Grammy's Kitchen · Baked Chicken Wings · Teriyaki Chicken Wings
One of 61 baked chicken wings recipes we measured
It ranks #1 of 61 for browning depth among the baked chicken wings recipes we compared. 15 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 3% |
| salt | 1% | 0% |
| aromatics | 33% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound chicken wings |
| 14 g | 1 tablespoon olive oil |
| 1 g | 1/2 teaspoon garlic powder |
| 0 g | 1/4 teaspoon ground ginger |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 1/2 cup thick teriyaki sauce (divided) | |
| 4 g | 1 teaspoon sesame seeds |
| 150 g | 1 green onion (thinly sliced) |
Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Prepared these for the Superbowl and most people enjoyed them. Just be very light on the sauce because it's very strong and tangy. Next time I will cut the amount in 1/2. Overall they were a big hit though.” — a cook, 4★
“I'll definitely be making these for Super Bowl Sunday. I'll be having 5 people so I'll get 1.5#'s of wings. Then I'll 1 & 1/2 times the seasoning too. I'll be using my oven, too messy in my air fryer.” — a cook, 5★