Teriyaki Wings (Sticky, Savory, Crowd-Pleasing Appetizer)

Introduction

Ingredients

For the Wings

• 2–3 lbs chicken wings, split and tips removed
• 1 Tbsp Cooking with Greens Go To Blend (or salt and pepper, to taste)
• 1 Tbsp cornstarch or baking powder (for crispiness)
• Cooking oil (for frying or baking)

For the Teriyaki Sauce

• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey or brown sugar
• 2 Tbsp rice vinegar
• 2 Tbsp water
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 1 Tbsp cornstarch mixed with 2 Tbsp water (slurry, for thickening)
• 1 Tbsp sesame oil (optional)
• Sesame seeds and sliced green onions, for garnish

Instructions

1. Preheat oven to 425°F (220°C) or heat oil to 350°F (175°C) for frying.
2. Pat wings dry and toss with Go To Blend (or salt and pepper) and cornstarch or baking powder.
3. Arrange wings on a wire rack over a baking sheet (for baking), or fry in batches until golden and crispy. Bake for 35–40 minutes, flipping halfway, until crisp.
4. While wings cook, make the sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, water, garlic, and ginger. Bring to a simmer over medium heat.
5. Stir in cornstarch slurry and cook, stirring, until the sauce thickens and becomes glossy. Remove from heat and stir in sesame oil if using.
6. Toss hot wings in the teriyaki sauce until well coated.
7. Serve immediately, garnished with sesame seeds and sliced green onions.

Tips & Variations

• For extra sticky wings, return sauced wings to the oven for 5 minutes.
• Try with drumettes or boneless wings.
• Add a pinch of chili flakes for a spicy kick.

Frequently Asked Questions (FAQ)

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