Can I Bake Frozen Chicken Wings in Oven

Nutrition Facts (per serving)
335	Calories
14g	Fat
31g	Carbs
21g	Protein

Show Full Nutrition Label Hide Full Nutrition Label

×

Nutrition Facts
Servings: 6
Amount per serving
Calories	335
% Daily Value*
Total Fat 14g	18%
Saturated Fat 4g	20%
Cholesterol 107mg	36%
Sodium 1632mg	71%
Total Carbohydrate 31g	11%
Dietary Fiber 1g	4%
Total Sugars 27g
Protein 21g
Vitamin C 2mg	12%
Calcium 78mg	6%
Iron 2mg	11%
Potassium 399mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These teriyaki chicken wings are marinated overnight and then baked in the oven for a tasty appetizer or main dish. And sure, you can buy teriyaki sauce at the grocery store, but it's much better when you make it from scratch—and it's not at all difficult.

This recipe calls for large chicken wings. If you can't find them and need to use small chicken wings, reduce the initial baking time by about 15 minutes. Feel free to use this marinade on shrimp, a chicken stir-fry with veggies, or even as a finishing glaze for shrimp. (It's also good on simple baked chicken.) It's incredibly versatile. Here, we're focusing on wings because they're quick to cook and tender and moist thanks to the marinade.

Serve with rice and a steamed veggie on the side such as broccoli or sugar snap peas.

Click Play to See This Delicious Teriyaki Wings Recipe Come Together

"These wings are addictive. To save time prepping, double the marinade recipe and divide it in half. Use half for the marinade, and add 1/4 cup of brown sugar to the other half and use it for the teriyaki sauce." —Rick Horiike

For the Marinade:

• 1/3 cup soy sauce

• 1/3 cup balsamic vinegar

• 1/4 cup firmly packed brown sugar

• 2 cloves garlic, minced

• 1 teaspoon grated ginger root

• 1/4 teaspoon freshly ground black pepper

• 2 medium green onions, thinly sliced

For the Chicken Wings:

• 24 large whole chicken wings

• 1 dash Hungarian sweet paprika

For the Teriyaki Sauce:

• 1/3 cup soy sauce

• 1/3 cup balsamic vinegar

• 1/2 cup firmly packed brown sugar

• 1/4 teaspoon freshly ground black pepper

• 2 cloves garlic, minced

• 1 teaspoon grated ginger root

• 2 medium green onions, thinly sliced

• 1 tablespoon toasted sesame seeds, for garnish

Note: while there are multiple steps to this recipe, these teriyaki chicken wings are broken down into workable categories to help you better plan for preparation and baking.

Marinate the Chicken

1. Gather the ingredients.

   The Spruce / Cara Cormack

2. Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.

   The Spruce / Cara Cormack

3. Gently heat on low just until the sugar is dissolved. Remove from heat and let cool to room temperature.

   The Spruce / Cara Cormack

4. Stir in the green onions.

   The Spruce / Cara Cormack

5. Place the chicken wings in a large zip-close freezer bag.

   The Spruce / Cara Cormack

6. Pour in the cooled teriyaki marinade, squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.

   The Spruce / Cara Cormack

Bake the Wings

1. Gather the ingredients.

   The Spruce / Cara Cormack

2. Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.

   The Spruce / Cara Cormack

3. Place the chicken wings on the rack, cover them with the marinade from the bag, and sprinkle generously with paprika.

   The Spruce / Cara Cormack

4. Cover the pan tightly with foil and bake for 45 minutes.

   The Spruce / Cara Cormack

5. Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.

   The Spruce / Cara Cormack

Make the Teriyaki Sauce

1. Gather the ingredients.

   The Spruce / Cara Cormack

2. Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.

   The Spruce / Cara Cormack

3. Remove from heat, stir in the garlic and ginger root, and let cool to room temperature.

   The Spruce / Cara Cormack

4. Stir in the green onions.

   The Spruce / Cara Cormack

Serve the Wings

1. Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds.

   The Spruce / Cara Cormack

2. Serve the remaining sauce on the side.

   The Spruce / Cara Cormack

3. Enjoy!

   The Spruce / Cara Cormack

How to Store and Freeze Teriyaki Chicken Wings

These wings will keep in the refrigerator for 4 or 5 days. You can reheat them, wrapped in foil, in a low oven, until they are hot. Or you can eat them cold, and use the meat in a green salad, or toss it with some hot cooked rice.

If you would like to freeze this, chicken, like turkey, will freeze well. Wrap it tightly in foil, and either defrost at room temperature or in the refrigerator. It should keep for about 3 months.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

• Use a dry saucepan or frying pan to toast the sesame seeds, stirring constantly over medium heat until golden. You will notice there is a bit more brown sugar in the dipping sauce, so be sure to measure properly.
• For crispier results, bake uncovered at 375 F for 30 to 40 minutes.

Can I Bake Frozen Chicken Wings in Oven

Source: https://www.thespruceeats.com/teriyaki-chicken-wings-recipe-1806553

Share this post