Sweet Teriyaki Glazed Baked Chicken Wings
Servings: 4 servings
Ingredients
- 2 lbs raw chicken wings
- 2 tsp baking powder
- 1 tsp salt
- ¼ cup soy sauce
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp brown sugar
- ¼ cup mirin
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tsp white pepper
Instructions
- Line a baking sheet with aluminum foil and place a wire rack on top of it.
- In a large bowl, add chicken wings, baking powder, and salt. Toss to combine, making sure all wings are evenly coated.
- Place coated chicken wings on the wire rack and store in the refrigerator overnight.*
- When your chicken has finished drying, preheat the oven to 425F. Bake wings on the lower oven rack for 20-25 minutes, then flip and cook for an additional 10-15 minutes.
- While your wings are cooking, combine soy sauce, mince ginger, minced garlic, brown sugar, mirin, sesame oil, rice vinegar, and white pepper in a small sauce pan and bring to a boil on high heat. Let boil for 2-3 minutes and remove from heat. Set aside to cool.
- Remove wings from the oven and let cool for 5-10 minutes so that the skin can crisp up completely. Toss in cooled sauce and serve with lots of napkins!
Notes
- *This process is to dry out the chicken completely and create a crispy skin when they’re baked. If you do not have time to let them dry overnight, either dry them for a few hours or simply coat them in the baking powder/salt mixture and bake immediately. You won’t achieve the same ultra crispy skin, but they’ll still be super delicious!