TERIYAKI CHICKEN WINGS
COOKING TIME: 1 HOUR 20
Chicken wing seasoning
2 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon ground ginger
1/8 teaspoon granulated garlic
1 tbsp baking powder
2 1/2 pounds chicken wings, broken into flats and drumettes
1 cup of TERIYAKI SAUCE
2 tsp of cornstarch
Sesame seeds for garnishing
1 spring onion finely chopped for garnishing
1. Place the chicken wings in a bowl with the seasoning. By adding the baking powder this will help crisp up the wings without frying.
2. Evenly coat the chicken wings and then place on a baking tray with an oiled rack. Allow the chicken to air for 10 minutes to that there is no moisture.
3. Preheat the oven to 250F. Place the chicken wings in the center of the oven and bake for 30 minutes. At this time you are just drying out the skin and drumsticks of any excess moisture to help render and then crisp the wings so don't be alarmed if the chicken wings look raw after the 30 mins.
4. With the chicken wings still in the oven turn the temperature up to 425F and cook for a further 30-40 minutes until golden brown and crispy.
5. In the meantime, place 1 cup of sauce in a pan and mix 2 tsp of cornstarch with just a little cold water to make paste and add to the TERIYAKI. On a medium heat bring the sauce to a simmer and then reduce the heat and continue to reduce the sauce to thicken it...about 5 minutes or until it is thick enough to really coat the chicken wings.
6. Coat the chicken wings evenly in the thickened TERIYAKI sauce and return to the oven for a further 10 minutes turning halfway through to ensure you get singed and crispy edges.
7. Place the chicken wings on a serving platter and sprinkle with sesame seeds and finely chopped spring onion.