Sticky Teriyaki Chicken Wings

Step 1

Prep wings: Thoroughly dry the wings by patting with paper towels. Make sure there's no excess moisture. Add the chicken wings, sea salt, and aluminum free baking powder to a large bowl and mix together well.

Step 2

Line a baking sheet with a wire rack and lay the wings on top. The wire rack facilitates air flow under the wings to crisp them up.

Step 3

Bake in a preheated oven at 425°F for about 40 to 50 minutes, flipping half way through. Turn on convection if available. If your wings are larger, increase the bake time until the skin is golden brown and crispy. To be fully cooked, internal temperature should read 165°F. Optional: For the last 2 minutes, increase heat to broil for extra crispness; watch carefully as they can quickly burn.

Step 4

Pour 3 inches of oil in a deep pot and heat to 350°F. Add wings in a single layer without crowding. Deep fry for 8 to 10 minutes depending on the size of your wings. Work in batches to avoid lowering the temperature of the oil. Optional: For extra crispy wings, fry once more at 375°F for 2 to 3 minutes or until golden brown.

Step 5

Add all the ingredients for the teriyaki sauce in a small pot and boil over medium heat until thickened. About 6 to 8 minutes. Drop a small amount onto a plate and let it cool. Check for a syrupy, honey-like consistency.

Step 6

Add 6 to 8 wings in a bowl and toss with a few spoonfuls of teriyaki sauce. Sprinkle with sesame seeds and serve immediately. Enjoy!