Baked Teriyaki Chicken Wings
Sweet & salty teriyaki sauce made with fresh ginger and garlic tossed in crispy baked chicken wings.
4 lb Chicken Wing
2 Tbsp Canola Oil
to taste Salt and Pepper
2/3 cup Mirin
1 cup Low-Sodium Soy Sauce
1/3 cup Brown Sugar
1 Tbsp Rice Vinegar
1 Tbsp Ginger
4 clove Garlic
1 pinch Crushed Red Pepper Flakes
2 tsp Corn Starch
1 Tbsp Water
1 Tbsp Sesame Seeds
to taste Scallion
Preheat oven to 425 degrees F.
Cover a 9 by 13 baking sheet with non-stick foil or parchment paper. Add the Canola Oil and spread to coat baking sheet. Add the Chicken Wing, tossing to coat in the oil. If needed add 1-2 more tablespoons. Once both sides of the wings are oiled, season both sides with Salt and Pepper. Arrange the wings snug on the sheet, then bake for 40-45 minutes, flipping halfway through.
In the meantime, prepare the teriyaki sauce. Add the Mirin to a small saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
Add the Low-Sodium Soy Sauce, Rice Vinegar, Brown Sugar, Garlic, Ginger, and Crushed Red Pepper Flakes. Simmer for 10 minutes.
In a small bowl, combine the Water and Corn Starch 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.
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 to keep them safe for eating.
Garnish with Scallion. Serve and enjoy!