Teriyaki Wings

Step 1

Place a wire rack on top of a large baking sheet. Pat the chicken wings dry and place them on the wire rack. Refrigerate the wings, uncovered, for 1-2 hours.

Step 2

When ready, in a large mixing bowl, combine the chicken wings with kosher salt, black pepper, and baking powder.

Step 3

Fill a large pot with vegetable oil until it reaches halfway up the pot*. Heat the pot until the oil reaches 375°F, using a thermometer to check the temperature. While the oil is heating, set a wire rack on top of a baking sheet.

Step 4

Working 2-3 wings at a time to maintain the oil temperature, add the wings to the hot oil and fry for 6-8 minutes, or until crispy and golden brown.

Step 5

Carefully remove the wings from the oil and place them on the wire rack.

Step 6

Bring the oil temperature back up to 375°F. Once hot enough, place the fried wings back into the oil for an additional 2 minutes. Remove from the oil and set on the wire rack to drain.

Step 7

In a medium saucepan over medium heat add 1 cup water, soy sauce, brown sugar, honey, garlic, and ginger.

Step 8

In a small bowl, create a slurry by whisking together the remaining water and the cornstarch. Add the slurry to the saucepan and whisk. Continue to heat until the sauce begins to thicken and reduces by half (30-40 minutes).

Step 9

Toss the cooked wings into the sauce and mix until coated on all sides. Garnish with sesame seeds.

Step 10

Serve wings with celery and carrot sticks, as well as ranch or blue cheese dressing for dipping.