These wings have just the right amount of sticky and tangy
Chicken wings tend to be underrated. But why? Kids love them, and adults do too…They are easy to prepare and bake rather quickly.
So if you are looking for a satisfying dinner idea, you found it. Serve over your favorite rice, topped with chopped scallions.
The hardest part of this recipe is cleaning the wings. That can be a job. I like to use chicken shears like this one to do that. Drying the wings very well is also very important. This is very key for the crispiness factor.
Then, combine the dry rub ingredients.
Toss with the wings.
Place the wings on a generously greased sheet pan. You want to use a real sheet pan to achieve a good crisp (you can line the sheet pan with heavy duty silver foil for easier cleaning). Don’t use a disposable or these won’t crisp up the way you want.
Let’s make the glaze while the wings are baking. The glaze calls for teriyaki sauce, this is my favorite! It is thick and delicious. Find it in your local grocery store. The glaze can be made ahead and rewarmed.
See how crispy these look?
Once the wings come out of the oven, toss with the glaze.
Top with some scallions and enjoy. I recommend serving them with rice and lots of napkins
(and some extra hot sauce if you have kids who love that stuff).
Chicken Teriyaki Wings
Ingredients
For the rub:
- 1 lb chicken wings, cleaned and patted dry
- 1 tsp baking powder
- ½ tsp paprika powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- oil, for greasing the sheet pan
For the glaze:
- 1 tbsp oil
- 3-4 cloves garlic, minced
- 3 tbsp teriyaki sauce
- 2 tbsp maple syrup
- 1 tbsp soy sauce
Instructions
- Preheat oven to 400°F (use the roast setting if you have it).
- Clean the wings. This can be a bit tedious. Dry the wings very well. This is very important for the crispiness factor.
- Mix the rub ingredients together in a bowl. Add the wings and toss to combine.
- Place the wings on a generously greased sheet pan. You want to use a real sheet pan to achieve a good crisp (you can line the sheet pan with heavy duty silver foil for easier cleaning).
- Bake for 30-40 minutes or until golden brown and crispy on the edges.
- While that is cooking, put together the glaze.
- Start by briefly sautéing the garlic in the oil. You want to make sure not to burn the garlic. Just saute until fragrant and then add the rest of the ingredients. Mix and bring to a boil. Toss the glaze over the wings. The sauce can be prepared in advance and reheated.
- Serve wings with rice and many napkins.
Yum! Looks great! What brand teriyaki sauce is that?
Yum! These look delicious!
Is it possible that the dry rub ingredients were omitted in the recipe?
Thanks for adding them!
Did you forget to add rub to recipe?
Looks like the rub ingredients were left out in the recipe
Any tips on where to buy wings in Lakewood? I never make them since they are usually so dirty and take too long to clean. TIA!
I buy drumettes instead of wings, much easier to clean and delicious!
Never make wings because it takes me literally 2 hours to get all the feathers off! Any tips? I know some people leave them on, but that would not work for me!
Best tio is to just do a bit of cleaning on each wing raw and do another round when it’s halfway baked in the oven, the feathers will slide right out! I use a tweezers for both rounds.
*tip not tio
LOOKS MOUTHWATERING!
WHICH BRAND IS THE TERRIYAKI SAUCE?
Made these. They were pretty good. I made 4 lbs and it was way too much sauce when I quadrupled it. I’d recommend just doubling the sauce even if making more wings.
I used the spice rub and then tossed it in bbq sauce it was delicious and ez thanx