Best Teriyaki Chicken Wings

CORNSTARCH SLURRY

2. Mix water and cornstarch together until dissolved

MARINADE

2. Combine all ingredients in a small saucepan (minus cornstarch slurry), bring to a boil, reduce heat and simmer for about 4 minutes.
3. Carefully remove half of the marinade and allow to cool to room temperature for marinating the wings
4. With the remainder still in the pan add the cornstarch slurry, stirring for several minutes until thickened.
5. Remove thickened sauce from heat and let cool. Store in the fridge for up to a week.

MAKE THE WINGS

1. In a food storage bag add the marinade to the wings and marinate under refrigeration for at least 2 hours but up to 12 (overnight is best)

2. Remove the wings and place on a wire rack on a sheet pan lined with aluminum foil

3. Bake in a 500° oven for 15 minutes. Pull and add to a sauté pan with sufficient space

4. Mix 2 oz of chicken stock with 2 oz of thickened Teriyaki Sauce and add to pan. Toss chicken to coat over medium-high heat. Bring up to a simmer.

5. Reduce heat to low and cover pan with a tight fitting lid and let steep for 5-8 minutes until temping the drummies in the thickest part reaches more than 150° (toss occasionally)

6. Remove the lid and continue to cook the wings until they reach 170° and allow the sauce to reduce.

7. Carefully mound wings on a plate and top with remaining sauce. Garnish with spring onion curls