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I’d put this chicken wings recipe up against any fried wings served at a restaurant. They are much healthier, much cheaper and you won’t make a big mess frying them. The secret to crispy chicken wings in the oven is coating them in baking powder then baking on the convection setting. If you don’t have that option on your oven, you’ll increase the temperature by 25 degrees and keep an eye on them. The flat wings get done sooner than the drumettes, so you want to have two separate sheet pans, one for the flats and one for the drumettes.
Waiting to toss the wings in the sauce once they’ve fully cooked also produces a crispy wing. Do not coat wings before baking or they won’t turn out crispy. The best time to make that teriyaki sauce is the final 20 minutes of cook time on the flat wings. Those come out first. While the drumettes go back in after being flipped for 10 minutes, use that time to toss all the flats in the sauce. Ovens are different and the number of wings can affect cooking time. The recommended cooking time may not be long enough so know it may take longer, especially with the drumettes.
This chicken wings recipe is paired with a delicious homemade teriyaki sauce that is sweet, tangy and a little spicy. If you can’t handle any heat, then leave out *most* of the sriracha sauce. If you like a lot more heat, feel free to add more. You can always make or buy other sauces and toss wings in them to have a variety for wing night. Just be prepared to never need to go out for wings ever again.
Tips for the Best Baked Chicken Wings
- SHARPEN your knife before you start cutting the tips off the wings. You have to get through bone and cartilage and a dull knife will make the job MUCH harder. Here’s the knife sharpener I have.
- Get large sheet pans for this recipe and also line them with parchment paper for easy cleanup.
Crispy Baked Teriyaki Wings
Ingredients
Wings
- 8 lbs wings
- 1/3 c baking powder
- 4 tsp salt
Sauce
- 4 cloves garlic minced
- 1/2 c low sodium soy sauce
- 1 c brown sugar
- 1/2 c honey
- 1/2 tbsp ground ginger
- 4 tbsp sriracha
Instructions
- Preheat oven 425 convection
- Using a sharp knife, separate the drumette from the flat part of the wing and cut off the tips.
- Add baking powder and salt to a large bowl and toss the wings in the mixture.
- Add wings to two separate parchment lined sheet pans, drumettes on one and flats on the other.
- Bake for 40 minutes. Remove the flats. Flip the drumettes and bake just the drumettes for 10 more minutes.
- For the sauce, sauté garlic in a little olive oil in a pot over medium heat for two minutes, stirring every 30 seconds.
- Add the low sodium soy sauce, brown sugar, honey, ground ginger and sriracha to the pot. Whisk and let come to a low boil. Thicken for 10 minutes, stirring often.
- Toss wings in the sauce and serve hot.