Baked teriyaki chicken wings with sticky sweet and savory sauce. These wings are crowd pleaser and perfect for busy weeknights. The make-from-scratch teriyaki sauce is so delicious!
This is by far the best recipe for baked chicken wings that I’ve ever tried. After many experiments I finally was able to make my baked chicken wings extra crispy on the outside and very tender and most on the inside.
They taste just like deep-fried wings, only without the oily mess and added calories. Actually, they taste better than deep-fried. Try them, you’ll know what I am talking about.
2 pounds chicken wings (tips removed, separated into wingettes and drumettes)
1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
1-2 tsp kosher salt (plus more to taste)
Favorite Buffalo wing sauce for tossing or serving on the side
Or a mix of favorite hot wing sauce and BBQ sauce, my new favorite
See also HILARIOUS GARLIC BUTTER SHRIMP PASTA
Preheat oven to 450F
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Serve hot, tossed in Buffalo sauce or with the sauce on the side.