Ingredients

The following ingredients have 3 Servings
  • 2 lbs chicken wings (split and wing-tip trimmed)
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp honey
  • 1/2 cup water
  • 1/4 tsp ground ginger
  • 1/8 tsp garlic powder
  • 2 tsp cornstarch ( mixed with 1 Tbsp. water)
  • 1/4 cup mayonnaise
  • 1 Tbsp + Sriracha
  • Freshly ground pepper
  • Sesame seeds
  • Green onion (sliced)

Instruction

  • To make the Sriracha cream: Whisk together the mayonnaise and Sriracha. Season with a generous amount of freshly ground pepper. Taste and add more Sriracha, to taste.
  • To make the Teriyaki Sauce: In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and water. Bring to a simmer. Mix cornstarch with 1 Tbsp. water and stir in to sauce. Allow to simmer until sauce thickens slightly, about 2 minutes. Remove from heat and allow to cool at room temperature while you prepare/bake wings.
  • For the wings: Line a baking sheet with parchment paper and pre-heat oven to 400° Spread wings on parchment and bake in pre-heated oven for 20 minutes. Remove from oven and transfer wings to a large bowl. (I like to discard parchment and any accumulated fat/juice and replace with a fresh piece of parchment). Add teriyaki sauce to wings in bowl and toss well to coat. Place wings back on to baking sheet and pour any additional sauce over top.
  • Return wings to oven and bake for an additional 10 minutes. Remove from oven and flip wings. Cook an additional 5-10 minutes, or until wings are cooked through. If desired, flip wings once more, switch oven to broil for a few minutes and brown up the tops of the wings.
  • Serve garnished with sesame seeds, green onions and drizzle with Sriracha Cream.