Today is Super Bowl Sunday and definitely a baked crispy teriyaki chicken wing kind of day. I don’t get decked out with paint on my face or dress up my dog in costume for this day. It’s a good day as long as I spend it with family and friends. The only reason I watch the Super Bowl is to see the commercials and the usual controversial half time show. I could really care less about the overpaid football guys out there unless they have something inspirational to say and something that will lift others up. Otherwise. na. I’ll pass thanks.
The food is a different story. Super Bowl Sunday is an excuse to have beer, chips, jello shots, and baked crispy teriyaki chicken wings! Ok, so the team colored jello shots were in my 20s in Las Vegas but the memory pops up every Super Bowl. Smile. Now, it’s been a long time since I made baked crispy teriyaki chicken wings but, living in the country, we don’t exactly have a Buffalo Wild Wings around the corner. So, I made em. Gasp! Man they were good too!
Using a large bag of wings I purchased from Costco, I made a wing that isn’t fried and is still crispy. I don’t like fatty chicken wings…no matter where they are made. These wings need to be watched…babysat if you will so they don’t burn or become overdone, but the final product is crisp, teriyaki goodness. I hope you make them. I hope you love them. I hope you have to lick every single teriyaki covered finger too. They are that good folks. Enjoy!
- 30 Chicken Wings, Thawed if previously frozen.
- 1 C. All Purpose Flour
- 1 Tsp. Ground Pepper
- 1 Tsp. Salt
- 1/2 C. Low Sodium Soy Sauce
- 1 3/4 C. Water
- 1 Tsp. Ground Ginger
- 1/2 Tsp. Garlic Powder
- 1/2 C. Packed Brown Sugar
- 2 Tbsp. Honey
- 1/2 Tsp. Crushed Red Pepper
- 2 Tbsp. Cornstarch
- 1/2 C. Cold Water
- Garnish Optional-2 Tbsp Thinly Sliced Green Onions
- Preheat oven to 350 degrees.
- In a large gallon sized Zip Loc bag, add the flour and salt and pepper. Mix together to combine flour and salt and pepper in the bag. Rinse the chicken wings off in water and lightly pat dry. Place all 30 chicken wings in the Zip Loc bag with the flour mixture. Close and shake to disperse flour evenly over the surface of the wings.
- Place all wings on a greased cookie sheet. Place in oven for 20 minutes on 350.
- After 20 minutes, raise temperature to 425 degrees and turn chicken. For the next 40-50 minutes watch chicken closely and turn several times so that the skin crisps nicely on all sides. Once the skin crisps to your liking, remove the chicken from the oven so that it doesn’t get too dry.
- While the chicken is baking, make the teriyaki sauce.
- Mix the first seven (7) ingredients for the sauce in a cold saucepan.
- In a small measuring cup, add the cornstarch and water. Mix well with a fork, incorporating the water and cornstarch together. Pour the cornstarch-water mixture into the sauce pan with the other ingredients. Stir. Heat the sauce pan to a boil for a minute then bring to low and allow to thicken for 2-3 minutes.
- When the chicken is finished, place in a large bowl. Pour enough teriyaki sauce over the chicken to coat and toss to coat the chicken evenly. Place teriyaki coated chicken on a platter and sprinkle green onions over top. Serve immediately while hot.