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.
Enjoy!
- 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.