TERIYAKI CHICKEN WINGS

• 3 lb chicken wings
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 pinch black pepper, to taste

• 1 1/4 cup water, divided
• 1/4 cup soy sauce
• 1/4 cup light brown sugar, packed
• 2 tbsp honey
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 2 tbsp cornstarch

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place an oven-safe wire baking rack inside. Set pan aside.
• Pat chicken wings dry with paper towels, then transfer chicken wings to a large bowl.
• Add baking powder, sea salt, and black pepper to bowl, then toss chicken wings to coat.
• Arrange chicken wings on rack in prepared baking sheet, spacing them so that the chicken wings do not touch.
• Bake chicken wings for 40-45 minutes or until wings are a light golden brown.

For the Teriyaki Sauce

• While chicken cooks, add 1 cup water, soy sauce, brown sugar, honey, ground ginger, and garlic powder in a saucepan over medium heat. Let mixture come to a boil, whisking frequently.
• While sauce comes to a boil, create a slurry by adding remaining 1/4 cup water and cornstarch to a small bowl, then whisking until cornstarch is dissolved.
• Pour the slurry in the saucepan, then bring the sauce back to a boil, whisking frequently. Once boiling, cook for 1-2 minutes or until desired thickness is reached. For best results, sauce should easily coat the back of a spoon.
• Remove teriyaki sauce from heat and let cool slightly, about 5-10 minutes.

!Putting it all Together

• Once chicken wings are baked, place them in a large bowl and pour 3/4 cup of the prepared teriyaki sauce on top. Use a spatula or a pair of tongs to toss the chicken wings until they are coated in sauce.
• Serve teriyaki chicken wings immediately with green onion and sesame seeds for garnish.