Baked Chicken Wings – Extra Crispy

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!

Teriyaki Chicken Wings

Please welcome my friend Jessica at Jessica is a talented and amazing cook. She offers some of the best and most enticing recipes I have seen online. Here is her Teriyaki Chicken Wings recipe, a crowd pleaser for any parties and a perfect meal for busy weeknights.
Hi everyone, I’m Jessica Gavin, a Certified Culinary Scientist and cookbook author. I love to teach and share the science behind better cooking with my readers on
I’m so thrilled that Bee has given me the opportunity to showcase one of my recipes with you. I’ve been a fan of Rasa Malaysia for years!
In keeping with her theme of easy delicious recipes, I created the most fantastic teriyaki chicken wings that have a nice oven-baked crunch while paired with a flavorful sauce.
o make this oven baked recipe, the first thing to do is dry the wings thoroughly with paper towels. This process will minimize water on the surface of the skin which can create excess steam.
Instead of merely seasoning the wings and baking them at super hot temperatures hoping to get a crispy skin, I recommend tossing them with a little baking powder.
This handy ingredient typically used as a leavening agent encourages quicker browning of the skin just like it does in cakes in cookies. It also forms little bubbles on the surface that harden when heated, creating a more crackly skin. The result- extra crispy wings!
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