- Preheat oven to 425˚F. Place a wire cooking rack on a parchment paper lined baking sheet. In a medium mixing bowl, whisk together cornstarch, gochugaru powder, ground ginger and garlic powder. Blot chicken wings with paper towel and place into bowl. Toss with hands to coat.
- Transfer wings to prepared pan and bake for 25-30 minutes.
- While wings cook, whisk together ingredients for sauce in a saucepan over medium-low heat. Once simmering, reduce heat to low and simmer for 3-4 minutes, until sauce has thickened. Turn heat off and set sauce aside.
- Remove wings from oven and cool for 3 minutes to allow skin to crisp. Toss wings in a large bowl with ¼ cup of teriyaki-pineapple sauce. Serve hot with remaining sauce for dipping and sprinkle with sesame seeds and green onions.
Baked Teriyaki Chicken Wings
Yield
Serves 4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
kikkoman products used:
ingredients
For Wings
2 tablespoons cornstarch
1 teaspoon gochugaru powder (or ¼ teaspoon cayenne pepper)
½ teaspoon ground ginger
½ teaspoon garlic powder
2 pounds chicken wings
For Pineapple Teriyaki Sauce
½ cup pineapple juice
¼ cup Kikkoman® Teriyaki Marinade & Sauce
2 tablespoons Kikkoman® Rice Vinegar
1 tablespoon coconut or brown sugar
1 teaspoon cornstarch
For Serving
1 teaspoon toasted sesame seeds
2 tablespoons chopped green onion
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
