gather the ingredients.
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Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.
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Remove from heat, stir in the garlic and ginger root and let cool to room temperature.
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Stir in the green onions.
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Serve the Wings
-
Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds.
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Serve the remaining sauce on the side.
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Enjoy!
The Spruce / Cara Cormack
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Tips
- Use a dry saucepan or frying pan to toast the sesame seeds, stirring constantly over medium heat until golden. You will notice there is a bit more brown sugar in the dipping sauce, so be sure to measure properly.
- For crispier results, bake uncovered at 375 F for 30 to 40 minutes.