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Sweet Teriyaki Glazed Baked Chicken Wings - I Forgot Salt!
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Sweet Teriyaki Glazed Baked Chicken Wings

Course: Snack
Cuisine: American
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!