Baked Teriyaki Chicken Wings (Easy Recipe)

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Craving tasty chicken wings? You’re in for a treat! These baked teriyaki wings are crispy, flavorful, and easy to make. You can whip up a batch of 12 servings in just over an hour, with only 10 minutes of prep time. The mix of soy sauce, sugar, and pineapple juice creates a sweet and savory glaze that will have you licking your fingers.

Want to impress your friends at your next game day party? These wings are perfect for sharing. They’re baked, not fried, so you can feel good about serving them. Plus, at only 202 calories per serving, you can enjoy them without guilt. Get ready to make some finger-licking good wings!

Exact Ingredients List

Here’s what you’ll need to make these tasty baked teriyaki chicken wings:

• 3 pounds chicken wings or drumettes
• 1 cup soy sauce
• 1 cup white sugar
• 1 cup pineapple juice
• 1/4 cup water
• 1/4 cup vegetable oil
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger

This recipe makes 12 servings. Each serving has about 202 calories.

You’ll also want to have these items on hand:

• Large mixing bowl
• Plastic wrap
• Baking dish
• Oil or butter for greasing
• Meat thermometer (optional)

The prep time is quick – just 10 minutes! Then you’ll need to let the wings marinate for at least an hour. Cooking takes about 1 hour.

Get ready for some crispy, flavorful wings that taste like they’re fried but are actually baked. Your friends and family will love them!

Instructions

Mix pineapple juice, water, soy sauce, oil, garlic, and ginger in a big bowl. Stir until sugar dissolves.

Add chicken wings and coat them well. Cover the bowl and let wings marinate in the fridge for 1 hour or overnight.

Heat your oven to 350°F (175°C). Grease a baking dish.

Take wings out of the fridge. Shake off extra sauce and put them in the dish.

Bake for 1 hour. Flip wings halfway through. They’re done when they reach 165°F (75°C) inside.

Take wings out of the oven. Add herbs or more sauce if you want.

Serve and enjoy your crispy baked teriyaki wings!

Tips:

• Line the baking dish with foil for easy cleanup.
• Pat wings dry before adding to marinade for better coating.
• Don’t crowd the baking dish. Leave space between wings for even cooking.

Possible Substitutes List

Can’t find all the ingredients for these tasty teriyaki wings? No worries! Here are some easy swaps you can try:

• Soy sauce: Use tamari or coconut aminos
• White sugar: Try brown sugar or honey
• Pineapple juice: Apple or orange juice work too
• Vegetable oil: Swap in canola or avocado oil
• Fresh garlic/ginger: Use 1 tsp garlic powder and 1 tsp ground ginger instead

Don’t have chicken wings? No problem! Try these options:

• Chicken thighs (bone-in or boneless)
• Chicken drumsticks
• Chicken breast cut into chunks

Want to make it gluten-free? Just use gluten-free soy sauce or tamari.

Going low-sugar? Cut the sugar amount in half or use a sugar substitute.

You can also add some fun mix-ins to the sauce:

• Sesame oil (1 tsp) for extra flavor
• Red pepper flakes (1/4 tsp) for some heat
• Sesame seeds (1 tbsp) for crunch

With these swaps, you can still enjoy yummy teriyaki wings even if you’re missing an ingredient or two!

How To Make It Diabetes-Friendly

You can make these teriyaki chicken wings more diabetes-friendly with a few simple changes. Start by swapping the white sugar for a low-calorie sweetener like stevia or monk fruit. This cuts down on carbs and calories.

Try using reduced-sodium soy sauce to lower the salt content. You can also mix in some unsweetened pineapple juice to add natural sweetness without extra sugar.

For the marinade, use less oil to reduce fat. Replace half the oil with more water or unsweetened pineapple juice. This keeps the wings moist while cutting calories.

When cooking, remove the skin from the chicken wings. This lowers the fat content quite a bit. You can also opt for chicken breast chunks instead of wings for even leaner protein.

To boost fiber, serve your wings with a side of non-starchy veggies like broccoli or green beans. This helps balance your meal and keeps you feeling full.

Remember to watch your portion size. Stick to 2-3 wings per serving to keep carbs and calories in check. Pair with a small side salad for a balanced diabetes-friendly meal.

Tips, Tricks & Storing

For the best teriyaki chicken wings, marinate them overnight. This gives the flavors more time to soak in.

When baking, use a wire rack on top of your baking sheet. This lets air circulate and makes the wings extra crispy.

Don’t crowd the wings on the baking sheet. Give them space to cook evenly.

Brush extra sauce on the wings during the last 5 minutes of baking for a sticky glaze.

You can make the sauce ahead of time and store it in the fridge for up to a week.

Got leftover wings? Store them in an airtight container in the fridge for up to 4 days.

To reheat, pop them in the oven at 350°F for 10-15 minutes. They’ll crisp right back up!

Try these tasty twists:

• Add red pepper flakes for some heat
• Use honey instead of sugar for a different sweetness
• Sprinkle sesame seeds on top for crunch

Remember, the key to great wings is patience. Don’t rush the marinating or cooking time. Your taste buds will thank you!