Teriyaki Chicken Wings
These baked teriyaki wings have to be the EASIEST chicken wings to make (from scratch!) You just can't beat a 4-ingredient homemade teriyaki sauce using simple ingredients!
Ingredients
- 24 chicken wings, thawed
TERIYAKI SAUCE
- 3 Tbsp granulated sugar
- 3 Tbsp soy sauce
- 3 cloves garlic, pressed
- 1/4 cup ketchup
Instructions
- In a large bowl, whisk together the ketchup, sugar, pressed garlic and soy sauce. Add the wings and mix together to coat.
- Pre-heat the oven 425°F. Grease a large baking sheet with cooking spray and arrange the wings into the pan, reserving excess marinade for basting the wings later.
- Bake for 30 minutes then baste wings using the reserved marinade and continue to bake 15 more minutes.
Notes
TO KEEP WINGS WARM: Transfer baked wings to a slow cooker and set to a low or warm setting until serving.
FOR AN EXTRA FANCY GARNISH: Sprinkle wings with sesame seeds and freshly sliced scallions.
NOTE: Basting is optional, it just creates a sticker coating. You can skip the basting by simply discarding the excess marinade and baking wings for 45 minutes turning wings the last 15 minutes of baking time.
FOR SWEETER WINGS: Add an additional Tablespoon of sugar.
Nutrition Facts
Teriyaki Chicken Wings
Serving Size
1 g
Amount per Serving
Calories
281
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Cholesterol
89
mg
30
%
Sodium
440
mg
19
%
Potassium
214
mg
6
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
22
g
44
%
Vitamin A
200
IU
4
%
Vitamin C
1.3
mg
2
%
Calcium
17
mg
2
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
