Sweet & Sticky Teriyaki Chicken Wings

I love making these Sweet and Sticky Teriyaki Chicken Wings! They make a great game day dish for those less inclined to want Spicy wings. Kids love them too! I serve mine with Spicy Thai Peanut Noodles and Fried Plantains with a sweet chili sauce.

Wings:

4 pounds Chicken Wings; tips removed

½ cup Cornstarch

1 teaspoon Garlic Powder

½ teaspoon Chinese Five Spice

Salt and Pepper to taste

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Sweet & Sticky Teriyaki Sauce:

2 Tablespoons Sesame Oil

¼ Cup Brown Sugar

2 Tablespoons Honey

1 cup Soy Sauce

1 cup Water

2 Tablespoons Fish Sauce

1 ½ Tablespoons fresh Ginger; finely minced

1 ½ Tablespoons Garlic; finely minced

1 Tablespoon Sriracha

1 teaspoon Chinese Five Spice

1 teaspoon Onion Powder

1 Tablespoon Cornstarch

1. Add the wings to a large bowl and add in the cornstarch, garlic powder, Chinese five spice, salt and pepper.
2. Preheat oven to 375°F.
3. Place the chicken on a baking sheet with a wire rack and bake for 30 minutes, flip and bake for an additional 30 minutes or until the internal temperature reaches 165°F.
4. Meanwhile, combine all of the sauce ingredients, minus the cornstarch, in small saucepan. Bring to a boil, then reduce to simmer. In a small bowl, whisk the cornstarch with 2 tablespoons cold water and pour into the sauce; stirring continually until thickened. Reduce heat and cover until the chicken is done.
5. Place the chicken in a large bowl and drizzle the sauce over top; toss until evenly coated.
6. Sprinkle with diced green onion, sesame seeds or Red Pepper Flakes and serve.
7. Enjoy!

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