TERIYAKI CHICKEN WINGS
These crispy
teriyaki chicken wings are cooked to perfection and coated with a simple
homemade teriyaki sauce. Perfect as a snack or party dish!
INGREDIENTS
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 1/2 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- Vegetable oil for oiling baking rack
- 2 pounds chicken wings, flats and drumettes
- 6 tablespoons honey
- 3/4 cup plus 2 tablespoons water, divided
- 1 teaspoon minced ginger
- 1 tablespoon mirin rice wine
- 1/2 teaspoon sesame oil
- 1 tablespoon sliced green onions
- 1 teaspoon minced garlic
- 1/4 teaspoon white sesame seeds
- 4 teaspoons cornstarch
DIRECTIONS
First, Set
the oven rack to the center position and preheat the oven to 450 ° F. Line a
large baking sheet with foil. Set a rack inside and coat with vegetable oil.
Thoroughly dry the chicken wings between paper towels.
Then, In a
large bowl, mix the baking powder, salt and pepper with a whisk. Add wings to
the bowl and evenly coat the surface with the baking powder mixture. Space the
wings evenly on the grid. Bake for 20 minutes. Return and bake for 15 minutes.
Turn over and cook until the skin is golden and crisp, 15 minutes. Remove the
wings from the oven and set aside.
In a medium
saucepan, combine soy sauce, 3/4 cup water, honey, rice vinegar, mirin, sesame
oil, ginger and garlic. Bring sauce to a boil over medium-high heat and cook
for 1 minute. Meanwhile, in a small bowl, whisk together the cornstarch and 2
tablespoons water. Add the cornstarch slurry in the boiling sauce, whisk. Stir
continuously until the sauce thickens, covering the back of a spoon for 30 to
60 seconds.
Stir wings
in enough teriyaki sauce to coat or serve sauce separately for dipping. Happy
Cooking Time.
