Teriyaki Chicken Wings
December 06 2023
INGREDIENTS
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2 lbs (1 kg) chicken wings, split
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1 tbsp baking powder: the "secret" ingredient that makes crispy skins
TERIYAKI SAUCE
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1⁄2 cup SOY SAUCE MRS TASTE : is a gluten-free soy sauce that is less salty
and has a deep rich flavor.
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1⁄2 cup water
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1⁄3 cup HONEY- FREE MRS TASTE: you can substitute MAPLE-FREE MRS TASTE syrup for the honey if you'd like. It will give it a rich caramel flavor. You can also use coconut sugar.
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1 tbsp rice vinegar: adds a subtle burst of flavor
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2 tsp fresh ginger: finely grated. Using fresh ginger instead of powdered really
does make a difference in this teriyaki sauce.
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4 cloves garlic: minced. Again, fresh garlic is always best!
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1⁄2 tsp sesame oil: just a little adds another layer of flavor in this sauce
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1 tbsp cornstarch: or arrowroot powder mixed with 1 tablespoon water makes a slurry to thicken the sauce
INSTRUCTIONS
For Air Fryer: Toss the wings with baking powder and place in a single layer in the air fryer. Air fry at 400°F. for 10 minutes, pause and toss, shake or flip, then set for 10 minutes more at the same temperature. If they haven't reached 165°F. shake again and set for an additional 5 minutes.
For Oven-Baked Wings: Toss the wings with baking powder, place on an oiled oven-proof rack on top of a baking sheet in a pre-heated 400°F. oven. Line the baking sheet with parchment paper or foil for easier clean-up.
1. Bake for 40 to 45 minutes, turning once or twice halfway through. When the wings have reached an internal temperature of 165°F. when measured with an instant-read thermometer and they are golden brown and crispy, they're done and ready to glaze.
2. The total cooking time will depend on your oven and the size of the wings. Drumettes sometimes take a little longer than wingettes to cook.
While the wings are cooking, make the teriyaki sauce. Combine the tamari, soy sauce, water, rice vinegar, honey, garlic, ginger and sesame oil in a small saucepan.
3. Stir over medium heat until the mixture is simmering and the garlic has softened, about 5 minutes.
4. Make a slurry by combining cornstarch (or arrowroot powder) and water, stirring until smooth. Add this slurry to the sauce and continue to cook.
5. Stir constantly. The sauce will thicken slightly and become glossy. Remove from the heat. Spoon the teriyaki sauce over the wings, making sure they're well coated. If you've baked the wings in the oven, you can return the tray to the oven for 5 - 7 minutes to glaze the wings if you'd like.
6. Sprinkle with sesame seeds and thinly sliced green onions and serve. You'll likely have leftover sauce SRIRACHA MRS TASTE or Onion Garlic MRS TASTE SAUCE . (yum) Serve in a small bowl for dipping . (YUM)
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