Japanese Teriyaki Chicken Wings Recipe

By No Recipes · 60 min

Ingredients

Instructions

1. Put the ginger and garlic in a pot, then arrange the chicken wings on top with as little space between them as possible.
2. Add the sugar, soy sauce and sake, then bring to a boil over high heat.
3. Cover, lower the heat to keep a full simmer, and cook the wings for 15 minutes.
4. Preheat the oven to 430°F (220°C).
5. Move the cooked wings to a metal rack set over a sheet pan and let them sit for a few minutes so the residual heat dries surface liquid.
6. Strain the braising liquid and skim off excess fat. Boil the sauce over high heat until it is as thick as maple syrup.
7. Bake the wings until the skin is a deep mahogany brown, about 10–12 minutes.
8. Brush the wings with the reduced sauce and sprinkle with the toasted sesame seeds.

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