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Baked Teriyaki Wings

by Mercedes Sandoval featured in Baked Chicken Wings 4 Ways


for 2 servings

  • 1 lb
    chicken wings (455 g)
  • 2 teaspoons
    baking powder
  • 1 teaspoon

Teriyaki Sauce

  • ⅓ cup
    low sodium soy sauce (70 mL)
  • 2 tablespoons
  • 2 tablespoons
    brown sugar
  • 1 tablespoon
    sesame seed
    Calories 610
    Fat 36g
    Carbs 35g
    Fiber 1g
    Sugar 31g
    Protein 38g

Estimated values based on one serving size.



  1. Preheat oven to 400˚F/200˚C.
  2. Remove excess moisture from chicken wings with a paper towel.
  3. In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
  4. Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
  5. In a skillet, combine soy sauce, honey, and brown sugar on medium heat. Bring to a boil and add in sesame seeds.
  6. Once sauce is thickened, stir in chicken wings until fully coated.
  7. Serve with your favorite side dish or dipping sauce.
  8. Enjoy!




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