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Teriyaki Baked Wings

by Camille Bergerson featured in Oven-Baked Chicken Wings 4 Ways


for 2 servings

Chicken Wings

  • 1 ½ lb
    chicken wings (680 g)
  • 2 teaspoons
    baking powder
  • ¼ teaspoon

Teriyaki Sauce

  • ½ cup
    soy sauce (120 mL)
  • 2 tablespoons
    brown sugar
  • 2 tablespoons
  • 1 tablespoon
    sesame seed
    Calories 620
    Fat 37g
    Carbs 36g
    Fiber 1g
    Sugar 31g
    Protein 39g

Estimated values based on one serving size.



  1. Preheat oven to 250˚F (130˚C).
  2. Place wings in a large bowl and pat dry.
  3. Add the baking powder and salt to the wings. Stir to coat.
  4. Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up.
  5. Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)
  6. For sauce, in a hot pan, bring soy sauce to a boil.
  7. Stir in brown sugar and honey.
  8. Add in sesame seeds and stir until slightly thickened and bubbling.
  9. Add wings and stir to coat.
  10. Enjoy!