Teriyaki Chicken Wings
Ingredients
The wings
-
2
pounds
chicken wings, flats and drumettes
-
2
teaspoons
baking powder
-
1
teaspoon
kosher salt
-
1
teaspoon
black pepper
The sauce
-
½
cup
soy sauce
-
¾
cup
water
-
6
tablespoons
honey
-
1
tablespoon
rice vinegar
-
1
tablespoon
mirin rice wine
-
½
teaspoon
sesame oil
-
1
teaspoon
ginger, minced
-
1
teaspoon
garlic, minced
-
4
teaspoons
cornstarch
-
¼
teaspoon
white sesame seeds
-
1
tablespoon
green onions, sliced
For baking
-
as needed
none
vegetable oil, for oiling baking rack
Instructions
- Preheat the oven to 450°F (218°C) and prepare a baking sheet with a wire rack coated in vegetable oil.
- Dry the chicken wings thoroughly using paper towels.
- In a bowl, mix baking powder, salt, and pepper, then coat the wings with this mixture.
- Arrange the wings on the wire rack and bake for 20 minutes.
- Flip the wings and bake for another 15 minutes, then flip again and bake until golden brown and crispy, about 15 more minutes.
- In a saucepan, combine soy sauce, ¾ cup water, honey, rice vinegar, mirin, sesame oil, ginger, and garlic, and bring to a boil.
- Mix cornstarch with 2 tablespoons of water in a small bowl, then add to the boiling sauce and stir until thickened.
- Toss the wings in the teriyaki sauce to coat or serve the sauce on the side.
Nutrition Facts (estimated)
Servings
4
Calories
410
Total fat
20g
Total carbohydrates
33g
Total protein
26g
Sodium
2911mg
Cholesterol
94mg
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