Teriyaki Chicken Wings
Please welcome my friend Jessica at JessicaGavin.com. Jessica is a talented and amazing cook. JessicaGavin.com offers some of the best and most enticing recipes I have seen online. Here is her Teriyaki Chicken Wings recipe, a crowd pleaser for any parties and a perfect meal for busy weeknights.
Hi everyone, I’m Jessica Gavin, a Certified Culinary Scientist and cookbook author. I love to teach and share the science behind better cooking with my readers on JessicaGavin.com.
I’m so thrilled that Bee has given me the opportunity to showcase one of my recipes with you. I’ve been a fan of Rasa Malaysia for years!
In keeping with her theme of easy delicious recipes, I created the most fantastic teriyaki chicken wings that have a nice oven-baked crunch while paired with a flavorful sauce.
To make this oven baked recipe, the first thing to do is dry the wings thoroughly with paper towels. This process will minimize water on the surface of the skin which can create excess steam.
Instead of merely seasoning the wings and baking them at super hot temperatures hoping to get a crispy skin, I recommend tossing them with a little baking powder.
This handy ingredient typically used as a leavening agent encourages quicker browning of the skin just like it does in cakes in cookies. It also forms little bubbles on the surface that harden when heated, creating a more crackly skin. The result- extra crispy wings!
The teriyaki sauce I use is a simple combination of soy sauce, water, honey, rice vinegar, rice wine, sesame oil, ginger, garlic, and cornstarch.
The cornstarch instantly thickens the sauce within minutes when heated on the stovetop. The consistency of the sauce is essential because you want it to be thick enough to stick and coat the baked chicken wings.
If the sauce is too thin, it will absorb right into the skin, losing the crunch factor.
And if you have any questions, do leave a comment below! Thanks Bee for having me.
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