Looking for some perfect game day food? These Teriyaki Barbecue Wings are the perfect sweet and bold bite.
These. These are what I love to toss in the oven when we’re sitting down to watch a game on Sundays. These are the game day food (or, ahem, dinner) I love to dig into while my favorite teams (Go Raiders! Go Giants!) take to the field. These are something that Shawn, the kids and I can all agree on. That’s something big.
Yes, I really do watch football on Sundays … after soccer, grocery shopping and everything else we do on Sundays.
Honestly, there’s just something about watching football with your family and a big ol’ pile of wings on a Sunday. It’s a relaxing way to end the weekend — no matter how busy it was.
And these wings? Well, they have it all.
They are crispy on the outside and juicy on the inside. And the sauce they are tossed in? It’s a sweet-salty masterpiece.
But I can’t take total credit for the combination. It’s actually based on my very favorite wings at a Connecticut sports bar named TK’s. They call their version Pterodactyl wings. But I’m just going to call it what it is: Teriyaki Barbecue Wings.
Whatever you call it, these are messy, but so worth it.
The secret to these wings is getting a crispy baked coating on them before tossing with the sauce. To do that, I use a battering process inspired by White on Rice Couple’s Teriyaki Wings. They dip their wings first in oil and then in flour to create a crispy outside.
I tried it that way, and loved the crisp outside but found that the flour flavor was a little strong in the final result so I tweaked it a bit to my tastes.
For my version, I dip in seasoned flour first and then oil, which allows the floury coating to cook to a crisp without any residual flour flavor. Score.
Then the crispy cooked wings are tossed in the teriyaki barbecue sauce so that it totally coats them in sticky goodness. When you sit down to watch football next Sunday, you need to be munching on these wings. Trust me on this one.
What’s your favorite game day food?
- 3 lbs uncooked chicken wings, tips removed, and pieces separated
- 3/4 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- canola oil
- 3/4 cup barbecue sauce
- 1/4 cup teriyaki sauce
- Preheat oven to 425 degrees. Line a baking sheet with nonstick aluminum foil (or parchment, but I prefer nonstick aluminum foil).
- Rinse the chicken wings in cool water and pat dry.
- Whisk together the flour, salt and pepper. Place in a drudging dish (or shallow bottom bowl/plate with a big lip). Place the oil in another dredging bowl (start with 1/2 cup and add more as needed). Dip each wing first in the flour, flipping to get them coated on both sides and then tap gently to remove excess. Then, dip each wing in the oil, turning gently to coat (do this pretty fast). Arrange on the baking sheet. Repeat until all the wings have been coated.
- Bake for 20 minutes. Then, use tongs to carefully flip all the wings. Bake for an additional 20-22 minutes, until golden on each side.
- In a large bowl, whisk together the barbecue sauce and teriyaki sauce. Add the wings and toss to coat.
- Enjoy immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.