Sticky Teriyaki Chicken Wings

Prep the Wings:
Dry the wings thoroughly with paper towels. Cut them into drumettes and flats, discarding the tips. Season lightly with black pepper (no salt needed, as the soy sauce is already salty).

Bake Until Crispy:
Preheat your oven to 200°C (400°F). Arrange the wings in a single layer on a baking sheet lined with parchment paper. Bake for 30–35 minutes, turning once, until the skin is golden and crispy.

Make the Teriyaki Glaze:
While the wings are baking, combine the soy sauce, brown sugar (or honey), vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan. Bring to a boil over medium heat. Stir in the cornstarch-water mixture. Reduce the heat and simmer for 2–3 minutes until the sauce thickens into a glossy glaze.

Toss and Coat:
Transfer the hot baked wings directly into a large bowl, pour the warm Teriyaki glaze over them, and toss well until they are completely covered and sticky.

Garnish and Serve:
Place the wings on a platter, sprinkle generously with toasted sesame seeds and chopped green onions. Подавайте горячими!