Add baking powder, sea salt, and black pepper to bowl, then toss chicken wings to coat.
1 tablespoon baking powder, 1 teaspoon fine sea salt, 1 pinch black pepper
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.
1 1/4 cups water, 1/4 cup soy sauce, 1/4 cup light brown sugar, 2 tablespoons honey, 1/2 teaspoon ground ginger, 1/4 teaspoon garlic powder
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.
1 1/4 cups water, 2 tablespoon cornstarch
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.
chopped green onion, sesame seeds
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