Whats a party without teriyaki-something right?
4 lbs. Chicken Wings
oil to coat chicken wings
flour for dredging
1 c fresh or canned, crushed Pineapple
1/2 c Soy Sauce
1/4 c Mirin
1 ” knob Ginger, minced
2 cloves Garlic
1/4 c Brown Sugar
1 t Rice Vinegar, or apple cider vinegar
1 t Sesame Oil
1 T Cornstarch
1 T cold Water
1. For the sauce: In a blender combine pineapple, soy sauce, mirin, ginger, garlic, brown sugar, rice vinegar, and sesame oil. Blend all ingredients until well combined and sauce is smooth. At this stage, you can decide if you want a finer sauce by straining with a fine mesh sieve.
2. In small bowl, mix cornstarch and cold water. With fork, break apart all the cornstarch clumps until liquid is smooth and cornstarch is fully incorporated into water (cornstarch slurry).
3. Transer teriyaki liquid to sauce pan. Heat up for about 1 minutes or until hot and bubbly. Remove sauce pan from heat and immediately stir in cornstarch water mixture. Stir rapidly till sauce thickens. Allow to cool.
Cook the Chicken Wings
Preheat oven to 425° F. Line a sheet pan with parchment paper.
1. Lightly coat chicken wings with oil (we prefer grape seed or peanut oil), and toss in a bowl to completely coat. Place flour for dredging in a medium bowl and toss chicken wings in flour. Gently tap off excess flour and lay chicken wings in an even layer on lined sheet pan.
2. Bake for 20 minutes, flip chicken wings over and rotate pan, then bake for another 20 minutes or until chicken wings are golden brown.
3. Toss chicken wings in teriyaki sauce and serve. Or serve chicken wings with teriyaki sauce on the side for dipping.