Mary's Baked Teriyaki Wings + the Wines That Make the Party

A Shades of Vino Club Recipe | Submitted by Mary R.

Let's be honest. The moment someone walks into a gathering carrying a tray of crispy, sticky, golden-brown wings, the whole room shifts. Conversations pause. Eyes follow the tray. Someone whispers, "Who made those?"

That someone is Mary R., a proud member of our Shades of Vino Club — and her recipe is part of our 2026 Summer Shades of Vino Collection — a curated lineup of wines hand-selected for warm-weather sipping, entertaining, and yes, wing nights. She didn't just bring wings. She brought a recipe that belongs in your permanent rotation. Baked (not fried!), impossibly crispy, and coated in a glossy teriyaki glaze that hits every note: sweet, savory, sticky, and deeply satisfying.

But here at The Wine Concierge, we believe every great dish deserves a great pour. So we did what we do best — we found the wines that make Mary's wings even better. And trust us, that's saying something.

The Recipe: Mary's Baked Teriyaki Wings

Before we get to the wine (we know, we know — patience), let's talk about what makes this recipe special. The secret? Baking powder. It sounds counterintuitive, but tossing your wings in baking powder before they hit the oven draws out moisture and creates a skin so crispy you'd swear they came out of a deep fryer. No oil splatter. No mess. Just pure, golden perfection.

Ingredients

• 1 lb chicken wings
• 2 teaspoons baking powder
• 1 teaspoon salt

Teriyaki Sauce

• ⅓ cup low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon sesame seeds

Instructions

1. Preheat your oven to 400°F.
2. Pat wings completely dry with paper towels — this step is non-negotiable for crispiness.
3. Toss wings with baking powder and salt until evenly coated.
4. Place on a baking rack set over a foil-lined baking sheet (the rack is key — it lets air circulate underneath).
5. Bake for 1 hour, turning every 20 minutes, until deeply golden and crispy.
6. While wings bake, combine soy sauce, honey, and brown sugar in a small saucepan. Bring to a boil, then reduce heat.
7. Stir in sesame seeds and simmer until the sauce thickens slightly — about 3–5 minutes.
8. Toss hot wings in the sauce and serve immediately.

Serves: 2–4 | Total Time: ~1 hour 15 minutes | Difficulty: Easy

Now, About That Wine...

Teriyaki is a flavor balancing act — sweet from the honey and brown sugar, salty from the soy sauce, nutty from the sesame, and rich from the caramelized glaze. That's a lot going on. The wrong wine will either disappear into the background or clash with the sweetness and leave a bitter finish.

The right wine? It becomes part of the experience. Here are our two curated picks for Mary's wings — and they couldn't be more different from each other, which is exactly the point.

🥂 Primary Pairing: 2024 L'Ecole Old Vines Chenin Blanc

If you've never had a Chenin Blanc with Asian-inspired food, prepare to have your mind gently blown. The 2024 L'Ecole Old Vines Chenin Blanc from Yakima Valley, Washington is bright, lively, and built for exactly this kind of moment.

Here's why it works so beautifully with Mary's wings:

• Bright acidity cuts through the sticky glaze and resets your palate between bites — so every wing tastes as good as the first.
• Stone fruit and floral notes echo the honey in the teriyaki sauce without competing with it.
• A touch of richness from the old vines gives it enough body to stand up to the savory depth of the soy sauce.

This is a wine that makes you feel like you made a very smart decision. At $23, it's also the kind of bottle you buy two of — one for the wings, one for yourself while you're cooking.

A note worth celebrating: L'Ecole is female co-owned, which means every sip supports women in the wine industry. That's the kind of detail we love to share.

This wine is part of our 2026 Summer Shades of Vino Collection →

➡️ Shop the 2024 L'Ecole Old Vines Chenin Blanc →

🍾 Secondary Pairing: NV Zora Court Garnet Fizz Sparkling Red

Now here's where things get interesting. A sparkling red with chicken wings? Yes. Absolutely yes. And once you try it, you'll wonder why you ever did it any other way.

The NV Zora Court Garnet Fizz Sparkling Red from Charlottesville's Monticello AVA, Virginia is playful, bold, and completely unexpected — which makes it the perfect party wine.

• The bubbles do the heavy lifting, cutting through the richness of the glaze and keeping every bite feeling light and fresh.
• Red fruit flavors — think dark cherry and raspberry — play beautifully against the sweet-savory contrast of the teriyaki.
• A slight sweetness in the wine mirrors the honey and brown sugar in the sauce without tipping into cloying territory.

This is the bottle you open when you want people to ask, "Wait, what IS this?" It's a conversation starter, a crowd-pleaser, and a genuine discovery.

And here's what makes it even more special: Zora Court is Black-owned, Black winemaker-led, and woman-owned — a Virginia winery that is rewriting what American wine looks like. Supporting this bottle means supporting representation at every level of the wine industry. That matters to us. We think it matters to you too.

This wine is part of our 2026 Summer Shades of Vino Collection →

➡️ Shop the NV Zora Court Garnet Fizz Sparkling Red →

The Bigger Picture: Global Flavors, American Tables

Mary's teriyaki wings are a perfect example of something we love about American food culture: the way global flavors become completely, authentically ours. Teriyaki — rooted in Japanese culinary tradition — has found its way onto game-day spreads, summer cookouts, and weeknight dinner tables across the country. It's familiar and exciting at the same time.

That's exactly the kind of story we love to tell at The Wine Concierge. Food that brings people together. Wine that reflects the diversity of the people making it. A table where everyone feels welcome and nobody feels intimidated.

Mary brought the wings. We brought the wine. You bring the people.

Wine Pairing Tips for Sweet & Savory Dishes

Not sure how to think about pairing wine with dishes that have both sweet and savory elements? Here's a quick cheat sheet:

• Match the weight: Light dishes need lighter wines; rich, sticky glazes can handle wines with more body.
• Use acidity as a palate cleanser: High-acid wines (like Chenin Blanc) refresh your palate between bites of rich food.
• Bubbles are your friend: Sparkling wines work with almost everything — the carbonation cuts through fat and sweetness alike.
• Don't fear a little sweetness in the wine: A touch of residual sugar in the wine can actually balance salty, savory dishes beautifully.
• Trust your instincts: If it sounds good to you, it probably is. Wine pairing is a guideline, not a law.

Want to go deeper on pairing principles? Check out our Essential Food & Wine Pairing Guide and our Spring Food & Wine Pairing Recipes for more inspiration.

Join the Club That Inspired This Recipe

Mary's recipe came straight from our Shades of Vino Club — a community of wine lovers who don't just drink great wine, they live it. Members get curated bottles delivered to their door, exclusive recipes like this one, and access to a community that makes wine feel approachable, joyful, and meaningful.

Ready to explore the full lineup? Browse the 2026 Summer Shades of Vino Collection — every bottle is curated for the season and ready to ship.

If you've been thinking about joining, this is your sign.

➡️ Explore The Wine Concierge Club →

And remember: Free shipping on 6 bottles or more. Stock up on both pairings and you're already halfway there. 🍷