Braising before baking makes these easy 2-step teriyaki wings flavorful and tender on the inside and gloriously glossy on the outside.
- 15 grams ginger (sliced) - 10 grams garlic (smashed) - 1 kilogram chicken wings - 1/3 cup sugar - 1/3 cup soy sauce - 1/3 cup sake - 1/2 teaspoon toasted sesame seeds
Put the ginger and garlic at the bottom of a pot and then stack the wings tightly. Cover with the sugar, sake and soy sauce.
Bring the liquid to a boil and then cover with a lid. Braise the chicken wings for 15 minutes.
When it's done, it should look like this.
Line the wings up on a metal rack over a pan and bake at 430F (220C) for 10 minutes, or until deep brown.
Strain and boil the braising liquid until its nice and thick.
Glaze the wings with the reduced teriyaki sauce. Garnish with scallions and sesame seeds and serve.