Teriyaki wings

  • 3 lb chicken wings
  • 2 Tbsp baking powder
  • 1/2 Tbsp CWG Pink sea
  • 1/2 Tbsp CWG Teriyaki blend
  • 1 cup low sodium soy sauce
  • 1/3 cup honey 
  • 1/3 cup brown sugar 
  • 2 tablespoon sesame seed
  • 1 tsp ground ginger
  • 1 Tbsp minced garlic
  • 1 tsp mirin
  • 1/4 cup pineapple juice
  • 1/2 tsp sriracha sauce
 Preheat oven to 400˚F. Remove excess moisture from chicken wings with a paper towel, then place In a large bowl. Stir in baking powder, Teriyaki blend and salt until chicken is thoroughly coated. Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings). In a skillet, combine teriyaki sauce ingredients on medium heat. Bring to a boil an add in sesame seeds. Once sauce is thickened, stir in chicken wings until fully coated. 7 Serve with your favorite side dish or dipping sauce.

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