Oven Baked Teriyaki Chicken Wings Recipe
- Yield : 6 serving plates
- Servings : 6
- Prep Time : 10m
- Cook Time : 1:15 h
- Ready In : 1:25 h
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Oven baked teriyaki chicken wings recipe. Chicken wings baked in an oven and served with delicious homemade teriyaki sauce. This chicken wings recipe adapted from https://peaceloveandlowcarb.com/low-carb-crispy-baked-teriyaki-wings/
You can also prepare this recipe in a slow cooker if desired. The easiest way to cook popular teriyaki chicken wings in an electric instant pot:
Pressure Cooker Baked Teriyaki Chicken Wings Recipe
Makes 20 wings
Ingredients: 1/2 cup (125 ml) soy sauce, 1/3 cup (80 ml) granulated sugar, 1/2 teaspoon (3 ml) freshly ground black pepper, 1 teaspoon (5 ml) sriracha sauce, 2 tablespoons (30 ml) finely minced garlic, 2 tablespoons (30 ml) grated ginger, 1 teaspoon (5 ml) sesame oil, 2 tablespoons (30 ml) rice vinegar, 1/4 teaspoon (1 ml) cinnamon powder, 2½ pounds (1.44 kg) chicken wings, 1 tablespoon (15 ml) vegetable oil, 1 tablespoon (15 ml) cornstarch, 1 tablespoon (15 ml) water, 2 teaspoons (10 ml) toasted sesame seeds, 2 tablespoons (30 ml) thinly sliced green onions
Instructions: In an electric instant pot, combine soy sauce, sugar, pepper, sriracha, garlic, ginger, sesame oil, rice wine vinegar, and cinnamon. Stir well. Add chicken wings to the pot and stir well to coat.
Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Meanwhile, line a heavy baking sheet with aluminum foil, then coat with vegetable oil.
Open the pressure cooker, using the Natural Release Method. Unlock the lid and, using tongs transfer chicken wings onto the prepared baking sheet.
Turn the instant pot to the saute mode. Bring teriyaki sauce to a boil. In a small mixing bowl, combine cornstarch and water. Stir until it forms a smooth paste. Whisk the cornstarch mixture into the teriyaki sauce. Cook, stirring constantly until sauce is thickened, for about 2-3 minutes.
Turn off the instant pot. Pour the sauce into a medium bowl, then bast chicken wings with teriyaki sauce. Arrange the baking sheet under the broiler and broil for 12-15 minutes or until caramelized, turning wings and basting the other side.
Remove baked wings from the broiler and transfer to a serving plate. Pour the teriyaki sauce over. Sprinkle with toasted sesame seeds and chopped green onions. Serve hot.
Oven Baked Teriyaki Chicken Wings Recipe
- 2 pounds (960 g) chicken wings
- 1 teaspoon fine sea salt
- 2 tablespoons baking powder
- For the Teriyaki Sauce:
- 1/2 cup (125 ml) water, divided
- 1/4 cup (60 ml) coconut aminos
- 1 tablespoon rice vinegar
- 2 tablespoons confectioners erythritol
- 2 cloves garlic, peeled and minced
- 1 teaspoon grated ginger
- 1/2 teaspoon olive oil
- 1 teaspoon xanthan gum
Place chicken wings in one layer in the paper towels. Sprinkle with salt, then cover with paper towels and set aside for 20 minutes.
Preheat the oven to 250 F (125 C). Put an oven rack in the middle-lower position, then line a rimmed baking sheet with a cooling rack.
Place chicken wings and baking powder in a resealable plastic bag. Shake well to coat wings.
Place wings in a single layer in the cooling rack. Bake in preheated oven for about 30 minutes.
Increase the temperature to 425 F (220 C), then move the wings to the top-middle oven rack. Bake for a further 45 minutes.
Meanwhile, in a medium saucepan, combine 1/4 cup (60 ml) water, coconut aminos, rice vinegar, erythritol, garlic, and ginger. Whisk well to combine.
In a glass, combine remaining water, olive oil and the xanthan gum. Stir well. Pour the xanthan gum mixture into the teriyaki sauce. Cook, stirring constantly until sauce thickened.
Remove teriyaki sauce from the saucepan and transfer to a large mixing bowl.
Turn the oven and remove baked chicken wings. Set aside and allow to cool for about 5 minutes. Pour teriyaki sauce over the wings and stir well. Serve chicken wings hot.