Teriyaki Chicken Wings
2lbs. Organic Free-Range Chicken Wings
Salt & pepper (to taste)
Minced garlic (Pro Tip: save time by buying a pack of peeled garlic)
2 cups soy sauce
2 cups marin
1 cup sake
1 cup brown sugar
1 piece of freshly peeled ginger (approx. 1 inch long)
For the sauce
Preheat oven to 375 degrees.
Line a sheet try with parchment paper.
Rinse and dry the wings and put in a mixing bowl.
Add to the bowl salt, pepper, olive oil and garlic.
Mix well until all the wings are thoroughly coated.
Place wings in a single layer on the sheet try, and place in oven.
Cook for 20-30 minutes.
While wings are cooking, combine all the teriyaki sauce ingredients in a bowl and mix thoroughly.
Remove from oven and place wings in a Tupperware or food storage container with a lid.
Pour 1 to 1 1/2 cups of the teriyaki sauce into the container.
Put the lid securely on the container and shake well until the wings are completely coated in the sauce.
Arrange on a plate sprinkle with toasted sesame seeds and chopped cilantro.
Pour the remaining sauce over the top or serve on the side for dipping.