Baked Chicken Wings

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There’s something undeniably irresistible about the perfect chicken wing—crispy on the outside, tender on the inside, and bursting with flavor. Our Baked Teriyaki Chicken Wings are just that, coated with a sweet and salty sticky sauce that makes them a hit at any gathering. These wings are not only a treat for your taste buds but also a healthier alternative to the traditional fried version. Perfect for a weekday dinner or a weekend feast, they’re sure to become a family favorite!

Why You’ll Love This Recipe

This recipe is a game-changer for chicken wing enthusiasts! You’ll love how crispy and delicious they turn out, without the need for deep frying. The homemade teriyaki sauce adds a delightful twist that’s both sweet and savory, making these wings a crowd-pleaser. Plus, they’re easy to prepare and bake, leaving you with less mess and more time to enjoy.

Kitchen Equipment You’ll Need

• Large bowl
• Paper towels
• Large baking sheet
• Aluminum foil
• Cooling rack
• Non-stick cooking spray or cooking oil

Ingredients

• 2 pounds of chicken wings (ends removed, separated into winglets and drumettes)
• 1 tablespoon baking powder (ensure it’s not baking soda)
• 1 to 2 teaspoons of kosher salt (and more according to taste)
• Your favorite sauce for Buffalo chicken wings, to mix or serve as a side dish
• Or a mix of chicken wing sauce and barbecue sauce, my new favorite

Step-by-Step Instructions

1. Preheat your oven to 450°F.
2. Use paper towels to thoroughly dry the chicken wings, then place them in a large bowl.
3. Sprinkle the baking powder over the wings, and stir until all wings are evenly coated.
4. Line a large baking sheet with aluminum foil and place a cooling rack on top. Spray the rack with non-stick cooking spray or rub with cooking oil to prevent sticking.
5. Arrange the chicken wings on the cooling rack, ensuring there is space between each wing for even cooking.
6. Place the baking tray in the oven, lower the temperature to 425°F, and set the mode to convection.
7. Bake for 30-40 minutes, until the wings are golden brown and crispy.
8. Serve hot, tossed with Buffalo sauce or with the sauce on the side for dipping.

Tips for Success

For the crispiest wings, make sure the chicken is thoroughly dried before coating with baking powder. This step is crucial for achieving that perfect crunch. Also, don’t skip the cooling rack—it allows air to circulate around the wings, ensuring they cook evenly.

Additional Tips or Variations

Feel free to experiment with different sauces or spices to customize your wings. A dash of garlic powder or a sprinkle of cayenne pepper can add a nice kick. For a sweeter touch, try mixing honey into your teriyaki sauce.

Nutritional Highlights (Per Serving)

Each serving of these baked chicken wings is lower in calories than their fried counterparts, making them a healthier choice. They’re high in protein and, when paired with a vegetable side, can make a balanced meal.

Frequently Asked Questions (FAQ)

Q: Can I use frozen chicken wings?

A: Yes, but make sure they are completely thawed and patted dry before baking to ensure crispiness.

Q: How do I store leftovers?

A: Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their crispiness.

Conclusion

These Baked Teriyaki Chicken Wings are a must-try for anyone who loves a good wing but wants to skip the extra calories and mess of frying. Easy to make and even easier to enjoy, they’re perfect for any occasion. Give this recipe a shot and let us know how it turns out for you. We’d love to hear your thoughts and any creative twists you’ve added. Happy cooking!

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