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Teriyaki Glazed Chicken Wings

Created by ForeverMama on August 28, 2024

2 inches fresh ginger, sliced (knob)
1 tablespoon garlic, smashed
4 pounds chicken wings
3/4 cup evaporated cane sugar (see NOTE). If you don't have this sugar, substitute with part brown and white sugar

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.