These crispy baked chicken wings are bathed in a delicious Teriyaki sweet chili glaze. They’re so good! You’re going to want to make these wings over and over again.
I really like wings, but I don’t enjoy them as much if they’re fatty. The secret to crispy wings is the cook temperature and the coating.
The wings bake at a low temperature for the first 40 minutes to render some of the fat. Then they finish cooking at a higher temperature. That’s how you get them crispy without frying them. I don’t like deep-frying anything at home. It’s messy and smelly and why consume the extra calories if you don’t have to. The wings are already a bit of a calorie splurge. You can save the extra calories for dessert. 😉
I dredged the wings in a rice flour, corn starch and baking powder coating. You can use regular AP flour to coat the wings, but I find that my mixture makes for a thin, light crust and it’s gluten-free as well. You can also use arrowroot powder if you’re on a Keto, Whole30 or Paleo diet. The baking powder in the coating causes small air bubbles to form, which expand when combined with the hot chicken fat. I don’t fully understand the science, but the end result is a crispy wing.
I made the Teriyaki Sweet Chili glaze with some of my favourite Asian Family Foods products. I really love that there are no added preservatives, artificial colour or MSG in their products. That’s important to me.
When I make wings as an appetizer at home, I like to serve them with some fresh vegetables. The last time I also served them with some pickled watermelon radish. They would go well with an Asian-style green salad too.
- 4 tbsp Teriyaki sauce
- 4 tbsp Thai sweet chili sauce
- 2 tsp sesame oil
- 2 tsp chili sauce or Siracha
- 2 tsp roasted sesame seeds
Mix all of the ingredients together in a bowl.
Warm up the ingredients on the stovetop on low heat for a minute or until the sauce is warm. The glaze will reduce and firm up a little.
If you don't want to dirty a pan, you can microwave the sauce in two 30-second increments. Be careful - the glaze will get hot. Be sure to cover the bowl with a paper towel so it doesn't splatter.
Allow the glaze to cool for a minute before pouring over the wings.
This recipe makes two dozen wings.
- 24 wings
- 3 tbsp corn starch or arrowroot powder
- 3 tbsp rice flour or regular flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
Preheat the oven to 300 degrees.
Cover a large baking sheet with aluminum foil or parchment paper.
Rinse and dry the wings. You can skip this step if you want.
Mix the dry ingredients.
Dredge the wings with the coating.
Place the wings on the baking sheet. Be sure to leave a little space between them.
Bake the wings for 40 minutes at 300 degrees.
Turn the heat up to 400 degrees.
Remove the wings from the oven and gently turn them over.
Cook them for another 30 minutes or until they are golden brown and cooked through.
Place your baked wings on a plate and drizzle the glaze on top or
put the wings in a bowl, add the glaze and toss.
- To make a vegan variation of this recipe, use cauliflower florets instead of chicken.
- Cut the head of cauliflower into small florets.
- Toss the florets in 2 tbsp sesame oil and 4 tbsp extra virgin olive oil. Season with salt and pepper. Cook for 30 to 40 minutes at 375 degrees or until golden brown.
- Toss in glaze and serve.