These easy teriyaki chicken wings are marinated overnight, then baked in the oven for a tasty appetizer or main dish. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home baked chicken wings 425. Her recipes range from Grandma’s favorites to the latest food trends.
Rick has experience as a cook and chef for multiple Asian-inspired restaurants in NYC, as well as being a charcutier for several French and New American restaurants. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. This recipe calls for large chicken wings. If you can’t find them and need to use small chicken wings, reduce the initial baking time by about 15 minutes. Serve with rice and a steamed veggie on the side such as broccoli or sugar snap peas.
Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan. Gently heat on low just until the sugar is dissolved. Remove from heat and let cool to room temperature. Place the chicken wings in a large zip-close freezer bag. Pour in the cooled teriyaki marinade, squeeze out the air and seal. Turn the bag to distribute the marinade over the wings.
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Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan. Place the chicken wings on the rack, cover them with the marinade from the bag, and sprinkle generously with paprika. Easy meal ideas that will bring your family to the table fast!
These Baked Chicken Wings are a healthier version of everyone’s favorite comfort food! They’re coated in a flavorful spice rub and baked until juicy and tender in the middle and perfectly crispy on the outside! These Baked Chicken Wings are a healthier version of everyone’s favorite comfort food! They’re coated in a flavorful spice rub and baked until juicy and tender in the middle and perfectly crispy on the outside! Serve these wings on their own or toss them in your favorite wing sauce!