- 3 pounds chicken wings
- salt and pepper to season
- 1 tbsp toasted sesame seeds optional for garnish
- 3 tbsp chopped green onions optional for garnish
- 3 cloves minced garlic
- 3 tbsp peanut oil
- ½ cup soy sauce, preferably reduced salt soy sauce
- 1 cup water
- ½ cup honey
- ½ cup brown sugar
- 1/2 tsp five spice powder or cinnamon
- 2 tsp toasted sesame oil
- 4 tbsp rice wine vinegar or apple cider vinegar
- 1 ounce piece fresh ginger very finely grated freezing ginger makes it easier to grate
- ½ tsp freshly ground black pepper
Add the garlic and peanut oil to a small saucepan.
Saute over medium low heat for just a minute until the garlic is softened but not browned.
Add the soy sauce, water, honey, brown sugar, five spice powder, toasted sesame oil, rice wine vinegar, ginger and black pepper.
Simmer for about 5 minutes before adding a thickening slurry of a mixture of ¼ cup cold water and 1½ tbsp corn starch.
Simmer for an additional minute and remove from the stove.
Preheat oven to 425 degrees F.
Cut any wing tips off if present and split the chicken wings into 2 pieces each (drummies and flats)
Lay the pieces in a single layer on a parchment paper covered baking sheet.
Lightly season with salt and pepper.
Bake, uncovered for 30 minutes at 425 degrees F, then reduce the heat to 375 degrees F.
Turn the chicken wing pieces over and, using a teaspoon, begin to baste each wing piece with a little of the teriyaki sauce. (Be careful not to actually touch the chicken wing with the spoon because you don’t want to cross contaminate any leftover sauce which you can use again later.)
Return the wings to the oven for 10 minutes, then glaze and turn them again. Bake for an additional 10 minutes. If you have large wing pieces, gaze for a 3rd time.
Serve immediately with toasted sesame seeds and chopped green onions for garnish if you like.