Teriyaki Glazed Chicken Wings

Step 1: Add the ginger and garlic to a pot and arrange the chicken on top, leaving as little space between the wings as possible.

Step 2: Add the sugar, soy sauce, and sake on top of the chicken, and then bring this to a boil over high heat.

Step 3: Cover the pot with a lid, turn down the heat to maintain a full simmer, and cook the wings for 15 minutes.

Step 4: Preheat the oven to 430 degrees F (220 C).

Step 5: When the chicken is done, transfer the teriyaki wings to a metal rack set on top of a sheet pan.

Step 6: Let the teriyaki chicken wings sit for a few minutes to let the residual heat evaporate any liquid on the surface of the chicken.

Step 7: Bake the wings until the skin is a deep mahogany brown (about 10-12 minutes).

Step 8: While the wings bake, strain the braising liquid and skim off any excess fat. Boil the sauce over high heat until the mixture is as thick as maple syrup.

Step 9: When the teriyaki wings are done, remove them from the oven and use a pastry brush or spoon to glaze them with the reduced sauce. Sprinkle with toasted sesame seeds and chopped scallions, if using.

NOTE: Evaporated cane sugar is obtained from sugar cane and is less processed and more of a natural sugar product that retains some of its nutrients vs. refined white sugar. It also has a flavor profile with more depth.