How to Make Wings That Are Better-Than-Deep-Fried-But-Still-Low-Fat, With Teriyaki

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

honey

🥗Healthier: agave nectar

💰Cheaper: sugar syrup

Agave nectar is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats while canola oil is more affordable.

chicken wings

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs are leaner and drumsticks are often less expensive.

Cut chicken wings apart at the joints using a sharp knife.

In a large plastic bag, combine 1 cup of flour, 1/2 tablespoon of baking powder, salt, and cracked pepper.

Seal the bag and shake to combine the dry ingredients.

Preheat the oven to 450°F (232°C).

Line a cookie sheet with parchment paper.

Add the chicken wings to the bag and shake to coat them in the flour mixture.

Shake off the excess flour and lay the wings out on the cookie sheet without touching.

Brush the wings lightly with olive oil.

Bake the wings in the preheated oven for 20 minutes.

After 20 minutes, flip the wings over and bake for another 20 minutes.

While the wings are baking, prepare the teriyaki sauce by combining 1/4 cup of sugar and 1/4 cup of soy sauce in a saucepan.

Add a spoonful of chopped ginger to the saucepan and stir.

Heat the mixture on high until it boils, then reduce to low and simmer for 3 minutes while stirring to dissolve the sugar.

After the wings have baked for a total of 40 minutes, remove them from the oven and let them sit on paper towels to absorb excess grease.

Place the wings in a bowl and pour the teriyaki sauce over them, stirring to combine.

Optionally, add sesame seeds for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens