Baked Teriyaki Chicken Wings
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Your party guests will be fighting to get their hands on these easy to make, oven Baked Teriyaki Chicken Wings!! Not that I am suggesting that you only serve these yummy morsels at parties, such as New Year’s Eve or other sporting events including that big football game! No, no, no, they are delicious enough to make for dinner any night of the week…..
Serve these Baked Teriyaki Chicken Wings with a side salad and maybe some Fried Rice or Potato Wedges to create a complete meal.
How to make Baked Teriyaki Chicken Wings in the oven:
Pour all of the marinade ingredients into a bowl and whisk until the sugar dissolves. Set aside.
Cut the wings at the joints and discard the tips…..
Place the chicken wings in a large zipper top bag. Pour the marinade over the chicken and place in the refrigerator for at least one hour…..
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil spray. Set aside.
Remove the chicken from the bag and shake off the excess marinade. Place the chicken wings on the prepared baking pan and bake for 15 minutes…..
Remove from the oven and turn the wings over using tongs. Return to the oven and bake for an additional 15 minutes, or until thoroughly cooked.
And serve with lots of napkins!!
Notes:
- Some stores sell bags of drumettes and/or wings that have already been separated. This is a time saver if you can find them.
- Flip the bag of chicken wings over 2 or 3 times while they are marinating to evenly coat both sides with flavor.
- The nutritional information for this recipe is not correct! Not all of the marinade will be consumed, it is just to flavor the chicken wings.
- Throw away the marinade after you remove the chicken wings.
Some additional appetizers that would be perfect for your next party:
- Apricot Ginger Chicken Wings
- Simple Seafood Artichoke Dip
- Apple Compote and Brie Crustini
- TomatoPestoCheesecuit aka Caprese Bites
- Classic Deviled Eggs
- Meat Lover’s Pizza Rolls
- Puff Pastry Sausage Rolls
- Irish Nachos
Tools used to create this recipe:
I am having so much fun creating my party foods! What do you like to serve at your parties?
Enjoy!!
*Serving size is based on 4 pieces per person. 3 pounds of chicken wings can vary between 13 to 17. It all depends on the size of the individual wings that are included in the package.*
Baked Teriyaki Chicken Wings
Ingredients
Teriyaki Marinade
- 1 cup water
- 1 cup soy sauce (or Tamari)
- 1 cup granulated sugar
- ¼ teaspoon cayenne pepper (add more if you like spicy!)
- ¼ cup light olive oil
- 1 Tablespoon minced garlic
- 1 Tablespoon minced, fresh ginger
- 3 pounds chicken wings (Cut the wings at the joints and discard the tips)
Garnish
- 1 Tablespoon toasted sesame seeds
- 2 green onions, green parts only (thinly sliced)
Instructions
- Pour all of the marinade ingredients into a bowl and whisk until the sugar dissolves. Set aside.
- Place the chicken wings in a large zipper top bag. Pour the marinade over the chicken and place in the refrigerator for at least one hour.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil spray. Set aside.
- Remove the chicken from the bag and shake off the excess marinade. Place the chicken wings on the prepared baking pan and bake for 15 minutes.
- Remove from the oven and turn the wings over using tongs. Return to the oven and bake for an additional 15 minutes, or until thoroughly cooked.
- Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
- Some stores sell bags of drumettes and/or wings that have already been separated. This is a time saver if you can find them.
- Flip the bag of chicken wings over 2 or 3 times while they are marinating to evenly coat both sides with flavor.
- The nutritional information for this recipe will not be correct. Not all of the marinade will be consumed.
- Throw away the marinade after you remove the chicken wings.
