Ingredients
Equipment
Method
- Preheat the oven to 450°F.
- In a small mixing bowl, combine the salt, onion powder, red chili powder and paprika, to make your dry rub.
- Wash chicken wings and dry thoroughly prior to cooking.
- In a large bowl, toss chicken wings with the melted butter and season to taste with dry rub. Stir mixture thoroughly.
- Arrange wings onto a baking rack and place rack onto foil-lined cookie sheet. Bake for 20 minutes.
- Rotate rack and flip wings. Cook for an additional 10 minutes until wings are browned and cooked through. Internal temperature should reach 165°F.
- Immediately toss with enough teriyaki sauce to cover the entire wing and serve with sauce on the side for dipping.
- For sticky wings, toss wings with sauce and place back in the oven for 3-5 minutes or until desired stickiness.
Nutrition
Notes
- Pat dry, then dry again — Moisture is the enemy of crispy skin. Pat wings thoroughly with paper towels before the butter, and if you have time, let them air-dry uncovered in the fridge for 30-60 minutes.
- Split flats from drumettes — They have slightly different cook times. Separating them gives you more control and helps both sides hit 165°F evenly.
- Use the rack — Elevating wings off the pan lets heat circulate underneath and keeps the bottom from steaming. A baking rack over a foil-lined sheet pan is the move.
- Sauce while hot — Toss wings in teriyaki the second they come out of the oven. Hot skin absorbs the glaze; cool skin just gets wet.
- Want more char? Broil 2-3 minutes — After the teriyaki toss, a quick broil caramelizes the sauce sugars and gives you a lacquered, restaurant-style finish.
- Batch the dry rub — Double or triple the salt, onion powder, red chili pepper, paprika ratio and store it in a jar. It works on any chicken.
- These wings hold up as a main with jasmine rice and something with crunch. Stir-fried vegetables, cucumber slices, or quick-pickled onions cut through the sweetness of the teriyaki.
- For a game day spread, set them out with ranch and blue cheese on the side. The heat from the chili pepper in the rub plays off both. Add sriracha mayo if you want a second layer.
- Steamed broccoli is the clean plate move — the extra teriyaki sauce doubles as a glaze for the veg, so nothing goes to waste.
- Always serve extra teriyaki on the side for dipping.
- Store cooked wings in an airtight container in the refrigerator for up to 4 days. To reheat without losing the crust, use a 350°F oven for 10-15 minutes — not the microwave. The microwave turns the skin to rubber.
- Wings freeze well for up to 3 months. Freeze unsauced if possible so they don't get waterlogged. Reheat from frozen at 375°F for 20-25 minutes, then toss in fresh teriyaki.
- If you're meal prepping, keep the sauce separate. Sauce-coated wings stored for days go soft. Dry wings reheat crispy.