Prep time: 20-25 min (divided) I Marinating time: 20 mins I Cooking time: 45-50 mins I Serving: 3-4
For Teriyaki sauce : 1 cup / 230 ml Soy sauce
¼ cup / 60 ml White vinegar
½ cup / 118 gms Brown sugar
½ tbsp Ginger powder/ fresh ginger extract/juice
1.5 tbsp Cornstarch
6 tbsp /85 ml approx. Water ( for the slurry)
For chicken wings : 10-12 Chicken wings (washed and patted dry)
1 tsp Salt 1 tsp black pepper powder
40 gms Butter (salted)
1 tbsp toasted white sesame seeds
Process: For Teriyaki sauce :-
To the pan add soy sauce, vinegar, brown sugar and ginger powder. Mix well and bring it to boil on medium heat for 4-5 min. Keep stirring
Mix cornstarch and cold water together in a cup; stir until dissolved.
To the pan add cornstarch slurry and mix it well. Boil it on low flame until it thickens to a sauce-like consistency for 3-4 min. Keep stirring
Once it thickens, switch off the gas and transfer it to a bowl/glass jar for later use. This can be refrigerated for a week.
For chicken wings :-
To the bowl add chicken wings, salt and black pepper powder. Mix it and set aside for 20 min (covered)
To the pan add butter and heat on a medium flame until melted completely
To the pan add marinated chicken wings and toss it with butter until the wings get completely cooked. Keep turning the sides for even cooking and golden colour
To the pan add teriyaki sauce. Mix well and let it simmer for 3-4 min on low heat
Once the wings are evenly coated with the sauce, turn off the flame and garnish with toasted white sesame seeds.
Time to taste:)
Serve with sticky rice/drinks of your choice