Crispy Baked Teriyaki Wings
You won’t believe these wings are baked. They’re just as crispy as fried wings and the sweet sticky sauce with a bit of heat makes them addictive. You won’t believe you made them at home!
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.
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