Baked Teriyaki Chicken Wings

I like this baked teriyaki chicken wings recipe for a number of reasons. The first being, this recipe is a nice alternative to the fried buffalo hot wings we so often eat. Since these wings are baked in the oven you don't have to worry about storing or disposing of the used vegetable oil that is left over from the fried wings.

Secondly, I now realize and totally accept an important fact, that a baked meal is much healthier than a fried one. That said, I must admit these wings are still very flavorful despite the fact they're baked.

That is enough gabbing from me about this recipe. With all the talk about wings, I know you are getting hungry, so get in the kitchen and try this chicken recipe out.

Baked Teriyaki Chicken Wings Recipe

Recipe Ingredients:

wing drummettes (thawed)
teriyaki sauce marinade
sesame seeds
salt and pepper

Cooking Directions:

1. Rinse thawed wing drummettes under running cold water, then pat dry with paper towels until dry. Lightly season wings with salt and pepper.

2. In a large bowl, combine seasoned wings with a generous amount of teriyaki sauce marinade. Using a rubber spatula mix wings well, to ensure wings are equally covered. Next, cover the bowl with plastic wrap and place in refrigerator for 6 to 12 hours (more is better).

bowl of chicken wings marinating in teriyaki sauce

3. Preheat oven to 375 degrees Fahrenheit. Add a cooling rack to a shallow baking pan and then lay wings out in a single layer. Cover the baking pan with aluminum foil and bake for 30 minutes in a preheated oven.

4. After about half an hour, take pan out of the oven and remove the aluminum foil. Sprinkle chicken wings lightly with sesame seeds and return pan back to the oven for about 10 minutes--this additional cooking time will insure you have crispy skin.

I know you can't wait to dig in, but allow the wings to cool for about 3 to 5 minutes before eating. Serve the teriyaki wing with your favorite side dish and dipping sauce. Our choice is usually french fries and ranch dressing and on rare occasions we will add sliced celery and carrots to the mix , similar to what you would see served at most eat establishments.

I also offer this additional information about this recipe. Although the recipe calls for wing drummettes, if you prefer you could easily substitute chicken wings sections that include both the drum and wing--you could also substitute fresh chicken wings cut a the joints.

Also, I know some of you readers will be turned off because this recipe uses store bought marinade..no worries. Watch out for my baked teriyaki chicken wings recipe that features homemade teriyaki sauce marinade--it's coming you way soon. But for now try out this recipe.