Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Cover a 9x13-inch baking sheet with non-stick foil or parchment paper. Spread
Canola Oil (30 mL)
to coat baking sheet.
Step 3
Add the
Chicken Wings (1.8 kg)
, tossing to coat in the oil. If needed, add 1-2 more tablespoons of oil. Once both sides of the wings are oiled, season both sides with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Arrange the wings snug on the sheet, then bake for 40-45 minutes, flipping halfway through.
Step 5
In the meantime, prepare the teriyaki sauce. Add the
Mirin (160 mL)
to a small saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
Step 6
Add the
Low-Sodium Soy Sauce (240 mL)
,
Rice Vinegar (15 mL)
,
Brown Sugar (75 g)
,
Garlic (4 cloves)
,
Fresh Ginger (6 g)
, and
Crushed Red Pepper Flakes (to taste)
. Simmer for 10 minutes.
Step 7
In a small bowl, combine the
Water (15 mL)
and
Corn Starch (5 g)
to create a slurry, then add to the sauce and simmer for 3-5 minutes, or until thick enough to coat the back of a spoon. Once ready, stir in the
Sesame Seeds (9 g)
.
Step 8
Transfer the wings to a crock pot set at low. Add the teriyaki sauce and toss to fully coat the wings. You want to make sure the wings are kept at at least 140 degrees F (60 degrees C) to keep them safe for eating.
Step 9
Garnish with
Scallions (to taste)
.
