Teriyaki Chicken Wings

It’s not hard to guess that the secret to these wings lies entirely in the sauce. Usually, the chicken is marinated and then baked in the sauce. With this method, the sauce often evaporates and sometimes even burns. I suggest a different approach, in which the wings are evenly coated in a sweet and tangy teriyaki sauce 

Ingredients

• 1/2 kg chicken wings

• Salt

• Pepper

For the Sauce

• 1/2 cup soy sauce

• 1/2 cup brown sugar

• 1/2 cup water

• 1 tsp sesame oil (can be substituted with vegetable oil)

• 1 tbsp rice vinegar

• 1 tsp freshly grated ginger (can be substituted with ground ginger)

• 1 tbsp cornstarch

• Sesame seeds

• Green onion (optional)

Steps

1. Season the wings with salt and pepper to taste

2. Cook the wings using your preferred method — in a frying pan or in the oven

3. While the wings are cooking, prepare the sauce

Sauce

4. Combine all the ingredients except the cornstarch

5. Bring to a boil and cook for 3 minutes

6. Mix the cornstarch with 2 tbsp water and pour into the sauce, stirring constantly. Cook over very low heat until the sauce thickens

7. When the wings are done, add them to the hot sauce and toss well to coat

8. Turn off the heat and let the wings absorb the sauce for 10 minutes

Sprinkle with sesame seeds and green onion, if desired